Jalapeno Cheddar Smoked Sausages
By Traeger Kitchen
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
Ingredients
Number of People Serving
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
Step
1
Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
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.
3
Place sausage mixture in your sausage stuffer and proceed to stuff the casing according to manufacturer’s directions.
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.
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.
6
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
00:15
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!
180 ˚F / 82 ˚C
155 ˚F / 68 ˚C
03:00
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