Jalapeño & Cheddar Sausage

One of our favourite sausage fillings – finely diced chunks of jalapeño chillies and extra mature cheddar.

We’ve gone with 85% beef and 15% pork in this recipe.  You can mix up the balance of pork and beef as you wish. The meaty texture and flavour provided by the chuck beef is perfect for hot smoking.

You’ll need a 20-25% fat ratio for most sausages (try for at least 25%).  This will ensure you get a great flavour and nice consistency once cooked. Beef chuck and pork shoulder, are ideal for making sausages as they have a good balance of meat and fat.


  • 2.2kg ground chuck beef
  • 400g ground pork shoulder
  • 450g cheddar
  • 10 medium sized jalapeños
  • 1 glass red wine
  • 2 tablespoons ground black pepper
  • 3 tablespoons rock salt
  • 2 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 2 tablespoons mustard seed
  • 1 tablespoon garlic powder
  • 1 teaspoon coriander
  • 1 teaspoon dried thyme
  • Medium hog casings


Soak the hog casings in lukewarm water for at least 30 minutes.

Finely chop and dice the jalapeños.

Grate half the cheese, and dice up the rest into very small cubes

Combine all of the ingredients. Chill in the refrigerator for an hour. Keeping the meat cold ensures that it doesn’t get warm and greasy when passed through the meat grinder.

Saute a small portion of the sausage, taste, and add seasonings if required. Check for saltiness, adjust the cayenne content if you like it hot and spicy.

Stuff the sausage into casings using your sausage maker, and twist into 6 inch links (good size for hot dog rolls). Refrigerate overnight.


Bring your BBQ smoker up to 250°F/121°C. Add a couple of chunks of wood – oak or hickory go well with the beef.  Place them on the grate, or possibly hang them from the top of your smoker if you have any hooks.  You are aiming for an internal temperature of 160°F/71°C. Once they are cooked let them rest for ten minutes.

Sausages are great on the BBQ, but if you don’t have a smoker at home, fry gently in a little  oil for 25 minutes or so.

Don’t prick your sausages! If you do this you’ll lose lots of flavour that the fat provides!


If you want to re-heat the sausages to eat later, try placing them in ice cold water as soon as you remove them from the smoker.  This will ensure the skins dont frazzle up and dry out.

These are perfect served in a hot dog roll with a touch of mustard…



4 thoughts on “Jalapeño & Cheddar Sausage

  1. Wow! They look incredible. I just started making my own sausage here about a year and a half ago and now I hardly ever buy pre-made sausages. I did a pineapple, jalapeno and bourbon with just pork. They were around 35% fat and soooo juicy. Nice work, now I need to make some sausage! 🙂

    Liked by 1 person

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