Duroc Jalapeño Cheddar Sausage (per link) Recipe

Chill and prepare equipment

Place mixing bowl, meat grinder plates/blades (if using) and mixer bowl (if using) in the freezer for 15–20 minutes. Keep diced back fat and shredded cheddar chilled in the refrigerator until ready to use. Soak natural hog casings in warm water for at least 30 minutes, then flush inside and set aside.

Prepare jalapeños and garlic

Seed and finely dice jalapeños to desired heat level. Mince garlic. Pat jalapeños dry on paper towel to remove excess moisture so they don't make the mixture watery.

Measure and combine seasonings

In a small bowl, combine fine sea salt, pink curing salt (if using), black pepper, ground mustard, smoked paprika, ground coriander, and brown sugar. Mix thoroughly so the cure and spices are evenly distributed.

Grind meat (if not using pre-ground)

If starting with whole pork shoulder and fat, cut into 1" cubes and freeze for 20–30 minutes until very cold but not frozen solid. Using a chilled grinder with a coarse plate, grind the meat and fat once. For a finer texture, grind once more through a medium plate. Keep meat cold throughout to ensure proper texture and food safety.

Mix meat and seasonings

Place the ground pork and diced cold back fat into a large chilled bowl or the bowl of a stand mixer fitted with the paddle. Add the combined dry seasonings, minced garlic, Worcestershire sauce, and ice water. Mix on low speed or with a spatula until seasonings are evenly distributed, about 2–3 minutes. The mixture should become slightly sticky as myosin develops.

Add jalapeños and cheddar

Fold in the cold shredded cheddar and diced jalapeños by hand until evenly distributed, taking care not to overwork the mixture. Chill the finished mixture in the refrigerator for 30–60 minutes to firm up before stuffing.

Prepare stuffer and casings

Fit sausage stuffer with appropriate-sized tube and lightly oil the tube with neutral oil. Slide the soaked hog casings onto the tube, leaving a 6" tail. Tie a knot at the end of the casing.

Fill casings

Pack the sausage mixture into the stuffer and fill the casing evenly, keeping pressure consistent. Avoid large air pockets. When the casing is filled, twist sausages at desired lengths (6–8" recommended) and hand-link by pinching and twisting. Prick any large visible air pockets with a sterilized needle and press out air.

Rest before smoking/cooking

Hang or lay the linked sausages on a rack in the refrigerator for 1–2 hours (or up to overnight) to allow flavors to meld and the casings to dry slightly for better smoke pickup and browning.

To smoke (recommended for flavor)

Preheat smoker to 200–225°F (93–107°C). Place a water pan in the smoker. Add wood chips per manufacturer instructions. Smoke sausages until internal temperature reaches 155°F (68°C), about 1.5–2 hours depending on thickness. For a more pronounced smoke ring and firmer texture, you may hold at 140–145°F for a while before finishing to 155°F.

To cook on stovetop/grill

If not smoking, cook sausages gently: preheat a skillet over medium-low with a small amount of oil, or set grill to indirect medium heat. Cook sausages slowly, turning frequently, until internal temperature reaches 155°F (68°C), about 20–30 minutes depending on size. For a crisp exterior, finish over higher direct heat for 1–2 minutes per side.

Rest and serve

Remove sausages and rest 5–10 minutes. Slice and serve warm. Optionally top with extra shredded cheddar or serve with mustard, pickled onions, or grilled peppers.

Refrigerate cooked sausages for up to 4–5 days. Uncooked sausages made with curing salt (Prague Powder #1) can be refrigerated for 3–5 days or frozen for up to 3 months. Thaw overnight in the refrigerator before cooking. If you used curing salt and smoked, store refrigerated and consume within recommended timelines.