Oh, hey there! Come on in, kick off your shoes, and let’s talk about something near and dear to my heart (and stomach!): making the most amazing jalapeno and pepper jack summer sausage right in your own kitchen. Now, I know what you might be thinking – summer sausage? Isn’t that something you just buy at the store? Well, yes, you can, but trust me, once you taste the homemade version, especially with that spicy kick of jalapeno and the creamy, melty goodness of pepper jack, you’ll never go back.
I remember the first time I tried making this. It was a total disaster! I completely misjudged the amount of spice, and it was so hot, even my husband, who loves spicy food, was sweating bullets. My kids wouldn’t even touch it! We ended up ordering pizza that night, but I didn’t give up. I tweaked the recipe, toned down the jalapenos just a tad, and finally landed on the perfect balance. Now, it’s a family favorite and a staple at all our summer gatherings.
There’s something so satisfying about creating something delicious from scratch, knowing exactly what ingredients are going in. And let me tell you, this jalapeno and pepper jack summer sausage is a crowd-pleaser every single time. Picture this: a perfectly cured sausage, sliced thick, with those vibrant green flecks of jalapeno and the creamy pools of melted pepper jack. The aroma alone is enough to make your mouth water! It’s fantastic as part of a charcuterie board, sliced on crackers for a quick snack, or even crumbled into scrambled eggs for a flavorful breakfast.
This recipe has seen me through potlucks, picnics, and even a few hectic weeknight dinners. It’s reliable, adaptable, and most importantly, totally delicious. I’ve learned over the years that the key is to not be afraid to experiment and find what works best for your own taste buds. Don’t worry if it doesn’t come out perfect the first time – that’s part of the fun!
So, are you ready to dive in and make your own jalapeno and pepper jack summer sausage? I promise it’s easier than you think, and I’m here to guide you every step of the way. Let’s get cooking!
Ingredients
Alright, let’s gather our supplies! Here’s what you’ll need to create your own masterpiece of jalapeno and pepper jack summer sausage. Remember, the quality of your ingredients directly impacts the final product, so choose wisely!
- 3 lbs Ground Meat (I usually go for a mix of 2 lbs ground beef and 1 lb ground pork for the best flavor, but you can use all beef, venison, or even ground turkey if you prefer).
- 2 cups Pepper Jack Cheese, cubed into small pieces (about 1/4 inch). Trust me, don’t skimp on the cheese! The creaminess balances the spice perfectly.
- 1 cup Jalapenos, finely diced (I remove the seeds for a milder flavor, but leave them in if you like it hot!). If you’re sensitive to spice, start with 1/2 cup and adjust to your preference.
- 2 tbsp Garlic Powder. Fresh garlic can be overpowering in a cured sausage, so I find the powder works best.
- 2 tbsp Onion Powder. Just like with the garlic, onion powder provides a consistent and balanced flavor.
- 2 tbsp Mustard Seed, ground. This adds a subtle tang and helps with the curing process.
- 1 tbsp Black Pepper, freshly ground.
- 2 tsp Paprika (I like using smoked paprika for an extra layer of flavor).
- 2 tsp Cure #1 (also known as Prague Powder #1 or pink curing salt). This is crucial for preserving the sausage and preventing botulism. Don’t skip it! You can find it at most butcher shops or online.
- 1/2 cup Ice Water. This helps keep the meat cool during mixing, which is important for a good texture.
- Optional: 1/4 cup Dry Milk Powder. This acts as a binder and helps retain moisture, resulting in a juicier jalapeno and pepper jack summer sausage.
Ingredient Tips and Tricks
A little tip: when I’m buying my ingredients, I always check the expiration dates, especially on the curing salt. And I prefer to buy blocks of pepper jack cheese and cube it myself, because the pre-shredded cheese often has cellulose added, which can affect the texture of the sausage. As for the meat, don’t be afraid to ask your butcher for recommendations! They can often grind a custom blend for you.
Storing your ingredients properly is key, too. I keep my spices in airtight containers in a cool, dark place to preserve their flavor. The cheese, of course, goes in the fridge, and I try to use it within a week or so of buying it. When you’re ready to make your jalapeno and pepper jack summer sausage, make sure all your ingredients are fresh and ready to go!
Step-by-Step Instructions
Alright, let’s get down to business and make this amazing jalapeno and pepper jack summer sausage! Don’t worry, I’ll walk you through every step. Remember to read through the entire recipe before you start, so you know what’s coming!
- Prepare the Meat: In a large bowl, combine the ground beef and ground pork (or whatever meat you’re using). Make sure the meat is cold – this is important for proper mixing and curing. I sometimes even put the bowl in the freezer for 15 minutes before I start. Chilling the meat helps prevent the fat from rendering during the mixing process, which leads to a better texture.
- Add Spices: Add the garlic powder, onion powder, ground mustard seed, black pepper, paprika, and Cure #1 to the meat. Make sure everything is evenly distributed. The Cure #1 is vital for safety, so ensure it’s thoroughly mixed in.
- Mix Well: Using your hands (or a stand mixer with a paddle attachment), mix the meat and spices together for about 5-7 minutes. You want to achieve a sticky, almost paste-like consistency. This is crucial for binding the sausage properly. The protein needs to be extracted to create that cohesive texture.
- Incorporate Ice Water: Gradually add the ice water while continuing to mix. This will help keep the meat cool and moist. Cold water aids in emulsifying the fat and protein, which prevents a greasy final product.
- Add Cheese and Jalapenos: Gently fold in the cubed pepper jack cheese and diced jalapenos. Be careful not to overmix, as you don’t want the cheese to melt or the jalapenos to get crushed. You want nice, distinct pockets of flavor. This is what gives the jalapeno and pepper jack summer sausage its signature look and taste.
- Stuff the Sausage: Now comes the fun part! You can use a sausage stuffer for this, or you can use a KitchenAid attachment. Stuff the mixture into sausage casings. I usually use collagen casings, which are easy to work with and don’t require soaking. If you’re using natural casings, make sure to soak them in water for at least 30 minutes before stuffing. If you don’t have casings, you can use aluminum foil or parchment paper to form logs. Just make sure to wrap them tightly. Ensure there are no air pockets in the sausage.
- Refrigerate: Place the stuffed sausages in the refrigerator for 24-48 hours to allow the cure to work its magic. This step is crucial for safety and flavor development. During this time, the Cure #1 will properly cure the meat, and the flavors will start to meld together.
- Smoke or Bake: Preheat your smoker to 175°F (80°C). If you don’t have a smoker, you can use your oven. Place the sausages in the smoker or oven and cook until the internal temperature reaches 160°F (71°C). This usually takes about 4-6 hours, depending on the size of your sausages and the efficiency of your smoker or oven. Always use a meat thermometer to ensure proper cooking. Refer to USDA Guidelines for Sausage Production for safe internal temperature guidance.
- Ice Bath: Once the sausages reach 160°F (71°C), remove them from the smoker or oven and immediately place them in an ice bath to stop the cooking process. This will also help the casings shrink and tighten around the sausage.
- Refrigerate Again: After the ice bath, pat the sausages dry and refrigerate them for at least 2 hours (or preferably overnight) before slicing and serving. This will allow the flavors to meld together even more.
Tips for Success
I remember one time, I was so eager to try my jalapeno and pepper jack summer sausage that I skipped the overnight refrigeration. It was still delicious, but the flavors weren’t quite as pronounced. Patience is a virtue, especially when it comes to sausage making!
When my family tastes the finished product, their eyes light up. My son always says, “Mom, this is the best sausage ever!” And honestly, that’s the best reward.
Serving Ideas
Okay, so you’ve made this fantastic jalapeno and pepper jack summer sausage, now what? Here are some of my favorite ways to serve it and enjoy its spicy, cheesy goodness. Get creative and find your own favorite pairings!
- Charcuterie Board Star: This sausage is a natural on any charcuterie board. Slice it thick and arrange it alongside other cheeses, crackers, olives, and pickles. The combination of flavors and textures is simply irresistible.
- Snack Attack: For a quick and easy snack, slice the sausage and serve it with your favorite crackers. I love using a variety of crackers, from plain water crackers to whole-wheat crackers with seeds.
- Egg-cellent Addition: Crumble the sausage into scrambled eggs or omelets for a spicy and flavorful breakfast. It adds a wonderful kick to your morning routine.
- Sandwich Sensation: Use sliced jalapeno and pepper jack summer sausage in sandwiches. It pairs well with mustard, mayonnaise, lettuce, and tomato. For an extra-special sandwich, try adding some caramelized onions and roasted red peppers.
- Pizza Topping: Dice the sausage and use it as a pizza topping. It adds a delicious spicy and cheesy element to your homemade pizza.
- Pasta Power: Crumble the sausage into pasta sauces for a hearty and flavorful meal. It works especially well in tomato-based sauces or creamy Alfredo sauces.
- Grilled Cheese Upgrade: Add slices of jalapeno and pepper jack summer sausage to your grilled cheese sandwiches for a gourmet twist.
Presentation Matters
I usually make a big batch of this sausage so we can enjoy it in different ways throughout the week. If you have any leftovers (which is rare in my house!), you can store them in the refrigerator for up to a week. Just make sure to wrap them tightly to prevent them from drying out.
For family gatherings, I like to present the sausage on a wooden board with a small knife for slicing. It always looks so impressive, and everyone loves being able to grab a slice whenever they want.
No matter how you choose to serve it, this jalapeno and pepper jack summer sausage is guaranteed to be a hit. It’s the perfect combination of spicy, cheesy, and savory, and it’s sure to please even the most discerning palates.
FAQs
I’ve gotten a lot of questions over the years about making this jalapeno and pepper jack summer sausage, so I thought I’d share some of the most common ones with you. If you have a question that’s not answered here, feel free to ask in the comments!
Common Questions Answered
Q: Can I use different types of meat?
A: Absolutely! While I prefer a mix of ground beef and ground pork, you can use all beef, venison, ground turkey, or even a combination of meats. Just keep in mind that the flavor and texture will vary depending on the type of meat you use. Venison, for example, tends to be leaner, so you might want to add a little extra fat to the mixture to keep the sausage moist.
Q: Can I make this without a smoker?
A: Yes, you can definitely make this in the oven. Just preheat your oven to 175°F (80°C) and bake the sausages until the internal temperature reaches 160°F (71°C). The smoking process adds a unique flavor, but the sausage will still be delicious without it. I’ve even heard of folks using an air fryer with great success, though I haven’t tried it myself yet!
Q: Can I make this spicier (or less spicy)?
A: Of course! Adjust the amount of jalapenos to your liking. If you want it spicier, leave the seeds in the jalapenos or even add a pinch of cayenne pepper. If you want it milder, remove the seeds and membranes from the jalapenos or use a milder pepper, like poblano. Another trick is to add a bit of cream cheese alongside the pepper jack. It will mellow the heat and add a lovely tang.
Q: Is Cure #1 really necessary?
A: Yes, Cure #1 is essential for preserving the sausage and preventing botulism. It’s a crucial ingredient in any cured sausage recipe, and it’s important to use it properly. Don’t skip it! You can find it at most butcher shops or online. Also, Amazing Ribs has a great meat temperature guide for smoking and grilling.
Q: Can I make this ahead of time?
A: Absolutely! In fact, I encourage it. The flavors tend to meld together and improve over time. You can make the sausage a few days ahead of time and store it in the refrigerator until you’re ready to serve it. I often make a big batch on the weekend so we can enjoy it throughout the week.
Q: What if I don’t have sausage casings?
A: No problem! You can use aluminum foil or parchment paper to form logs. Just make sure to wrap them tightly and seal the ends well. The texture might be slightly different, but it will still be delicious.
Q: Can I freeze the jalapeno and pepper jack summer sausage?
A: Yes, you can freeze it! Wrap the sausages tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them in the refrigerator overnight.
Q: What can I substitute for pepper jack cheese?
A: If you’re not a fan of pepper jack, you can use other types of cheese, such as cheddar, Monterey Jack, or even provolone. Just keep in mind that the flavor will be different.
Q: My sausage is too dry. What did I do wrong?
A: A few things could have caused this. You may have overcooked the sausage, or you may not have added enough moisture to the mixture. Make sure to use a meat thermometer to ensure proper cooking, and don’t be afraid to add a little extra ice water if the mixture seems dry. Dry milk powder can also help retain moisture.
Conclusion
So there you have it – my recipe for jalapeno and pepper jack summer sausage. I hope you’re as excited to try it as I am to share it with you. This recipe isn’t just about making sausage; it’s about creating memories and sharing delicious food with the people you love.
This recipe has become a tradition in our family, a symbol of summer gatherings and good times. It’s a reminder that sometimes, the simplest things in life are the most satisfying. And, honestly, I just love seeing the smiles on people’s faces when they taste it.
Before you head off to the kitchen, here are a few final tips to keep in mind:
- Don’t be afraid to experiment! Adjust the spices and ingredients to your liking.
- Use a meat thermometer! This is the best way to ensure that the sausage is cooked properly and safely.
- Be patient! Curing and smoking take time, but the results are well worth it.
I’ve even considered adding some dried cranberries or blueberries for a sweet and spicy flavor combination, but I haven’t quite perfected that version yet. If you try it, let me know how it turns out! Or, if you are looking for something a little different, check out this stuffed chicken recipe.
Now, go forth and make some amazing jalapeno and pepper jack summer sausage! I can’t wait to hear about your experiences and see your creations. Please feel free to share your photos and comments below. And remember, cooking is all about having fun and enjoying the process. Happy cooking! This recipe is something to be proud of!
Jalapeno and Pepper Jack Summer Sausage
Spice up your appetizer game with this flavorful jalapeno and pepper jack summer sausage. Perfect for parties or a quick snack, it’s easy to make and packed with a satisfying kick.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Smoked
- Cuisine: American
Ingredients
- 2 lbs Ground Beef
- 1 lb Ground Pork
- 2 Jalapenos, finely chopped
- 8 oz Pepper Jack Cheese, cubed
- 2 tbsp Mustard Seeds
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 1 tsp Cayenne Pepper (optional)
- 2 tbsp Curing Salt #1 (Sodium Nitrite)
- 1/2 cup Ice Water
- Summer Sausage Casings
Instructions
- In a large bowl, combine the ground beef, ground pork, chopped jalapenos, and cubed pepper jack cheese.
- Add the mustard seeds, garlic powder, onion powder, black pepper, paprika, cayenne pepper (if using), and curing salt to the meat mixture.
- Gradually add the ice water while mixing thoroughly until the mixture becomes sticky and well-combined.
- Stuff the meat mixture into summer sausage casings, ensuring there are no air pockets.
- If using a smoker, smoke at 180°F (82°C) for 4-6 hours, or until the internal temperature reaches 160°F (71°C).
- If using an oven, bake at 200°F (93°C) for 3-4 hours, or until the internal temperature reaches 160°F (71°C).
- Once cooked, immediately transfer the sausage to an ice bath to stop the cooking process.
- Let the sausage cool completely, then refrigerate for at least 24 hours before slicing and serving.
Notes
Serve with crackers, cheese, and your favorite condiments for a delicious appetizer spread. For a milder flavor, remove the seeds and membranes from the jalapenos before chopping.