Poli's Jalapeno Sausage

[Jimmy]

I made up a 5lb batch of Poli's Jalapeno Sausages and I must say they are darn good...  Not really hot just a good flavor with a hint of jalapeno....

Air drying...




Cooked up a test one this morning...




Jimmy

[Smokin Soon]

Looks very good, Jimmy! I have used that recipe and tweak it every time I do it. Add Cyan, Hungerian Hot Paprika and some Chile powder and you have a winner! Still not too hot but tasty.

[mikecorn.1]

Nice, i like that you can see the jalapenos in there.  :P

[Caribou]

Great looking sausage!
I bet they are tasty Jimmy,
Carolyn

[HawkeyeSmokes]

Yum, sausage with penos in it has to be good.  ;D

[Jimmy]

Thanks for the kind comments..


Yeah Jalapenos are good....  I'm gonna make up some ABT's this weekend with some leftover pulled pork... ;D

[seemore]

jimmy looks will try soon.......
seemore

[Hopefull Romantic]

Simply scrumptious.

HR

[OU812]

Good looking sausage there, i love the flavor of peno's

I have done that recipe b4 and doubled the peno's but kept everything else the same. Turned out great.

[3rensho]

Just clicked on the link on Poli's site for the Jalapeño sausage recipe and it was broken so I sent Len a mail advising him. Those look delicious.

[Mr Walleye]

Just clicked on the link on Poli's site for the Jalapeño sausage recipe and it was broken so I sent Len a mail advising him. Those look delicious.

I'm not sure which one you were looking for but here are a couple from his site.

http://lpoli.50webs.com/index_files/Jalapeno%20Sausage2.pdf

http://lpoli.50webs.com/index_files/Breakfast-Jalapeno.pdf

Mike

[3rensho]

Ah, I was looking at a third one for chicken jalapeño sausage -

http://lpoli.50webs.com/iindex_files/Chicken-Jalapeno%20Basil%20Sausage.pdf

[OU812]

The recipe that i used and doubled the peon's was the one with the Bacon in it

I like to add Swiss cheese to my sausage 1/2 lb Swiss to 5 lb sausage

I like to smoke them till the IT hits 140 F then give them an ice water bath to stop the cooking. Then freeze for another day on the grill

At 140 F they are con sitered "cook sausage" just like you buy in the store.

That way when you cook them on the grill they dont dry out as you still have all the fat still suspended in the meat

[Mr Walleye]

Ah, I was looking at a third one for chicken jalapeño sausage -

http://lpoli.50webs.com/iindex_files/Chicken-Jalapeno%20Basil%20Sausage.pdf

Oh sure... you pick the one that doesn't work!  :D  :D  ;D

That's what usually happens to me!  ;)

Mike

[3rensho]

That's what usually happens to me!

Yeah, had to be me  ;D  In the lottery I also pick numbers that don't work.  Just got a knack.  ;) ;)