Jalapeno Cheese Sausage Recipe
Make Jalapeno Cheese Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
Fillings & Mix-ins
Casings / Finishing
Method
Prep
- 1
Prepare casings
If using natural hog casings, place them in warm water for 30 minutes, then rinse inside and out under running water. Keep them in a bowl of clean water until ready to stuff.
- 2
Chill equipment
Chill the bowl, mixer paddle (or food processor blade), and meat for 15–30 minutes. Cold ingredients help bind and create smooth texture.
- 3
Prep jalapeños and cheeses
Wear gloves if preferred. Slice jalapeños in half lengthwise, remove seeds and membranes for milder heat, then finely dice. Shred the sharp cheddar and cube the cold cream cheese into small pieces about 1/4-inch. Keep cheeses cold until mixing.
Make Sausage Base
- 4
Combine meat and seasonings
In a large bowl, combine the ground pork and ground beef. Sprinkle kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, ground coriander (if using), and brown sugar over the meat. Add the Worcestershire sauce and apple cider vinegar.
- 5
Add ice water
Pour the ice water over the seasoned meat. Using clean hands or a sturdy spatula, mix gently to distribute seasonings.
- 6
Develop texture
To create a cohesive sausage texture, mix the meat vigorously for 2–3 minutes by hand or use a stand mixer on low with the paddle until it becomes tacky and holds together. Avoid overworking to prevent toughness.
- 7
Fold in fillings
Gently fold in the diced jalapeños, shredded cheddar, cream cheese cubes, and chopped cilantro (if using). Distribute evenly but avoid crushing the cream cheese—small pockets are desirable.
Stuffing
- 8
Set up stuffer
Fit your sausage stuffer or a meat grinder with a stuffing tube. Slide a prepared hog casing onto the tube, leaving a few inches free at the end and tying a knot if you want closed-end links.
- 9
Fill casings
Feed the sausage mixture into the stuffer, maintaining steady pressure. Fill the casing until it is firm but not overstuffed. Avoid air pockets by gently pricking visible bubbles with a needle.
- 10
Portion links
Twist the long sausage into 5–6 inch links (or your preferred length), alternating twist directions for each link so they stay closed. Refrigerate links on a tray covered with plastic for at least 30 minutes to set.
Cook & Finish
- 11
Grill or pan-sear
To cook: preheat a grill to medium (about 350–400°F / 175–200°C) or a skillet over medium heat with 2 tsp oil. If grilling, cook sausages 10–12 minutes, turning occasionally until internal temperature reaches 160°F (71°C) and cheese is melted. If pan-searing, cook 8–10 minutes, turning to brown evenly and finish in a 350°F oven for 5–7 minutes if needed.
- 12
Rest
Remove sausages and let rest 5 minutes before serving to allow juices and melted cheese to settle.
- 13
Storage
Refrigerate cooked sausages up to 4 days or freeze raw or cooked sausages up to 3 months (wrap tightly). Thaw overnight in refrigerator before reheating.
