APPS & SIDES

Jalapeno Cheddar Sausage

Prep Time: 30mins

Cook Time: 1 hr 30 mins

Total Time: 2hours  

This jalapeno cheddar sausage is crafted with a perfect blend of pork butt, bacon, and beef chuck, all seasoned to perfection with herbs and spices. The smoky flavor from being cooked in a pellet grill takes this sausage to the next level, adding a depth of flavor that is truly irresistible.

Ingredients

Serving Sizes

 

  • Medium hog casing
  • 1 pound beef chuck chilled
  • 1 pound pork butt chilled
  • 8 ounces bacon diced
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • 8 ounces water very cold
  • 3-4 jalapeno peppers diced
  • 8 ounces cheddar cheese medium or sharp

Equipment

  • Z Grills 700D4E Wood Pellet Grill
  • Z Grills Hickory Wood Pellets
  • Sharp knife
  • Meat Grinder
  • Chilled Bowl
  • Sausage Filler/Stuffer with ¾-inch Funnel
  • Tongs

Instructions

                                                  • Step 1: Soak the hog casing in lukewarm water for 30 minutes.
                                                  • Step 2: Meanwhile, cut the beef and pork butt into pieces small enough to feed through the grinder’s chute.
                                                  • Step 3: Fit the grinder with a 3/8 inch plate and grind the beef. Transfer it to a large, chilled bowl.
                                                  • Step 4: Swap the 3/8 inch plate for a ¼-inch plate and grind the pork butt with the bacon. Add the pork to the bowl with the beef.
                                                  • Step 5: Sprinkle the seasonings over the ground meat. Toss to distribute evenly, then pour in the water as you mix until everything is sticky and well combined.
                                                  • Step 6: Add the jalapenos and cheddar. Fold them into the meat mixture.
                                                  • Step 7: Slide a casing strand onto a ¾-inch-thick funnel and load the sausage filler with the jalapeno cheddar sausage mixture.
                                                  • Step 8: Pinch the casing between your thumb and forefinger as you fill the casing. Twist into 6-inch links.
                                                  • Step 9: Pop the sausages into the fridge.
                                                  • Step 10: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
                                                  • Step 11: Transfer the sausage to the grates, close the lid, and smoke for 1-1 ½ hours. The internal temperature should be 165 degrees Fahrenheit.
                                                  • Step 12: Remove the sausages from the grill, cool for 10 minutes, then serve.

Ingredients

Serving Sizes

 

  • Medium hog casing
  • 1 pound beef chuck chilled
  • 1 pound pork butt chilled
  • 8 ounces bacon diced
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • 8 ounces water very cold
  • 3-4 jalapeno peppers diced
  • 8 ounces cheddar cheese medium or sharp

Equipment

  • Z Grills 700D4E Wood Pellet Grill
  • Z Grills Hickory Wood Pellets
  • Sharp knife
  • Meat Grinder
  • Chilled Bowl
  • Sausage Filler/Stuffer with ¾-inch Funnel
  • Tongs