Print

Jalapeño & Pepper Jack Summer Sausage Recipe

Jalapeño & Pepper Jack Summer Sausage Recipe
Print Recipe

★★★★★

4.7 from 9 reviews

A savory, zesty homemade summer sausage studded with spicy jalapeños and creamy pepper jack cheese—perfect for snacking, charcuterie boards, or outdoor summer picnics.

Ingredients

Scale

For the Meat Mixture:

  • 2 lb (900 g) ground pork (80% lean)
  • 1 cup diced pepper jack cheese
  • 2 jalapeños, seeded and finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • ½ tsp ground mustard
  • ¼ tsp crushed red pepper flakes

For Mixing:

  • ½ cup ice water
  • Natural sausage casings (optional) or use plastic wrap

Instructions

  1. In a large mixing bowl, combine ground pork with garlic powder, onion powder, salt, pepper, paprika, mustard, and red pepper flakes. Mix gently but thoroughly. Add chopped jalapeños and pepper jack cheese; fold in until evenly distributed.
  2. Gradually pour ice water to help bind the mixture.
  3. If using casings, stuff the mixture into natural casings, twisting into 8–10″ links. If not, shape into logs, tightly wrap in plastic, twisting ends.
  4. Refrigerate the logs for at least 2 hours (or overnight) to let flavors meld.
  5. Oven: Preheat to 275 °F (135 °C). Place on a rack over a baking sheet, bake ~2 hours until internal temp reaches 160 °F (71 °C).
  6. Grill/Smoker: Smoke at ~225 °F (110 °C) for 2–3 hours until 160 °F internal.
  7. Once fully cooked, let sausage rest 10 minutes, then refrigerate before slicing. Enjoy chilled or at room temperature.

Nutrition

Keywords: #summersausage #pepperjacksausage #jalapenospice #charcuteriesnack #homemadesausage #picnicfood #grillandsmoke #spicysnack #cheesylinks #savorysummer #snackboard #meatlovers #handcrafted #cookoutready #meallocavore #smokedsausage #biteperfect #artisanmeats #easyhomemade #sausageparty

Find it online: https://swivily.com/jalapeno-and-pepper-jack-summer-sausage-recipe/