Jalapeño and Pepper Jack Summer Sausage is a bold, flavorful twist on the traditional favorite. Combining the smoky, savory taste of summer sausage with the spicy kick of jalapeños and the creamy, melty goodness of Pepper Jack cheese, this recipe is perfect for entertaining or as a tasty snack. Whether you’re adding it to a charcuterie board, serving it at a barbecue, or enjoying it on its own, this sausage is sure to impress. The best part? You can make it right in your own kitchen, controlling the spice level and flavor intensity to suit your preferences.
Ingredients
- 2 lbs ground beef or venison
- 1 lb ground pork
- 1 cup diced Pepper Jack cheese (small cubes)
- 2 fresh jalapeños (finely chopped, seeds removed for less heat)
- 2 tablespoons curing salt or Prague Powder #1
- 2 tablespoons mustard seeds
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1/2 cup ice-cold water
Directions
Step 1: Prepare the Sausage Mixture
- In a large mixing bowl, combine ground beef or venison and ground pork.
- Add curing salt, mustard seeds, smoked paprika, garlic powder, onion powder, black pepper, and crushed red pepper flakes (if using). Mix thoroughly to distribute the seasonings evenly.
- Fold in the diced Pepper Jack cheese and chopped jalapeños. Mix until well incorporated.
Step 2: Shape the Sausage
- Divide the mixture into 2-3 portions. Shape each portion into a log about 8-10 inches long and 2 inches thick.
- Wrap each log tightly in plastic wrap, twisting the ends to seal. Refrigerate for at least 24 hours to allow the flavors to meld.
Step 3: Cook the Sausage
- Preheat your smoker or oven to 200°F (93°C).
- Remove the plastic wrap and place the sausage logs on a wire rack over a baking sheet or directly on the smoker grate.
- Cook for 3-4 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer for accuracy.
Step 4: Cool and Serve
- Remove the sausage from the heat and let it cool to room temperature.
- Wrap the cooled sausage in foil or vacuum-seal it. Refrigerate for at least 2 hours before slicing.
- Slice and serve as part of a charcuterie board, with crackers, or as a flavorful snack.
How to Prepare
- For a milder flavor, remove all jalapeño seeds and membranes.
- Ensure the cheese is diced small enough to distribute evenly but not so small that it melts completely during cooking.
- Use high-quality curing salt to preserve the sausage and enhance its flavor.
Preparation Time
- Prep Time: 30 minutes
- Rest Time: 24 hours
- Cook Time: 3-4 hours
- Total Time: 28 hours
Servings
Makes approximately 3 sausage logs, serving 12-15 people.
FAQs
1. Can I use pre-shredded cheese?
It’s best to use diced cheese, as pre-shredded cheese often contains anti-caking agents that can affect the texture.
2. Can I freeze the sausage?
Yes, summer sausage freezes well. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
3. Can I use a different type of cheese?
Absolutely! Sharp cheddar or Monterey Jack are great alternatives to Pepper Jack.
4. How long does the sausage last in the fridge?
Properly wrapped, it will last up to 2 weeks in the refrigerator.
5. Can I make this sausage without a smoker?
Yes, bake it in the oven at a low temperature (200°F) and use smoked paprika for a hint of smoky flavor.
Conclusion
Jalapeño and Pepper Jack Summer Sausage is a spicy, cheesy twist on a classic favorite that’s perfect for any occasion. With its rich flavor, kick of heat, and creamy cheese, this homemade sausage will quickly become a go-to recipe for parties, snacks, or even gifts. Whether you enjoy it fresh off the smoker or chilled on a charcuterie board, it’s a guaranteed hit. Give it a try, and savor the satisfaction of crafting your own gourmet sausage at home!