Jalapeno Cheddar Smoked Sausages
By Traeger Kitchen
3 Reviews
Stuff your own, with our homemade Jalapeño Cheddar Smoked Sausage recipe. Take two pounds of ground pork, fresh jalapeño’s, cheddar cheese and spices, and mix in a food processor. Stuff the meat mixture into hog casings and let dry overnight. Then, simply smoke the sausage on the smoke setting for up to three hours on the grill.
Prep Time
1 Hrs
Cook Time
3 Hrs
Pellets
Oak
Yields: 6 Servings
Ingredients
main
| As Needed | Hog Casings |
| 2 Pound | ground pork |
| 5 | jalapeño, diced |
| 1/2 Cup | shredded cheddar cheese |
| 1/2 Tablespoon | salt |
| 1 Teaspoon | black pepper |
| 1 Teaspoon | garlic powder |
| 1 Teaspoon | onion powder |
Units of Measurement:
Step
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 jalapeño, diced
1/2 Cup shredded cheddar cheese
1/2 Tablespoon salt
1 Teaspoon black pepper
1 Teaspoon garlic powder
1 Teaspoon onion powder
Step 3
Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer’s directions.
Step 4
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 5
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 6
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
00:15
180 ˚F / 82 ˚C
Step 7
Place the sausages directly on the grill grate and smoke for 2-3 hours or until they reach an internal temperature of 155℉. Enjoy!
03:00
180 ˚F / 82 ˚C
155 ˚F / 68 ˚C
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