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Jalapeno and Pepper Jack Summer Sausage

jalapeno and pepper jack summer sausage
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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.

Ingredients

Scale
  • 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

  1. In a large bowl, combine the ground beef, ground pork, chopped jalapenos, and cubed pepper jack cheese.
  2. Add the mustard seeds, garlic powder, onion powder, black pepper, paprika, cayenne pepper (if using), and curing salt to the meat mixture.
  3. Gradually add the ice water while mixing thoroughly until the mixture becomes sticky and well-combined.
  4. Stuff the meat mixture into summer sausage casings, ensuring there are no air pockets.
  5. If using a smoker, smoke at 180°F (82°C) for 4-6 hours, or until the internal temperature reaches 160°F (71°C).
  6. If using an oven, bake at 200°F (93°C) for 3-4 hours, or until the internal temperature reaches 160°F (71°C).
  7. Once cooked, immediately transfer the sausage to an ice bath to stop the cooking process.
  8. 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.

Find it online: https://kierasrecipes.com/jalapeno-and-pepper-jack-summer-sausage/