By Traeger Kitchen
Stuff your own, with our homemade Jalapeño Cheddar Smoked Sausage recipe. Just mix two pounds of ground pork, fresh jalapeños, cheddar cheese, and spices, then stuff the meat mixture into hog casings, and smoke it all on the Traeger for up to three hours.
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|As Needed||hog casings|
|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|
Soak your hog casings in water according to package directions. While casings are soaking, make your sausage.
As Needed hog casings
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.
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
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.
Hang the sausages and allow to air dry at room temperature for an hour or so, then transfer to the refrigerator to dry overnight.
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
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!
180 ˚F / 82 ˚C
155 ˚F / 68 ˚C
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