Jalapeño Cheddar Sausage | Ingredients and How To

In this video we show you how to make delicious smoked jalapeño cheddar sausage!
Ingredients:
3LBs pork butt
33.6OZ lean beef (we use top round)
14.4OZ beef fat (we use brisket trim)
.75LBs high-temp cheddar
1 cup heavy cream
6 jalapeños (3 whole and 3 seeded)
48.75g salt
7.5g pink salt
18.75g garlic powder
15g ground mustard
11.25g paprika
11.25g black powder
67.5g non-fat powdered milk (baking aisle at Walmart)
Hog casings
Smoke at 180 for about 4 hours until IT hits 165.
Soak in ice bath for about 5 minutes to rapidly cool down.
Store in vacuum bags or ziplock in the freezer, or keep in the fridge for up to two weeks.
Reheat on the grill indirect or on the smoker at 300 degrees until IT hits 165.
If you like the video, and think we have earned it, please consider subscribing to the channel. We would appreciate it!
Find us on social media @commonqbbq
Links:
Natural Hog Casings for Sausage by Oversea Casing a.co/d/hRZwskg
KitchenAid KSMMGA Metal Food Grinder Attachment, Silver a.co/d/jgm8OFo
LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer, silver a.co/d/9KmoRrL
High Temperature Cheddar Cheese - 2.5 Lb. Bag a.co/d/grer3PY

[@YernaMean365]

i have eaten cheddar and jalapeno sausage from my local butchers and they are the best sausages ive even eaten

[@whippee2]

Excellent video thanks. I have not made sausages yet but will be soon. What was wrong with stuffing with the kitchen aid? Thanks

[@commonqbbq]

Nothing

[@jeaubain]

It’s was extremely difficult for me and hard for one person. Plus it adds extra heat. A dedicated stuffer is the way to go!

[@chuckhansen5325]

Great video big guy. But you don't have to clean them off when you are flipping them. When you put them in the ice bath then take them out and wipe them off will do the trick. No need for the extra work

[@tinafriesen7115]

Get the hi mountain summer sausage kit because it tastes better than your summer sausage

[@NipItInTheBud100]

Aww, that’s such a nice comment!

[@kerkibub6173]

May you please explain why its important to wipe the sausages mid cook?

[@rudidekok]

It's just to keep them nice and clean

[@markgally731]

Nice job and they look great from a distance 🙄.... camera man must have been on break the whole time. Would have liked to see a close up when you were slicing. Just saying ! Again,nice job 👍

[@ericburd]

YOu can use reg cheese...however it will be a little more run...but you can use it...