Sausage (jalapeño Cheddar) Recipe

Chill equipment

Place the mixing bowl and blade/beaters (or food processor bowl and blade) in the refrigerator or freezer for 10–15 minutes. Keep the cheddar cold in the refrigerator until just before mixing so it stays firm.

Prepare jalapeños and aromatics

Remove stems and seeds from jalapeños (leave some seeds if you prefer more heat). Finely dice jalapeños and the onion. Mince garlic. Pat diced jalapeños dry with paper towel to avoid adding excess moisture.

Combine spices

In a small bowl whisk together the salt, black pepper, granulated sugar, smoked paprika, and ground coriander so they distribute evenly through the meat.

Mix meat and seasonings

Place the chilled ground pork in the chilled mixing bowl. Sprinkle the spice mix evenly over the meat. Add minced garlic, minced onion, and the 3 tablespoons of ice water. Using clean hands or a sturdy spoon, gently fold and knead the mixture until the spices are evenly distributed and the meat becomes slightly tacky (about 1–2 minutes). Avoid overworking; you want a cohesive mixture but not a dense paste.

Fold in cheese and jalapeño

Add the finely diced cold cheddar and the diced jalapeños to the seasoned pork. Fold gently just until the cheese and peppers are evenly distributed. Chill the mixture in the refrigerator 20–30 minutes to allow flavors to meld and to keep cheese from melting in the next steps.

Test and adjust seasoning

Form a small 1–inch patty and pan-fry in a lightly oiled skillet over medium-high heat for 1–2 minutes per side until cooked through. Taste for seasoning and heat. Adjust salt or jalapeño amount as needed, then return the bulk mixture to the refrigerator to firm for 10 minutes before stuffing or shaping.

Prepare casings (if using)

If using natural casings, run water through them to flush, then soak in lukewarm water for 30 minutes. Rinse again and keep in a bowl of clean water until ready to use. Fit sausage stuffer or large piping bag with a large nozzle and slide casing onto funnel or nozzle, leaving a tail of a few inches.

Stuff or shape sausages

If stuffing: Load chilled sausage mixture into the stuffer and fill casings, taking care not to overfill. Aim for even density; twist links every 4–5 inches. If shaping patties or logs: portion 3–4 oz (about 85–115 g) per sausage and form into 4–5 inch links or patties, keeping surfaces smooth and compacted but not overly compressed.

Rest

If stuffed, hang or lay the sausages in the refrigerator uncovered for 2–4 hours or up to overnight to allow the casing to dry slightly and flavors to develop. If shaped, chill on a tray for 30–60 minutes before cooking.

Cook (poaching & finishing recommended)

For best texture, gently poach the sausages before browning: place sausages in a large skillet or shallow pan and add enough water (or a mix of water and a splash of beer) to come half up the sides. Bring to a gentle simmer over medium-low heat and simmer until internal temperature reaches 150°F (65°C), about 10–15 minutes depending on thickness. Do not boil vigorously or the casings may burst.

Brown and finish

Remove sausages from the poaching liquid and pat dry. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add sausages and brown, turning occasionally, 2–4 minutes per side until attractive golden crust forms. Optional: add 1 tablespoon butter during the last minute and spoon melted butter over the sausages for shine and flavor. For patties, simply pan-fry 3–4 minutes per side until internal temperature reaches 160–165°F (71–74°C).

Let sausages rest 3–5 minutes after cooking. Serve whole in buns with preferred toppings (mustard, pickled onions, slaw) or sliced on a charcuterie board. Refrigerate leftovers within 2 hours and consume within 3–4 days or freeze for up to 3 months.