A slightly different approach to jalapeño cheddar sausage

[smokininthegarden]

I have been working on this for awhile now and I think it is finally where I want it to be.
For the most part is just a hot link style sausage with cheese and jalapeños added but instead
of all jalapeños I pickled some fresh poblano chiles to use as well.



In addition, along with diced cheddar I added some powdered cheddar.

The pickled poblanos add a really nice flavor to compliment the jalapeños, the powdered cheddar
doesn’t really add to the cheesiness but gives the finished sausage an incredible flavor.

This sausage is great grilled and served on a hoagie along with some grilled onions or sliced and added to a pot of jambalaya.
It is also really good on a pizza.

I’m really happy with the way it has been turning out.

CalView attachment 516107

View attachment 516110View attachment 516110

 

[DRKsmoking]

I love jalapeno and cheese sausages, looks great

David

 

[SmokinEdge]

This is close to what I do, and this is out of bounds flavor wise. Very nicely done.

 

[bauchjw]

That looks crazy good! Mmmm!

 

[BrianGSDTexoma]

Wow! Looks great.

 

[chopsaw]

Nice work bud .

 

[Wurstmeister]

Great looking sausage. Enjoyed the added poblano chiles. Wonder if you lightly smoked the finished sausage or pre-smoked the peppers in alder or beech how the flavor profile would change? Or would it?
John

 

[SmokyMose]

Oh, I like the looks of that!
Your coil looks like it's been smoked but I think this would make a great fresh sausage also.
I never thought about using anything but hi-temp cheese. This could be a game changer.....

 

[crazzycajun]

Just searched for powdered cheddar didn’t know there was so many suppliers. I didn’t realize it came in anything but box Mac& cheese. Going to have to look into this thanks for sharing

 

[chef jimmyj]

Looks good...JJ

 

[yankee2bbq]

YEAP! Looks good!

 

[smokininthegarden]

Thanks guys for all the nice comments. Just to clarify a few things, although the sausage does look
smoked in the photo it wasn’t. I didn’t want the smoking to overpower the flavors already in the sausage so I just cooked it in the oven. Smoking the poblanos before using them is an interesting idea that would add a subtle smoke flavor to the overall product. I might have to smoke some the next time I fire up my smoker.

Now it’s time to move on to another sausage flavor, I’ve got lots of ideas to try so I guess I’d better get busy

Cal