Smoked Jalapeño Sausage Recipe
Make Smoked Jalapeño Sausage Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Ingredients
Spice Ingredients
Vegetable Ingredients
Other Ingredients
Method
Preparation
- 1
Prepare the Hog Casings
Soak the hog casings in cold water for at least 30 minutes. Rinse them thoroughly under cold running water to remove any excess salt.
- 2
Prepare the Jalapeños
Wearing gloves, remove the stems from the jalapeños, slice them in half lengthwise, and remove the seeds for less heat if desired. Chop them finely.
- 3
Chop the Fresh Cilantro
Finely chop the fresh cilantro and set aside.
Mixing Ingredients
- 4
Combine the Meats and Fats
In a large mixing bowl, combine ground pork, ground beef, and pork fatback until well mixed.
- 5
Add Spices
Add smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt to the meat mixture. Mix well until all spices are evenly distributed.
- 6
Incorporate Vegetables
Fold in the chopped jalapeños and fresh cilantro into the meat mixture until evenly distributed.
Stuffing the Sausage
- 7
Prepare the Sausage Stuffer
Attach the sausage stuffer attachment to your meat grinder or use a dedicated sausage stuffer. Feed one end of the soaked hog casing onto the stuffer tube.
- 8
Stuff the Sausage
Fill the casings with the meat mixture, being careful not to overstuff. Tie off the ends securely with kitchen twine.
