Sausage (jalapeño Cheddar) | 2 Links Recipe

Soak and Rinse

If using natural hog casings, rinse them under cool running water and soak in warm water for at least 30 minutes. Flush the interior by running water through the length until clear. Keep casings submerged in lightly salted water until ready to use.

Chill equipment: Place a mixing bowl and the paddle/knife of your grinder or food processor in the freezer for 10–15 minutes to keep meat cold while working.

Prepare jalapeño: Finely dice the jalapeño (remove seeds for milder heat, leave some for more heat). Pat diced jalapeño dry with paper towel to limit extra moisture.

Combine spices: In a small bowl, mix kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, brown sugar and crushed red pepper flakes. Stir in apple cider vinegar to dissolve brown sugar slightly.

Mix meat and seasoning: Place ground pork in the chilled bowl. Sprinkle the spice mix over the meat. Add ice water and fold the mixture with a spatula or your hand 40–60 times until the meat becomes sticky and cohesive (this develops the protein for good texture).

Add jalapeño and cheese: Fold in the finely diced jalapeño and the cold, finely diced sharp cheddar. Mix thoroughly but gently to distribute evenly without melting the cheese.

Form test patty: Take a tablespoon of the mixture, form a small patty, and cook it in a skillet to taste for seasoning and heat. Adjust salt or spice if needed (add up to 0.25 tsp more salt or a pinch more red pepper flakes).

Fit sausage stuffer: If using a sausage stuffer or the sausage attachment on a stand mixer, fit an appropriate diameter tube for your casings. If using collagen casings, follow package instructions for hydration if required.

Load casing and meat: Slide the prepared casing onto the nozzle of the stuffer, leaving a 6" tail. Tie or pinch off the end. Fill the hopper with the sausage mixture, keeping meat cold.

Stuff gently: Feed meat into the casing by slowly turning the stuffer. Aim for a casing that is comfortably filled (no large air pockets). Avoid overstuffing to prevent bursting.

Eliminate air pockets: As you stuff, gently run a skewer through any visible air pockets and press them out toward an open end.

Make two links: When you have the desired length, twist the casing every 4–5 inches to form links. For two larger links, make two 5–6 inch links. Twist each link in alternating directions to keep them from unraveling.

Prick small holes: Use a sterile pin and lightly prick any obvious large air bubbles; do not over-perforate the casing.

Poach (optional, recommended for even cook): Place the links in a shallow pan and cover with water or a 50/50 water–white wine mixture until just submerged. Heat gently to a simmer (do not boil) and poach for 10–12 minutes until internal temperature reaches 150°F (65°C). Remove and pat dry.

Sear and finish: Heat 1 tsp neutral oil in a skillet over medium-high heat. Add links and brown on all sides, about 2–3 minutes per side, to develop color and a bit of crispness. If you skipped poaching, cook more slowly over medium heat, turning regularly until internal temperature reaches 160°F (71°C).

Rest and serve: Let sausages rest 5 minutes before serving to redistribute juices. Slice or serve whole.