Jalapeño Sausage -house Made Recipe
Make Jalapeño Sausage -house Made Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Base
Jalapeño & Add-ins
Casings (optional)
For Cooking / Serving
Method
Prep
- 1
Chill equipment
Place mixing bowl and paddle/metal mixing spoon in the refrigerator or freezer for 10–15 minutes so meat stays cold while mixing.
- 2
Prepare jalapeños
Stem and halve the jalapeños. For milder sausage, remove seeds and membranes; for more heat, leave some seeds. Finely chop jalapeños (including some veins if you want texture) until you have about 3/4 to 1 cup packed. Reserve.
- 3
Soak casings (if using)
Rinse natural hog casings under cool running water, then soak in warm water for at least 30 minutes. Flush the inside to remove salt and check for holes.
Make Sausage Mixture
- 4
Combine spices
In a small bowl, mix kosher salt, brown sugar, black pepper, ground cumin, smoked paprika, garlic powder, onion powder, ground coriander, and crushed red pepper flakes until uniform.
- 5
Mix meat and spices
In the chilled mixing bowl combine the ground pork and additional pork. Sprinkle the spice mixture evenly over the meat. Add the ice water to help bind and keep the mixture moist. Using a sturdy spoon or clean hands, fold and press the meat mixture until the spices are fully distributed and the mixture becomes tacky (5–8 minutes).
- 6
Add jalapeños & herbs
Stir in the finely chopped jalapeños, chopped cilantro, lime zest, and lime juice. Mix until evenly distributed. Taste a small raw sample by taking about 1 tablespoon and frying it in a skillet (cook completely) to check seasoning and heat level. Adjust salt, sugar, or heat as desired.
- 7
Chill
Cover the mixture and refrigerate for at least 1 hour (or up to overnight) to let flavors meld and the proteins bind; keep chilled.
Stuffing (if making links)
- 8
Set up stuffer
Fit a sausage stuffer or a stand mixer attachment with the appropriate stuffing tube. Keep the meat chilled until stuffing to minimize smearing.
- 9
Load and stuff
If using casings, slide a prepared casing onto the tube, leaving a 6-inch tail. Feed the sausage mixture into the stuffer in a steady motion, filling the casing firmly but not overstuffing. Twist links to desired length (about 4–6 inches). Tie off ends if necessary. Prick any large air pockets with a sterile needle and re-twist to expel air.
- 10
Portion
If not using casings, portion mixture into 4–6 equal patties or shape into loose sausage for use in crumbly preparations. For patties, make them about 3/4-inch thick.
Cook
- 11
Pan-fry or grill links/patties
Preheat a skillet over medium heat or prepare a grill to medium. Brush links or patties lightly with neutral oil. Cook links 10–12 minutes turning frequently until internal temperature reaches 160°F (71°C) and exterior is nicely browned. For patties, cook 4–5 minutes per side until 160°F internal.
- 12
- 13
Rest
Let cooked sausages rest 5 minutes before serving to allow juices to redistribute.
Serve & Store
- 14
Serve
Serve sausages with lime wedges and additional chopped cilantro. They pair well with grilled peppers, on a bun with avocado crema, or crumbled into huevos rancheros.
- 15
Store
Raw sausage: refrigerate up to 2 days or freeze up to 3 months (wrap airtight). Cooked sausage: refrigerate up to 4 days or freeze up to 3 months.