Jalapeno Sausage Recipe

Prepare and chill

If not already cold, place ground meats in the refrigerator for 15–20 minutes until very cold. Cold meat binds better and yields a better texture. Also chill the bowl and beaters or mixing paddle if possible.

In a large mixing bowl combine the ground pork and ground pork shoulder. Sprinkle the kosher salt, black pepper, garlic, onion powder, ground cumin, smoked paprika, brown sugar and dry mustard over the meat.

Add the ice cold water and apple cider vinegar to the meat. Use your hands or a sturdy spoon to mix until the seasonings are evenly distributed and the mixture becomes slightly sticky (about 1–2 minutes). Don't overwork to avoid a tough texture.

Prepare the jalapeños: cut off stems, slice in half, remove seeds and membranes if you want less heat, then finely dice. Thinly slice the green onions and finely chop the cilantro (if using). Chill the jalapeño and cheese so they remain firm when mixed.

Fold the diced jalapeños, green onions, cilantro and chilled cheddar into the seasoned meat mixture. Gently but thoroughly incorporate so the add-ins are evenly distributed. Taste a small bit by cooking a 1 Tbsp patty to check seasoning and heat level; adjust salt, sugar or jalapeño quantity if desired.

For patties: divide the mixture into 4 even portions (about 6 oz each). Shape into round patties about 3/4 to 1 inch thick, pressing edges to seal so cheese doesn't ooze out prematurely.

For sausages (using casings): if using natural or collagen casings, rinse and soak according to package directions. Use a sausage stuffer or piping bag to fill casings, keeping an even, moderate tension. Twist into 4 links. Prick any large air pockets with a needle.

Heat a heavy skillet or cast-iron pan over medium heat. Add neutral oil or butter and swirl to coat. Place patties or sausages in the pan without crowding.

For patties: sear undisturbed 3–4 minutes until a deep golden crust forms. Flip and add 1–2 tablespoons of water to the pan, cover and reduce heat to medium-low; steam for 3–4 minutes until interior reaches 160°F (71°C). For sausages: brown on all sides, turning regularly about 8–10 minutes, then add 2 tablespoons water, cover and simmer for 4–6 minutes until internal temperature reaches 160°F (71°C).

Remove from pan and let rest 5 minutes. Resting allows juices to redistribute and cheese to set slightly.

Serve patties on toasted buns with desired toppings (lettuce, tomato, extra sliced jalapeño, pickled onions) and condiments (mustard, mayo, chipotle aioli). For sausages, serve in buns with grilled peppers and onions or alongside roasted potatoes.

Leftovers: refrigerate in an airtight container up to 3 days or freeze up to 3 months. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.