My Take On TX Jalapeno Cheddar Sausage

[tx smoker]

At what temp did you smoke these at ? And they look good going to give them a try

Recently I've just been doing them on the Rec Tec at low temp / extreme smoke. You want to run in the 170* range for sausages and don't let the smoker go over 180* for any length of time or you'll get a fat out and the casings start to blow up...and the sausage gets all greasy.

Robert

 

[tx smoker]

-Any tips on adding the cheese? I love sharp cheddar.
-Would little cubes work better than shreded?
I think Lucerne (Tom Thumb and Albersons brand) makes a rustic extra sharp cheddar that is kinda big and bulkier.

I've used cheese...many different flavors in many different sausages. You need to use high temp cheese though. The Sausage Maker has a variety of them, which is all I've used, and am very happy with them. Standard cheese will melt in the sausage and make a mess.

-U think this would do well in the cellulose casings for skinless sausages?

I see no reason why it wouldn't work fine. I do a lot of stuff: salami, Summer Sausage, and others in fibrous casings. Heck, you could even get a starter culture and make cured and dry aged sausages. Those are nothing but good!!

Robert

 

[tallbm]

I missed this on the first pass. Very nice mix. My middle Daughter and I are the only two that enjoy spicy food so Mild Anaheim Chiles would be substituted for the rest of my crew.
I would give this a try...JJ

If u seed and de-vein jalapenos then that removes the heat.
U can do this if u like jalapeno flavor more than anaheim chilies or want to save a few pennies :)

 

[chef jimmyj]

I agree but we are talking some No Heat Tolerance people, especially my Wife, and if Mom ain't happy... I like the flavor of both Chiles so I don't mind the substitution....JJ