Dried jalapeño, tomato, cubed cheddar, and layers of warm spice in a juicy coarse-ground link.
RECORDED BATCH3,827 g pork
CASINGS32–35 mm hog
SMOKE125–150°F
FREEZERUp to 3 months
THE STORY
The link that made the favorite list.
Jalapeño cheddar was one of the standouts from the first serious sausage runs. It has the familiar combination people expect, but grinding the pork ourselves means the heat, cheese, seasoning, and texture can all be tuned instead of accepted.
Dried jalapeños and tomatoes concentrate flavor without flooding the bind. Small cheddar cubes distribute more evenly, while coriander, celery seed, chipotle, cayenne, and black pepper build heat in layers rather than one blunt hit.
Method
Prepare.Trim, cube, and weigh the pork. Chill or partially freeze for 1–2 hours.
Grind.Pass through the coarse plate, adding about 2 cups ice to keep the mixture cold and moist.
Mix.Add the calculated seasonings, drained jalapeño, tomato, cheddar, and parsley. Mix until evenly distributed and slightly tacky.
Stuff.Fill 32–35 mm hog casings and twist into links.
Smoke.Smoke at 125–150°F until the internal temperature reaches 145°F.
Chill.Cool quickly and refrigerate until completely cold.
Package.Vacuum seal and freeze up to 3 months. Cook to 160°F before eating.
Rehydrate the dried jalapeños in warm water, then drain thoroughly before mixing.
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