JALAPENO CHEDDAR SAUSAGES - how to make sausages at home - using an offset smoker

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

Set up the grinder and elevate it if necessary.

Grind the boneless pork butt and pork belly trim together with the ground beef.

Regrind the mixture to ensure everything is well mixed.

Add pickling salt and rice flour to the ground meat.

Use a food processor to chop the jalapenos into small chunks and add them to the mixture.

Add water to the mixture and mix quickly before grinding again.

Grind the mixture again to achieve a better blend.

Prepare the sausage stuffer by filling the hopper with the sausage mixture, packing it down to remove air bubbles.

Soak the casings for at least an hour and flush them with water before putting them on the stuffer horn.

Tie a knot at the end of the casing and stuff it tightly, creating back pressure.

Twist the sausages into links, pinching and twisting to create sections.

Let the sausages sit for a few minutes while starting the smoker.

Load the sausages into the smoker, spacing them out to avoid contact.

Smoke the sausages at around 200°F for 45 minutes to an hour, checking after 45 minutes.

After reaching the desired temperature, remove the sausages and cool them in ice water to stop the cooking process.

Cut one sausage lengthwise to check for cheese and jalapeno distribution.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens