looking for a smoked jalepeno & cheese sausage

[timmyt509]

I tried a really good sausage the other day that was smoked. It came from a meat market and man it was good. It had chedder and jalepenos not sure on what else it had. I was wondering if anyone would share a recipe?

Thanks!

 

[daveomak]

http://www.smokingmeatforums.com/search.php?search=cheddar+jalapeno+sausage

Tim, evening...  I typed in Cheddar, Jalapeno, Sausage in the search bar at the top of the page.... Wonderful tool.... Here is a link as to what it displayed...  Not having made any myself, I have no recipe to pass on to you....   Sorry....  read thru a few and some good ideas will arise for you to attempt your own personal blend... (keeping in mind good, safe food handling practices)... When you get going, be sure to take pics and share your experience as others have done...  Q-Views and recipes is what we live for and why we are here.....   

Any questions ???  Just ask....    Dave

 

[timmyt509]

Thanks Dave, I did search, but didn't come up with all that. I must of made a mistake typing. I will post some pics when I make some. Again thanks for the help.

 

[timmyt509]

Ok Dave, another question regarding sausage. The sausage that restaurants smoke and serve like the ones in Texas, is that a kielbasa or andouille style sausage?

 

[daveomak]

Maybe some of the folks from Texas can answer that....  

Although I did transfer planes at DFW once..... Is that like staying at a Holiday Inn....   Sorry Tim.... I just had to do that....  Maybe it was chorizo or andouille...  but knowing Texans and their love of beef, I would say it was all beef....  Dave

 

[diggingdogfarm]

Were the sausages you had cured or uncured?

It's difficult to match up a recipe without more info, some are pretty simple while others have a lot going on.

~Martin

 

[DanMcG]

Here's a recipe to get ya started Tim, I've never tried it so if you do let us know what you think.

http://www.seriouseats.com/recipes/2009/09/barbecue-smoked-cheddar-jalapeno-sausage-recipe.html

I'd also add some cure #1 to be on the safe side if you're going to slow smoke it for any length of time.

 

[DanMcG]

Here's another one posted on a different forum by DarrellS

This is my wifes favorite, I prefer it a little hotter though.

It's a variation of Big Wheels recipe.

Jalapeno and Cheese Brats

5 lbs boneless pork butt
9 oz fresh japs seeded
4.5 oz hi-melt cheddar cheese
2 T. chopped fresh garlic
2 1/2 t. granulated garlic
5 t. Tender Quick
1 t. salt
1 t. black pepper
1 1/2 t. white pepper
1 t. cayenne pepper
1 1/2 t. brown sugar
5 t. hungarian paprika
1 t. basil leaves
1 T. dried parsley
3 oz dry white wine
3 oz sprite
3 oz water

Soak casings in warm water overnight, flush thoroughly.
Run jalapenos and cheese through coarse plate and refrigerate.
Mix all other ingredients with the the liquids and refrigerate.
Cut the meat to fit the grinder.
Grind on the fine plate.
Dump spiced liquid over the meat mix well.
Add japs and cheeese to the meat and mix well..and mix some more.
Stuff into med hog casings.

 

[timmyt509]

I'm sure it was cured since it was smoked. I'm hoping anyhow lol.

 

[timmyt509]

will try thanks Dan for evrything.

 

[diggingdogfarm]

No cure is needed if they're smoked at a safe temperature.
The reason I asked is because it has a big affect on the flavor profile.

~Martin