Jalapeno & Cheddar Sausage recipe

[Sailor]

Habs posted my recipe in the "Our Time Tested and Proven Recipes".  Iceman suggested that I submit the recipe for the site.  If you are interested in making a nice Jalapeno & Cheddar Sausage you might give this a try.    http://www.susanminor.org/forums/showthread.php?758-Jim%E2%80%99s-Jalapeno-amp-Cheddar-Sausage

[lumpy]

If I am correct, I think that Rytek has a recipe for the same type of sausage.
BUT one more recipe in my book is always welcome :)

Thanks
Lumpy

[Sailor]

If I am correct, I think that Rytek has a recipe for the same type of sausage.
BUT one more recipe in my book is always welcome :)

Thanks
Lumpy

yes, Rytek has a Fresh Jalapeno in his book page 178.  However he uses Jalapeno Powder, cilantro, paprika, garlic powder, sugar and plain cheese.  I made the sausage and I did not care to much for it and the regular cheddar melted out during a smoke.  I tried to make it simple and make a recipe that tasted good that gave the flavor of Jalapeno.  The high melt cheese is very creamy and blends in very nicely with the Jalapeno.  :)

[CentPaSmokin]

 Just made 5lbs. fresh with my smoked cheddar for the guys at the cabin tomorrow. Made a couple of patties out out of the tube and stuffer clean out and tastes great very good recipe.

[Habanero Smoker]

Sailor;

I made 5 pounds of this sausage yesterday, and it is great. I was concerned about the amount of jalapeno peppers, but the flavor is excellent. The only change I made was I reduced the salt in my sausage.

[CentPaSmokin]

I used used 10 peppers but took the seeds out and it was a big hit at the cabin.

[islandgirl]

cant wait to try this.. maybe this week!!
Thanks for posting :)

[smokeitall]

This looks awesome, I am going to give this a try.
SIA

[BigJohnT]

Scott, we gotta make some of that... I guess I better get busy on the pneumatic sausage stuffer... or do you think I should use hydraulic power?

John

[Sailor]

Thank you all for the complements.  My wife just informed me that she is out of the sausage and it would be to my advantage to make her some more.  Guess a 10 pound batch will be made this weekend.  I know what is good for me.  At least most of the time  ;D

[BigJohnT]

Sailor,

Do you normally just mix, stuff and freeze this recipe?

Thanks
John

[Sailor]

I have used hog casing and mixed cure and smoked it and then vac sealed.  Just used up the last of my hickory smoked links.  I also make it fresh and stuff in hog casings and then vac seal and freeze.  What I have found that I like most of all is to mix it and then to make into patties and then vac seal.  I fry up the patties and make sausage sammies.  YUMMMMMMMMY.  This weekend I will make up 10 pounds and they will all go into patties.  Wife seems to like them better that way.  I may just make up another 5 pounds and smoke them for my private stash.

[Habanero Smoker]

I made mine fresh, and formed them into 1 pound logs, and froze 5 pounds and left 1 pound unfrozen and made patties. Those did not last long.

When you start with 5 pounds of meat, you will end up with over 6 pounds of sausage.

[smokeitall]

Scott, we gotta make some of that... I guess I better get busy on the pneumatic sausage stuffer... or do you think I should use hydraulic power?

John

PNEUMATIC, Forget that messy hydraulic stuff!  I guess we could just back up the tractor to the garage and use the hydraulics from that  ;D

[DOUG3D]

recipe looks good, i am planning on making 5 #'s fresh and 5#'s to smoke. any recommendations on smoking in the bradley?