I spent weeks researching different recipes, tweaking spice blends, and experimenting with various cooking methods. Finally, after countless trials and a few more hockey pucks, I nailed it! Now, my homemade jalapeño and pepper jack summer sausage is a total crowd-pleaser. Everyone always asks for the recipe, and I’m always happy to share.
What I love most about this jalapeño and pepper jack summer sausage recipe is that it’s surprisingly simple to make. Don’t get me wrong, it takes some time, but the hands-on part is actually quite easy. And, you know, as a busy mom, I’m all about recipes that deliver big flavor with minimal effort. Plus, it’s a fantastic make-ahead snack or appetizer. I usually make a batch on the weekend, and we snack on it all week long.
I’ve also learned a few tricks along the way that I’m excited to share with you. One of the biggest mistakes I made early on was not controlling the temperature properly. I was so impatient to get it done that I cranked up the heat, which resulted in that dreaded rubbery texture. Now, I’m much more patient and use a reliable thermometer to ensure the jalapeño and pepper jack summer sausage cooks evenly and stays nice and juicy.
So, if you’re looking for a fun and delicious project to tackle in the kitchen, I highly recommend giving this jalapeño and pepper jack summer sausage recipe a try. Trust me, once you taste that smoky, spicy goodness, you’ll never go back to store-bought again! Come on, let’s get started!
Ingredients for Jalapeño and Pepper Jack Summer Sausage
Here’s what you’ll need to make your own mouthwatering jalapeño and pepper jack summer sausage:
- 5 lbs Ground Meat (I prefer a mix of 3 lbs ground beef (80/20) and 2 lbs ground pork): The beef gives it that classic summer sausage flavor, while the pork adds moisture and richness. For my jalapeño and pepper jack summer sausage recipe, I find this mix to be perfect.
- 2 cups Cold Water: This helps to bind the ingredients together and keeps the sausage moist.
- 4 tbsp Curing Salt (Prague Powder #1): This is crucial for preserving the sausage and preventing botulism. Don’t skip it! I always use Prague Powder #1 for my jalapeño and pepper jack summer sausage. Curing salt is essential not only for preservation but also for achieving the characteristic color and texture of summer sausage. It inhibits the growth of harmful bacteria and contributes to the unique flavor profile. Remember, using the correct amount of curing salt is critical for food safety.
- 4 tbsp Ground Mustard: Adds a tangy flavor that complements the other spices.
- 4 tbsp Black Pepper: For that classic peppery bite. Freshly ground is best!
- 2 tbsp Garlic Powder: Because everything is better with garlic!
- 2 tbsp Onion Powder: Adds a subtle sweetness and savory depth.
- 1 tbsp Paprika: For color and a touch of smoky flavor.
- 1 tbsp Liquid Smoke: This is optional, but it really enhances the smoky flavor, especially if you’re not actually smoking the sausage.
- 2 cups Diced Jalapeños (about 6-8 jalapeños, depending on size): Seeded or unseeded, depending on your spice preference. I like to leave some seeds in for an extra kick when making my jalapeño and pepper jack summer sausage.
- 2 cups Diced Pepper Jack Cheese: Adds that creamy, spicy goodness that we all love.
- Summer Sausage Casings: These are available online or at most butcher shops.
When making jalapeño and pepper jack summer sausage, I always try to source my meat from a local butcher shop. The quality is usually better, and I like supporting local businesses. You can usually find curing salt and sausage casings there too!
Here’s a jalapeño and pepper jack summer sausage trick I learned from my mom: soak the casings in warm water for at least 30 minutes before using them. This makes them more pliable and easier to work with. Properly hydrated casings are less likely to tear or break during the stuffing process, ensuring a smoother and more consistent sausage.
To save time, I sometimes buy pre-diced jalapeños and pepper jack cheese. It’s a bit more expensive, but it’s a lifesaver on busy weeknights when I’m trying to whip up a batch of jalapeño and pepper jack summer sausage.
As for storage, curing salt should always be kept in a tightly sealed container in a cool, dark place. It’s important to keep it away from children and pets, as it can be harmful if ingested. I keep mine in a labeled container on a high shelf in my pantry.
How to Make Jalapeño and Pepper Jack Summer Sausage – Step-by-Step
Alright, let’s get down to business and make some delicious jalapeño and pepper jack summer sausage! Don’t worry, I’ll walk you through every step of the way. Follow these steps, and you’ll be enjoying homemade summer sausage in no time. Each step is crucial for achieving the perfect flavor and texture.
- Prepare the Meat Mixture: In a large bowl, combine the ground beef and ground pork. Add the cold water, curing salt, ground mustard, black pepper, garlic powder, onion powder, and paprika. If you’re using liquid smoke, add it now as well. Mix everything together thoroughly with your hands until all the ingredients are evenly distributed. This is a really important step to make sure the cure is evenly distributed.
- Incorporate the Jalapeños and Pepper Jack Cheese: Gently fold in the diced jalapeños and pepper jack cheese. Be careful not to overmix, as this can cause the cheese to melt and become greasy during cooking. When making jalapeño and pepper jack summer sausage I always like to make sure I mix it well.
- Stuff the Casings: This can be a little tricky, but don’t worry, you’ll get the hang of it. Attach the sausage casing to the stuffing attachment of your meat grinder or sausage stuffer. Slowly feed the meat mixture into the casing, being careful not to overstuff it. You want the sausage to be firm but not bursting. If you don’t have a meat grinder or sausage stuffer, you can use a large pastry bag with a wide tip. I learned the hard way with jalapeño and pepper jack summer sausage that it is key to not overstuff your casings!
- Tie Off the Ends: Once the casings are stuffed, twist and tie off the ends with butcher’s twine. You can make one long sausage or several smaller ones, depending on your preference. I usually make smaller ones because they fit better in my smoker. Tying the ends securely prevents the meat from spilling out during cooking and helps maintain the sausage’s shape.
- Refrigerate: Place the stuffed sausages in the refrigerator for at least 24 hours. This allows the curing salt to work its magic and helps the flavors meld together. I find that this step is important for jalapeño and pepper jack summer sausage. This step, known as curing, is vital for both flavor development and food safety.
- Smoke or Bake: Preheat your smoker to 175°F (80°C). If you don’t have a smoker, you can use your oven. Preheat your oven to 200°F (93°C). Place the sausages on a rack in the smoker or oven.
- Cook to Temperature: Smoke or bake the sausages until they reach an internal temperature of 160°F (71°C). This usually takes about 4-6 hours, depending on the size of the sausages and the efficiency of your smoker or oven. I learned that in my kitchen, jalapeño and pepper jack summer sausage usually takes around 5 hours. Be sure to use a meat thermometer to ensure accurate temperature readings.
- Ice Bath: Once the sausages reach 160°F (71°C), immediately transfer them to an ice bath. This stops the cooking process and prevents the sausages from drying out. Let them sit in the ice bath for about 30 minutes. The rapid cooling helps to set the sausage and prevents the cheese from becoming too oily.
- Dry and Refrigerate: Remove the sausages from the ice bath and pat them dry with paper towels. Place them in the refrigerator for at least 2 hours before slicing and serving. The jalapeño and pepper jack summer sausage should smell like smoky deliciousness.
While the jalapeño and pepper jack summer sausage is cooking, I usually catch up on some reading or do some gardening. It’s a great opportunity to relax and unwind while something delicious is cooking! Don’t worry if your jalapeño and pepper jack summer sausage looks a little wrinkled after the ice bath. That’s perfectly normal!
Serving Suggestions
Okay, now for the best part – serving up this delicious jalapeño and pepper jack summer sausage! My family loves our jalapeño and pepper jack summer sausage when I slice it up and put it on a platter with some crackers, cheese, and pickles. It’s the perfect snack for game night or movie night.
This jalapeño and pepper jack summer sausage is perfect for parties, picnics, or even just a quick and easy lunch. I also love taking it on camping trips. It’s a great source of protein and energy, and it doesn’t require any refrigeration.
My go-to side dishes that pair with jalapeño and pepper jack summer sausage are potato salad, coleslaw, and baked beans. The cool, creamy sides help to balance out the spicy, smoky flavor of the sausage. Consider adding a variety of mustards, such as Dijon or stone-ground, to complement the sausage’s flavors. A crisp, dry white wine or a light-bodied beer also pairs well with the rich and spicy flavors of the sausage.
For presentation, I like to slice the jalapeño and pepper jack summer sausage on a slight angle and arrange the slices on a platter with some sprigs of fresh herbs, like parsley or rosemary. It just makes it look a little more fancy!
If you have extra jalapeño and pepper jack summer sausage, you can dice it up and add it to omelets, frittatas, or even mac and cheese. It adds a delicious kick to any dish! I bet you’d love to try my sausage maple waffle bake.
I’ve also tried a few seasonal jalapeño and pepper jack summer sausage variations. In the fall, I like to add a little bit of maple syrup to the meat mixture for a touch of sweetness. In the winter, I add some dried cranberries and walnuts for a festive twist. Feel free to experiment with different flavor combinations to create your own signature summer sausage.
My friends always ask for this jalapeño and pepper jack summer sausage recipe when I bring it to potlucks. They can’t believe that it’s homemade!
FAQs About Jalapeño and Pepper Jack Summer Sausage
Alright, let’s tackle some frequently asked questions about making jalapeño and pepper jack summer sausage. These are the questions I get asked all the time, so I thought I’d address them here.
1. Can I use a different type of meat?
Absolutely! While I prefer a mix of beef and pork for my jalapeño and pepper jack summer sausage, you can definitely experiment with other types of meat. Venison, turkey, or even ground chicken would work well. Just keep in mind that the flavor and texture will vary depending on the meat you use.
2. Can I make this without a smoker?
Yes, you can! As I mentioned earlier, you can bake the sausages in your oven. The flavor won’t be quite as smoky, but it will still be delicious. I always use liquid smoke to add that smoky flavor when I bake my jalapeño and pepper jack summer sausage.
3. How long does jalapeño and pepper jack summer sausage last?
Properly stored, homemade jalapeño and pepper jack summer sausage can last for up to 2-3 weeks in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
4. Can I freeze jalapeño and pepper jack summer sausage?
Yes, you can freeze it! Wrap the jalapeño and pepper jack summer sausage tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
5. What if my jalapeño and pepper jack summer sausage is too dry?
If your jalapeño and pepper jack summer sausage turns out too dry, it could be due to a few things. You may have overcooked it, or you may not have used enough fat in the meat mixture. Next time, try adding a little bit more ground pork or even some bacon to the mix. Also, be sure to monitor the internal temperature closely and remove the sausages from the smoker or oven as soon as they reach 160°F (71°C).
6. What if my jalapeño and pepper jack summer sausage is too spicy?
If you’re worried about the jalapeño and pepper jack summer sausage being too spicy, you can remove the seeds and membranes from the jalapeños before dicing them. You can also use a milder type of cheese, such as Monterey Jack, instead of pepper jack.
7. Can I add other ingredients to my jalapeño and pepper jack summer sausage?
Absolutely! That’s the beauty of making your own jalapeño and pepper jack summer sausage – you can customize it to your liking! Some other ingredients you might want to try adding include dried cranberries, walnuts, cheddar cheese, or even some chopped bacon.
You know what I do when my jalapeño and pepper jack summer sausage does not come out the way I want it to? I chalk it up to experience and try again next time! Don’t be afraid to experiment and have fun with it.
My Final Thoughts
This jalapeño and pepper jack summer sausage recipe holds a special place in my heart because it’s something that I created and perfected myself. It’s a dish that my family and friends always rave about, and it makes me feel so proud to share it with them. I mean, this recipe is just perfect!
My Pro Tips for Jalapeño and Pepper Jack Summer Sausage:
- Always use a meat thermometer to ensure accurate temperature readings. This is the key to preventing overcooking and ensuring that the sausages are safe to eat. A reliable meat thermometer is your best friend in the kitchen.
- Don’t be afraid to experiment with different spices and ingredients. That’s how you’ll create a jalapeño and pepper jack summer sausage that’s truly your own! Consider adding smoked paprika for an extra layer of smoky flavor, or try different types of peppers for varying levels of heat.
- Be patient! Making jalapeño and pepper jack summer sausage takes time, but it’s well worth the effort. The curing and smoking processes require time and attention, but the end result is a delicious and satisfying homemade treat.
Here are a few jalapeño and pepper jack summer sausage variations I’ve tried with my family:
- Cheddar and Bacon Jalapeño Summer Sausage: Add 1 cup of diced cheddar cheese and 1 cup of cooked, crumbled bacon to the meat mixture.
- Cranberry Walnut Jalapeño Summer Sausage: Add 1 cup of dried cranberries and 1 cup of chopped walnuts to the meat mixture.
- Spicy Italian Jalapeño Summer Sausage: Add 1 tablespoon of Italian seasoning and 1/2 teaspoon of red pepper flakes to the meat mixture.
My oldest loves the cheddar and bacon version, while my youngest prefers the classic jalapeño and pepper jack summer sausage recipe. You might love my Peppermint cheesecake mousse pie, find the recipe here: Peppermint cheesecake mousse pie.
I really hope you give this jalapeño and pepper jack summer sausage recipe a try. It’s a fun and rewarding project that will impress your family and friends. And who knows, maybe you’ll even create your own signature jalapeño and pepper jack summer sausage variation! Just remember to be patient, have fun, and don’t be afraid to experiment. Happy cooking!
Jalapeño and Pepper Jack Summer Sausage
Spice up your next gathering with this flavorful jalapeño and pepper jack summer sausage. It’s perfect sliced and served with crackers, cheese, and your favorite beverages for an easy and crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baked
- Cuisine: American
Ingredients
- 1 (16 ounce) summer sausage
- 4 ounces pepper jack cheese, cut into small cubes
- 2 jalapeño peppers, seeded and finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Optional: Crackers, cheese, and your favorite beverages for serving
Instructions
- Preheat your oven to 325°F (163°C).
- In a large bowl, combine the summer sausage, pepper jack cheese, jalapeño peppers, Worcestershire sauce, garlic powder, and black pepper.
- Mix well with your hands until all ingredients are evenly distributed throughout the summer sausage.
- Form the mixture into a loaf shape on a baking sheet lined with parchment paper.
- Bake for 45-50 minutes, or until the sausage is cooked through and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before slicing and serving.
- Optional: Serve with crackers, cheese, and your favorite beverages.
Notes
For a milder flavor, remove the seeds and membranes from the jalapeño peppers. You can also add other types of cheese, such as cheddar or Monterey Jack.