Sep 09 2026
Restaurants›McKenzie's Barbeque & Burgers Montgomery›Jalapeno Sausage Recipe

Jalapeno Sausage Recipe

Inspired by McKenzie's Barbeque & Burgers Montgomery
Time1h 15m
Serves4

Make Jalapeno Sausage Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage Mixture

Finishing & Serving

Method

Sausage Mixture

  1. 1

    Prepare jalapeños and aromatics

    Wear gloves if you prefer. Remove stems from jalapeños, slice in half lengthwise and scrape out seeds with a spoon if you want milder sausage; retain some seeds for more heat. Finely dice the jalapeños. Finely dice 1/2 cup yellow onion and mince 2 cloves garlic.

  2. 2

    Chill equipment

    Place the bowl you'll mix in and any meat grinder parts (if using) in the freezer for 15 minutes, or ensure meat is very cold. Cold fat binds better and gives a better texture.

  3. 3

    Combine spices

    In a small bowl combine 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp sweet paprika, 1/2 tsp ground cumin, 1 tbs brown sugar, 1/2 tsp dried oregano and 1/4 tsp crushed red pepper flakes (if using). Stir to blend.

  4. 4

    Mix meat and seasonings

    Place 1 lb ground pork and 1/4 lb extra pork fat (or extra ground pork) into the chilled mixing bowl. Sprinkle the spice blend evenly over the meat. Add the diced jalapeños, diced onion and minced garlic. Add 2 tbsp ice water to help bind. Using your hands or a sturdy spoon, mix thoroughly for 2–3 minutes until the mixture is sticky and cohesive.

  5. 5

    Test for seasoning

    Form a small 1" patty and pan-fry in 1 tsp oil over medium heat until cooked through, about 2–3 minutes per side. Taste and adjust salt, pepper or heat as desired. Return adjustments to the main mixture and mix briefly to incorporate.

  6. 6

    Prepare casings (optional)

    If stuffing into casings: soak natural hog casings in warm water for 30 minutes, then flush water through them to remove salt. Fit sausage stuffer or grinder attachment with casing on nozzle and tie a knot at the end.

  7. 7

    Stuff or shape

    If using casings, feed mixture into the stuffer, filling gently to avoid air pockets and twist into 4–5" links. If not using casings, form mixture into patties (3–4 oz each) or shape into logs for grilling. Prick visible air bubbles with a pin and set links on a tray in the refrigerator for 30 minutes to firm up.

Cooking & Finishing

  1. 8

    Cook sausages — pan

    Heat 1 tbs neutral oil or butter in a heavy skillet over medium heat. Add sausages (or patties). Cook links turning frequently for even browning, about 12–15 minutes, until internal temperature reaches 160°F (71°C). For patties cook 4–5 minutes per side until browned and cooked through.

  2. 9

    Cook sausages — grill (alternative)

    Preheat grill to medium (about 375–400°F). Grill sausages over indirect to direct heat, turning occasionally, about 10–12 minutes for links. Use a probe to reach 160°F (71°C) internal.

  3. 10

    Rest and finish

    Transfer cooked sausages to a plate and rest 5 minutes to let juices redistribute. Squeeze lime wedges over sausages and garnish with 2 tbs chopped cilantro if using. Serve with mustard or crema on the side.

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