Homemade Texas Smoked Jalapeño-Cheddar Sausage
Servings: 12
Calories: 385kcal
Master the art of the Texas link with these from-scratch Jalapeño-Cheddar Sausages! Our signature smoke-to-grill method ensures a deep smoky flavor, a molten cheese center, and that legendary artisanal snap every pitmaster craves.
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Equipment
- sausage pricker or a sterilized needle
- smoker hooks optional
- Grill gas, charcoal, or electric
Ingredients
- 3 lbs beef brisket flat
- 2 lbs pork shoulder ie, Boston butt
- 2 tablespoon Kosher salt
- 1½ tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon Prague powder #1 pink curing salt
- ½ cup ice cold water
- 1 lb high-temp cheddar cheese cubed
- 4 jalapeños seeded and finely chopped
- natural hog casings 32-35mm, rinsed and soaked in warm water for 30 to 60 minutes
Instructions
- Cut the beef and pork into 1-inch cubes. Place the meat in a single layer on a baking sheet and put it in the freezer for 30-45 minutes.3 lbs beef brisket, 2 lbs pork shoulder
- Using a meat grinder, grind the chilled beef and pork through a coarse plate (6mm or 8m). For a finer filling, grind the meat a second time with a medium plate.
- In a large chilled bowl, combine the meat, salt, pepper, garlic powder, Prague powder, and ice-cold water. Mix vigorously for 2-3 minutes until the meat becomes "tacky" and sticks to your hand when held upside down.2 tbsp Kosher salt, 1½ tbsp black pepper, 1 tbsp garlic powder, 1 tsp Prague powder #1, ½ cup ice cold water
- Gently fold in the high-temp cheese and jalapeños until evenly distributed throughout the meat mixture.1 lb high-temp cheddar cheese, 4 jalapeños
- Slide the soaked natural casing onto the stuffing horn of your sausage stuffer. Stuff the meat into the casings. Tie the end of the casing. After all of the sausage has been stuffed into the casings, twist the sausage into 4-inch links (alternating the direction of twisting with every twist). Prick any visible air bubbles with a sterilized needle or with a sausage "pricker."natural hog casings
- Preheat your smoker to 225°F using hickory, pecan, or post oak wood. Hang or lay the sausage in the smoker. Smoke until the internal temperature reaches 150°F to 155°F.
- Immediately remove the sausages from the smoker and plunge them into an ice water bath for 2 to 3 minutes. They are now ready to be stored in the refrigerator or freezer. Grill the links over medium heat until dark-red and lightly charred, if desired.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- The Meat Ratio: Aim for a 70/30 lean-to-fat ratio for the juiciest results. While the Brisket Point is the gold standard due to its high fat content, you can use a Brisket Flat as long as it’s paired with a very well-marbled pork shoulder to maintain that essential moisture.
- High-Melt Cheese: This is a professional secret! High-melt cheddar is specifically designed to stay in molten cubes rather than liquefying and running out of the casing during the cooking process.
- Curing Salt: Prague Powder #1 is essential for food safety during the "low and slow" smoking process and gives the meat its traditional pink hue. Do not substitute with Pink Himalayan salt.
- Maxium Flavor: For the ultimate texture, don't just smoke them! Finishing the links on a hot grill for a few minutes provides that iconic char and tightens the casing for a perfect "snap."
- The Ice Bath: Immediately plunging the links into ice water after smoking is the key to preventing the casings from shriveling and locking in the juices.
- Smoker Ease: Using an electric smoker like the SmokinTex makes maintaining the perfect temperature effortless. Use code LOON10 for 10% off your order at SmokinTex.com!
- Make Ahead: These sausages can be made, smoked, and grilled up to 3 days in advance. Store them in an airtight container in the fridge until you're ready to serve or use them in your favorite recipes.
Nutrition
Calories: 385kcal | Carbohydrates: 1g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 842mg | Potassium: 655mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 3mg