Jalapeno - Cheese Sausage

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Peter
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Jalapeno - Cheese Sausage

Post by Peter » Wed May 27, 2009 1:15 pm

I got a call a week or so ago from Tom, my butcher. He had a customer ask him for Jalapeno - Cheese sausage and he didn't have a recipe. I scratched through my notes and came up with this one I had ferreted away a while back meaning to try one day.
Tom made a test batch and gave me a couple of pounds to try, too. The customer came back and ordered 30 pounds! I have a standing order for 5 pounds every time he makes a batch. It is one of the best fresh sausages I have ever had and one day I will do the smoked version, too. If the BIL gets a moose this year, I will be using this recipe, for sure.



Here it is just as I filed it away. It was taken from the Klose forum.

Posted by Michael in PA on July 23, 2007 at 07:43:41:
In Reply to: Re: Big Dave's Cheesey Jap Sausage posted by obq on July 21, 2007 at 09:07:55:
Wheelsterer posted this once upon a time:
>Big Dave said all this
Alrighty Uncle here ya go. We like this one a lot.

Smoked Link Sausage

Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork
butts)
Mix all spices in ice water until dissolved. Pour spice mixture over meat
and mix until well blended. Stuff into casings. After stuffing, let casings
hang until dry to touch.
Once casings are dry, place in smoker. Cook at 130 degrees for one hour with
minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn
the desired mahogany color. After color is attained, reduce smoke, increase
cooker temp to 180 degrees and smoke until sausage reaches internal temp of
152 degrees. Takes 3.5 to 5 hours.
To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp
chedder coursley shreeded per lb of meat.
Note: If bacon trimmings are not used it will be necessary to add more salt
to compensate. Bacon bits/trimmings can usually be found at most of the
grocery stores. And, marjoram can be used instead of the parsley but I fing
the parsley gives a more subtle flavor profile as it is not as pungent as
marjoram. Use whichever one you prefer. And we prefer to double gring the
meat giving it a finer texture instead of adding any additional binders.
Hope ya like it!
BigDave

Michael bound to have it. I got on the other compooter. The mean grandchillins is making me play on the lap top today. Now I tell you about the meat ration. Use 2 butts...5 lb chub of 80/20 beef chuck and 3 lb box of bacon ends and pieces. Make you hit near right on the nose at 20 lbs or a lb or two either way. Butt size is very impotent. I like the big ones:)
bigwheel




The only changes made were to substitute canned chipotles in adobo for half the jalapenos, use beef instead of venison and eliminate the Prague powder (these were fresh; not smoked). The brown sugar was also dropped, after all, we are not Americans, we don't add sugar to everything. The jalapenos were run through the grinder first followed by the bacon, then the beef and pork. The cheese was added at the mixing stage. The bacon was a Mennonite product from St. Jacobs, naturally smoked.
Peter
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The older I get; the better I was.

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DigDug
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Re: Jalapeno - Cheese Sausage

Post by DigDug » Thu May 28, 2009 11:01 am

I believe the cheese sausage was utilizing pepper jack cheese. A product found in every dairy case in the USA. My wife just got hold of some while we were traveling in the US and now she's hooked on it. After looking around for it she found a few places in the GTA that carried it in limited quantities. You might try a local health food store and if they don't carry it they will know who does.

Hope this helps.
Doug
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dogthebear
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Re: Jalapeno - Cheese Sausage

Post by dogthebear » Thu May 28, 2009 11:36 am

You want to talk about some absolutely amazing cheeses.

Black River Cheese http://www.blackrivercheese.com/

Check out the varieties of the specialty mozzorella............
Pepper Jack/ Jalapeno/ etc

You can find it in grocery stores everywhere in the Picton/ Belleville area.
We always buy it in the summer when we are at our trailer.....

Although ,, they do ship anywhere.

Mike Doc

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Peter
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Re: Jalapeno - Cheese Sausage

Post by Peter » Thu May 28, 2009 12:43 pm

DigDug wrote:I believe the cheese sausage was utilizing pepper jack cheese. A product found in every dairy case in the USA. My wife just got hold of some while we were traveling in the US and now she's hooked on it. After looking around for it she found a few places in the GTA that carried it in limited quantities. You might try a local health food store and if they don't carry it they will know who does.

Hope this helps.
Sorry, I'm not a big fan of pepper jack cheese. Its sharpness comes from the pepper, not the cheese. May as well use Kraft singles IMHO.
We have a local cheese manufacturer (Thornloe Cheese) that has an amazing extra old cheddar that works just fine. I don't think I would recommend changing that part of the recipe.
Peter
Now OFFICIALLY retired

The older I get; the better I was.

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