Jalapeno Cheese Sausage Recipe

Soak and rinse

If using natural hog casings, place them in a bowl of lukewarm water for 30 minutes to loosen salt and make pliable. Rinse the inside and outside by running water through the length of each casing; keep submerged in water until ready to use.

Chill equipment

Chill mixing bowl and meat (briefly in freezer for 10–15 minutes) so meat stays cold during mixing; cold fat binds better and yields a better texture.

Prepare jalapeños

Finely dice 2 jalapeños. For milder heat, remove seeds and membranes before dicing. Reserve a few small dice to fold in last for texture.

Combine cheeses and aromatics

In a small bowl, soften the cream cheese until easily mixable. Stir in the shredded cheddar, minced shallot, and minced garlic until evenly combined.

Season the meat

Place the ground pork and pork shoulder in a large bowl. Add kosher salt, black pepper, smoked paprika, ground cumin, brown sugar, and Worcestershire sauce. Toss gently to distribute seasonings.

Incorporate cheese and jalapeños

Add the cream-cheddar mixture and most of the diced jalapeños to the seasoned meat. Using your hands or a sturdy spoon, fold mixture until uniformly combined. If mixture seems loose, add up to 2 tablespoons ice water and mix until mixture becomes tacky and cohesive.

Test and adjust

Form a 1-inch patty and cook in a skillet over medium heat until fully cooked (about 2–3 minutes per side). Taste for seasoning and heat; adjust salt, pepper, or jalapeño amount as desired, then incorporate adjustments into the main batch.

Chill

Cover the sausage mixture and refrigerate for 30 minutes to firm up, which makes stuffing or shaping easier.

Prepare stuffer

If using a sausage stuffer, fit with a medium-diameter tube and thread prepared casings onto the tube, leaving several inches over the end. Keep casings submerged in water while working to prevent drying.

Load and fill

Fill the stuffer hopper with the chilled sausage mixture and feed slowly into the casing, guiding the filled casing onto a tray. Avoid overfilling; the sausage should be firm but not bursting. Leave 4–6 inch tails between links if you plan to twist into links.

Form links

Twist the filled casing every 4–5 inches to form individual sausages. Alternate twist directions between links to keep them from unraveling. Prick any large air pockets with a sanitized needle and press to remove trapped air.

Or shape patties

If not using casings, portion the mixture into 8 equal portions (about 3 oz each) and shape into thick sausage patties or 4 larger patties for buns. Wrap in plastic and chill 15 minutes to firm before cooking.

Grill (recommended)

Preheat grill to medium (around 350–400°F / 175–205°C). Grill sausages over indirect heat for 12–18 minutes, turning occasionally to develop even color and internal temperature of 160°F (71°C). Move briefly to direct heat at the end to get a light char if desired.

Pan-sear (alternative)

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add patties or sausages and cook 4–6 minutes per side for patties, or 10–14 minutes for sausages, turning every few minutes until evenly browned and internal temperature reaches 160°F (71°C). Cover for a few minutes if cheese threatens to leak too rapidly.

Bake (alternative for stuffed links)

Preheat oven to 375°F (190°C). Place sausages on a rimmed baking sheet and bake 18–25 minutes until cooked through, flipping once for even browning, and finish under broiler 1–2 minutes if you want extra color.

Rest

Let sausages rest 5 minutes after cooking to allow juices and melted cheese to redistribute.

Serve

Serve on buns or plates with lime wedges, pickled jalapeños or pickles, and your favorite condiments. Leftovers keep refrigerated for 3–4 days; reheat gently to avoid breaking the emulsion and spilling cheese.