Smoked Jalapeño Cheddar Sausage

By Ben · cooked up in Sprig

The crackle of hickory smoke and the snap of natural casing give way to coarsely ground pork shoulder studded with sharp cheddar cubes and diced jalapeños. Each bite delivers a perfect balance of smoky heat and creamy richness, with the cheese melting slightly during the smoking process. These sausages turn any backyard gathering into something memorable.

Ingredients

• 5 pounds pork shoulder, cut into 2-inch cubes
• 8 ounces sharp cheddar cheese, cut into 1/4-inch cubes
• 4 medium jalapeño peppers, seeds removed and finely diced
• 6 feet natural hog casings, soaked in warm water for 30 minutes

• 2 tablespoons kosher salt
• 1 tablespoon black pepper, coarsely ground
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup ice water

• 2 cups hickory wood chips, soaked in water for 1 hour

Instructions

1. Chill all equipment (grinder, bowl, paddle attachment) in freezer for 30 minutes. Keep pork shoulder refrigerated until ready to grind.
2. Using a meat grinder with coarse plate (3/8-inch), grind the chilled pork shoulder into a large, chilled mixing bowl.
3. Add all spice blend ingredients to the ground pork and mix with clean hands until just combined. Add ice water and mix until the mixture becomes slightly sticky and holds together when squeezed.
4. Gently fold in diced jalapeños and cheddar cubes, distributing evenly throughout the mixture. Cover and refrigerate for 1 hour to firm up.

1. Thread the soaked casings onto sausage stuffer horn. Stuff the mixture into casings at medium pressure, avoiding air pockets. Twist into 6-inch links, creating 12 sausages total.
2. Hang sausages on smoking racks or lay on wire cooling racks. Let sit at room temperature for 30 minutes to develop a pellicle (slightly tacky surface).
3. Set up smoker for cold smoking at 80-90°F. Add soaked hickory chips to create steady, light smoke.
4. Cold smoke sausages for 3 hours, maintaining temperature below 90°F and ensuring consistent smoke throughout. The casings should develop a golden-brown color and firm snap.

1. Remove sausages from smoker and let cool completely. Refrigerate for at least 2 hours before cooking to allow flavors to meld.
2. To serve, grill, pan-fry, or bake at 375°F until internal temperature reaches 160°F, about 15-20 minutes depending on cooking method.

Chef's tips

Nutrition (per serving, estimated)

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