Jalapeno Cheddar Sausage Food

JALAPENO CHEDDAR SAUSAGE

Steps:

• Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
• Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
• Add the salt, the spices, the water, and mix well until the meat is sticky.
• Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
• Stuff into hog casings, tie off the ends and twist into 6" links.
• Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.

JALAPENO CHEDDAR DEER SAUSAGE

Steps:

• Mix all ingredients
• Stuff into natural casing.
• refrigerate for 24 hours.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C) or freeze till later.

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

JALAPENO CHEDDAR SMOKED SAUSAGE PASTA

Steps:

• 1. In a skillet, warm oil, garlic, red pepper and salt. Add peppers, onions, tomatoes, and saute. Add jalapeno cheddar smoked sausage. Cook until meat is hot. Meanwhile, prepare pasta according to directions on package. Add vegetable and sausage mixture to pasta and toss. Serve topped with bacon and parmesan cheese.

VENISON CHEDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.