Dehydrated mango, jalapeño, cheddar, maple, and layered spice in a juicy coarse-ground pork link.
RECORDED BATCH5,279 g pork
CASINGS32–35 mm hog
SMOKE125–150°F
FREEZERUp to 3 months
THE STORY
The sweet-heat version of a house favorite.
Once jalapeño cheddar had earned a place in the sausage rotation, mango was the natural next move—not to make the link sugary, but to give the pepper somewhere bright to land.
Dehydrating the mango and jalapeño keeps extra water out of the bind and concentrates both flavors. Maple sugar, smoked paprika, ancho, coriander, and turmeric fill in the middle, while cheddar rounds off the edges. It works just as easily with rice and roasted vegetables as it does in a breakfast scramble.
Method
Prepare.Trim, cube, and weigh the pork. Chill or partially freeze 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 jalapeños, mango, cheddar, and binder. 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 in meal-size portions and freeze up to 3 months. Cook to 160°F before eating.
Rehydrate dried jalapeños in warm water and drain well. Dice cheddar very small and keep everything very cold for the best bind.
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