I used Len Poli's recipe just to get me in the ball park on amounts for jalapeno, cheese, and sugar.
I used my basic sausage base seasoning but subtracted out the cayenne powder and substituted red pepper flakes.
I keep all my sausage recipes as 25# of meat. I rarely make batches smaller than that. Here is what I used:
15# goose and/or duck meat
15# pork shoulder 80/20
4.5# pork fat
2# sharp cheddar (could go 2.5~3# if you like a lot of cheese)
1.5# de-seeded de-veined fresh green jalapenos (grind through 6mm plate with meat)
Seasoning mix for 25# of meat:
(I only used 25# of the grind for this recipe. The other 9.5# was used in a different recipe)
6 TBSPS. Mortans fine pickle salt (108g)
1 oz. cure #1
2.5 TBSPS. Black pepper
1 TBSP red pepper flakes
2.5 TBSPS Monosodium glutamate (30g) (if leaving out, MSG is 60% the sodium of regular salt so adjust salt accordingly)
1 TBSP. granulated onion
1 TBSP. granulated garlic
2 TBSPS. Paprika
4 TBSPS. Dark Brown sugar
5 cups NFDM
2.5 cups very cold water
1/4 cup cider vinegar
I went 40/60 goose to pork. You could go higher on the goose if you want...up to 60%.
I'd go 2# jalapenos or leave the seeds and veins in. Or, take an additional 1/2 pound and puree in the blender to kick up the jalapeno flavor.
Could add more sugar if you want more sweetness, this was just a background to accent the heat and the cheese.
I'd go more vinegar, but subtract out some water. 3/8~1/2 cup total for more tart. Leave this out if you use pickled jalapenos from the store. I used fresh.