Jalapeno Bacon Cheddar Beef Sausage

This delicious beef sausage combines some of our favorite things to create and amazing show stopper for your summer cookouts!
Jalapeno Bacon Cheddar Beef Sausage:
Beef - 3lbs, 80/20
Bacon - 6oz, thick cut into 1 inch strips
Cheddar Cheese, hi-temp - 6 oz
Jalapeno - 3, seeded and diced
Kosher Salt - 24g
Curing Salt #1 - 4g
Garlic Powder - 10g
Mustard Powder - 8g
Paprika - 6g
Black Pepper - 6g
Jalapeno Powder - 2g
Milk Powder - 34g
Heavy Cream - 113g

[@terrencetwohig7547]

I enjoyed watching this, I do love well made sausages

[@phoenixkitchen]

Thanks!

[@cydrych]

Another nice recipe.

[@MixinwithRobin]

I started my own cooking channel a few months ago. I just found your video as I was doing some research. I love the video. I subscribed and look forward to watching more of your videos.

[@phoenixkitchen]

Good luck with the channel! It's challenging sometimes, but it's fun.

[@chanascreations]

Wow, great recipe, looks yummy, new friend, stay connected

[@phoenixkitchen]

Thanks!

[@gamesgonenuts]

it was cool to see how you make this smashing the like button

[@phoenixkitchen]

Thanks!

[@BigWood76]

Great cook. With how much you’re making these sausage videos have thought about getting a dedicated grinder? Meat makes an excellent one.

[@phoenixkitchen]

YES! I'm saving up, and plan to get one in May. Meat is the one I'm planning on getting.

[@johnreeves8156]

If the sausage mince is correct from the beginning, ugly eats just as well. Nice presentation,looks like a keeper recipe

[@phoenixkitchen]

Very true!

[@KAT-pi3pk]

Have you ever tried using the pickled Jalapenos that come in the jar? Just wondering if that would give a smoother heat to the sausage.

[@phoenixkitchen]

I have not. My dirty secret, I'm not a fan of pickled foods. I'm sure they would work, though. Thinking about it, for fans of pickled foods, we could probably do a sausage with pickled jalapenos, pickled onions, etc. Sort of like a pickled loaf sausage. 😁

[@wakeuptoBlessings]

The cured bacon, cooked and cooled? Or just cured?

[@phoenixkitchen]

The bacon was cured and smoked to 155F, then refrigerated. It was not cooked again before adding to the sausage. Of course, it could be cooked, cooled, and added, but that would definitely change the texture, and lower the fat content assuming it was drained. 🙂

[@joesmith7427]

U could have told us the amount in voice and then all of us would know what ur talking about, but you didn't!