Steps

• Step 1

  Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.

  Ingredients

  • As Needed hog casings

• Step 2

  Place all ingredients in the bowl of a food processor and pulse to combine. Be careful not to overwork, the meat should be a little tacky and all spices fully incorporated.

  Ingredients

  • 2 Pound ground pork

  • 5 Medium jalapeños, seeded and diced small

  • 1/2 Cup shredded sharp cheddar cheese

  • 1/2 Tablespoon kosher salt

  • 1 Teaspoon black pepper

  • 1 Teaspoon granulated garlic

  • 1 Teaspoon onion powder

• Step 3

  Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer’s directions. Be sure to stuff the length of the casing, then create the links afterwards. Use caution not to overstuff or they will burst when you go to create the links.

• Step 4

  Hang the sausages and allow to air dry at room temperature for an hour or so, then transfer to the refrigerator to dry overnight.

• Step 5

  When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

  Place the sausages directly on the grill grate and smoke for 2 to 3 hours, or until they reach an internal temperature of 155℉. Enjoy!

  03:00

  180 ˚F / 82 ˚C

  155 ˚F / 68 ˚C

  Super Smoke