Sausage (jalapeño Cheddar) | 1 Link Recipe

Soak and rinse casing (if using)

If you plan to stuff a natural hog casing, place approximately 1 link worth of casing in warm water for 30–60 minutes, then flush through with running water to remove salt. Keep in water until ready to use. If not using casing, you will form a free-form patty-shaped link later.

Chill equipment

Keep the ground pork cold. Chill mixing bowl and utensils (or work on a tray over ice) so the pork stays below 40°F/4°C; cold meat binds better and prevents fat smear.

Combine seasonings

In a small bowl combine kosher salt, black pepper, paprika, dry mustard, garlic powder, ground coriander (if using), and the optional pinch of sugar. Mix thoroughly so the salt and spices are evenly distributed.

Dice jalapeño and cheese

Remove stem and seeds from the jalapeño (leave some seeds if you want more heat). Finely mince half a jalapeño. Cut the cheddar into small 1/4-inch dice so pieces will stay suspended in the sausage.

Mix meat, seasonings, and inclusions

Place 0.25 lb ground pork in the chilled bowl. Sprinkle the spice mixture evenly over the meat. Add 1 tablespoon ice-cold water and the minced jalapeño. Using clean hands or a spoon, mix briskly but briefly (about 30–60 seconds) until the meat is tacky and the spices are evenly distributed. Fold in the diced cheddar gently so cheese pieces are distributed without melting. Do not overwork; you want a cohesive mixture but not a paste.

Stuff into casing (optional)

If using casing: fit a small sausage stuffer or funnel to your casing and slide casing onto the nozzle leaving a few inches free. Fill the casing with the meat mixture, keeping pressure even to avoid air pockets. Stop when you have approximately a 4–5 oz (single-link) length, twist or tie off the ends, and prick any visible air bubbles with a sterile needle. Do not overpack; leave a small allowance for expansion during cooking.

Form free-form link (if not using casing)

If not using casing: shape the meat into a tight, cylindrical link about 4–5 inches long and 1–1.25 inches in diameter. Press and roll to create a smooth surface and seal the seam by pressing with your fingers.

Rest in refrigerator

Place the stuffed or formed link on a tray, cover loosely, and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavors to meld and the proteins to bind. If you used casing, chilling also firms the fat and helps keep shape during cooking.

Preheat and prepare pan

Remove the sausage from the refrigerator and let sit at room temperature for 10–15 minutes while you preheat. Heat a skillet over medium heat and add 1 teaspoon neutral oil or spray to coat.

Sear and cook through

Place the sausage link in the hot skillet. Sear undisturbed for 2–3 minutes until browned, then roll to brown the other sides another 2 minutes. Lower heat to medium-low and continue cooking, turning occasionally, until the internal temperature reaches 160°F (71°C) for pork sausage, about 6–8 minutes more depending on thickness. If the exterior browns too quickly, reduce heat and cover loosely for a couple minutes to finish cooking without burning.

Rest and serve

Transfer the cooked link to a plate and rest 3–5 minutes so juices redistribute. If desired, slice on the bias to show the cheese and jalapeño pockets and serve whole as a sandwich component or with mustard, pickles, or sides.