My take on Jalapeno Cheddar

[SmokyMose]

OK, after seeing a post from @MileHighSmokerGirl a couple of weeks ago about Jalapeno Cheddar sausage I decided I just had to try making some. Rather than searching for a recipe I decided I'd just wing it.
I just used the "Kielbasa" recipe I came up with a few years ago and just added diced Jalapeno and High Temp Cheddar. I used canned diced jalapenos.
My kielbasa recipe is;
5# pork butt
24g Kosher salt+9g MSG (Accent)
1/2 Tbsp Sugar
1 Tbsp Course Black Pepper
5 cloves minced Garlic
1 Tsp dried Marjoram
1 Tsp Mustard Seed
1 Tsp Onion powder
1 Tsp White Pepper
1 Tsp #1 Cure
2/3 c Soy Protein
ice water as needed
In addition;
1/2# High Temp Cheddar
1c diced Jalapeno

Ground the pork through a 1/4" plate and again through a 3/16" plate adding one can (1/2c) of the Jalapeno with the second grind (brainstorm or a brain fart). Mixed with everything except the cheese, Soy Protein and another can of Jalapeno and let set for the night in the fridge'


Next day I mixed in the cheese, soy protein and the second can of diced jalapenos.

And stuffed, dried for a bit and let sit in the fridge overnight.

Next day I cooked them at 160F with the Sous Vide 'til they hit around 152F and cooled them (sorry no pics of that).
Popped one in the air fryer for about 6 minutes and got this;

I thought that with a cup of Jalapenos they weren't very hot but after a few bites it sneaks up on you!
I also decided they go well with a little Ketchup.

All in all, I think they came out well, but next time I'll add more water before stuffing because although it flowed through the horn easily there were a few air pockets. No big deal actually.
I'll be making these again with maybe a little beef with the pork.
Thanks for looking, don't be afraid to experiment and stuff on!

Dan

 

[pc farmer]

Looks tasty to me. I would use mustard on my 3.

 

[yankee2bbq]

Looks really good! Great job!

 

[dward51]

Looks like a good plan on the modding of that recipe into something new. I take it the soy is being used as a binder. I've never tried soy protein. I've only used NFDM or one of the commercial binders like B&P #414 or Amesphos.

I do know Rytek Kutas preferred soy and Steve Marianski prefered NFDM (non-fat dry milk powder). When those sausage titans disagree, you just have to scratch your head on which one to use.

Either way, I'm saving your base recipe and the mod to my catalog for future reference, thanks for sharing!!!

 

[SmokyMose]

Looks tasty to me. I would use mustard on my 3.

Thanks! I usually use mustard with sausage but this time I thought it needed something a little sweet......

 

[SmokyMose]

Looks like a good plan on the modding of that recipe into something new. I take it the soy is being used as a binder. I've never tried soy protein. I've only used NFDM or one of the commercial binders like B&P #414 or Amesphos.

I do know Rytek Kutas preferred soy and Steve Marianski prefered NFDM (non-fat dry milk powder). When those sausage titans disagree, you just have to scratch your head on which one to use.

Either way, I'm saving your base recipe and the mod to my catalog for future reference, thanks for sharing!!!

Thank you! I'm flattered!
Yes, the SP is just for a binder.
When experts disagree (whether it's sausage makers or economists), you have to just go with your gut or flip a coin. I've used NFDM and Soy Protein and really haven't noticed any difference.

 

[Fueling Around]

Basic recipe sounds really good.
I've done a few with cheese and jalapeno too. I would take a bite ... and not stop.
I prefer dried diced jalapeno over the canned stuff. You can add more moisture to ease the stuffing and it re hydrates peppers.
Check out sodium erythorbate when adding cheese to sausage. It stabilizes the colors.

 

[indaswamp]

Nice links! Great job!

 

[bauchjw]

Beautiful work! Those look incredible!

 

[BrianGSDTexoma]

Those look really good Dan!

 

[zwiller]

I was going to going to give you a like until I saw you put ketchup on that thing!

 

[crazymoon]

SM, Good looking recipe and great looking links !!

 

[SmokyMose]

Basic recipe sounds really good.
I've done a few with cheese and jalapeno too. I would take a bite ... and not stop.
I prefer dried diced jalapeno over the canned stuff. You can add more moisture to ease the stuffing and it re hydrates peppers.
Check out sodium erythorbate when adding cheese to sausage. It stabilizes the colors.

Thank you.
Where do you get the dried diced jalapeno? A Mexican grocery? There are at least a dozen within 10 minutes of me....

 

[SmokyMose]

I was going to going to give you a like until I saw you put ketchup on that thing!

I KNEW I should have used mustard for the plate pic.....

 

[Jim_C]

Great looking sausages. I'd need to cut back on the jalapeno. Not much for spice these days.

 

[zwiller]

I prefer dried diced jalapeno over the canned stuff. You can add more moisture to ease the stuffing and it re hydrates peppers.

Care to expound John? I have dried diced japs but have not used them yet. I have ground jap powder which is nice for bumping the heat but very little flavor. Hoping the dried diced brings flavor. I need to try fresh as well.

 

[indaswamp]

Thank you.
Where do you get the dried diced jalapeno? A Mexican grocery? There are at least a dozen within 10 minutes of me....

I make mine from fresh diced jalapenos in the dehydrator over night....

 

[chopsaw]

Looks great Dan . I like the diced peppers from the jar . I do a " Carolina slaw dog " that uses Reaper powder . I have to put creamy cole slaw on to eat them .

 

[SmokyMose]

I make mine from fresh diced jalapenos in the dehydrator over night....

So THAT'S what that mesh tray is for!

 

[SmokyMose]

Looks great Dan . I like the diced peppers from the jar . I do a " Carolina slaw dog " that uses Reaper powder . I have to put creamy cole slaw on to eat them .

Thanks, Rich!
I usually have a jar in the house fridge but I was out (or just couldn't find them) and all I could find at the store was canned.