I made this sausage a few weeks ago, but with just cheddar. I wanted to do it again with diced jalapenos & cheddar.
Here's the recipe I used.
Al’s cheddar jalapeno snack sausage
Total cook time: About 10-12 hours
3 lbs ground chuck
2 lbs ground pork butt
3 oz Sausage maker pepperoni seasoning
2.5 oz Fermento
2 oz soy protein
1 tbs crushed red pepper flakes
1 tbs cracked black pepper
1 tbs cayenne pepper
1 tsp cure #1
1-2 cups ice water
1/2 lb high temp cheddar cheese
1 1/2 cu jalapenos no seeds, finely diced (about 9 med)
Grind the meat with the coarse plate.
Pour water into dry mix, & mix well.
Mix well with meat & run it through the meat grinder with the small plate once to mix well. Then mix in cheese & jalapenos. Stuff in 38 mm collagen casings. Leave in the fridge overnight.
2 hours pre heat @120 f with no smoke
2 hours @ 140 f with smoke
Then 175 f till IT is 155 with smoke
Remove from smoker & shower with cold water.
Then refrigerate with no cover for 3 days.
I didn't take any photo's of the grinding, mixing, & stuffing.
So here is the sausages just out of the stuffer.
Hang them in the smoker
All done, took about 10 hours to get to 155IT.
Into the fridge for a rest for a couple of days.
Sliced & ready to eat.
Even though the casings are edible, I peel them off.
Snack time, sausage, smoked meunster, & some crackers.
This is a sausage I will make again many times. It has great flavor, some heat & the jalapenos give it a little crunch.
Thanks for looking.