Introduction
Jalapeño and Pepper Jack Summer Sausage is a deliciously spicy and cheesy twist on traditional summer sausage. Packed with the heat of fresh jalapeños and the creamy texture of Pepper Jack cheese, this homemade sausage delivers bold, mouthwatering flavors that make it an ideal snack, addition to a charcuterie board, or even a main dish. Whether you’re hosting a summer BBQ or looking to make a batch of savory sausage for later, this recipe is sure to please with its rich blend of seasonings and tender texture.
Ingredients
Main Ingredients
- 2 lbs ground beef: The hearty base for the sausage, offering a rich and satisfying texture.
- 1 lb ground pork: Adds moisture and a mild sweetness to balance the spice of the jalapeños.
- 1 cup shredded Pepper Jack cheese: Brings a creamy, spicy element that pairs perfectly with the other ingredients.
- 2 jalapeños, seeded and finely chopped: Fresh jalapeños give the sausage its signature kick.
Seasonings and Binding Ingredients
- 2 tsp garlic powder: Adds depth and savory notes to the sausage.
- 1 tsp onion powder: Provides a mild sweetness that balances the heat of the spices.
- 1 tsp paprika: Lends a smoky flavor, elevating the overall taste.
- 1/2 tsp cayenne pepper: For an extra touch of heat, perfect for spice lovers.
- 1/2 tsp ground black pepper: Complements the other seasonings with a subtle earthiness.
- 1/2 tsp salt: Enhances the flavors of the meat and spices.
- 1/4 cup ice water: Keeps the sausage moist and helps bind the ingredients.
- 1 tsp cure salt: Essential for preserving the sausage and giving it that classic summer sausage texture.
Instructions
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine the ground beef and ground pork. These two meats work together to create the ideal texture, with the pork adding moisture to the lean beef. Next, add in the shredded Pepper Jack cheese, chopped jalapeños, and seasonings: garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt. Mix the ingredients thoroughly, ensuring that everything is evenly distributed for consistent flavor in every bite.
Step 2: Add Ice Water and Cure Salt
Pour in the ice water and cure salt. The ice water helps keep the mixture moist and easy to work with, while the cure salt acts as a preservative, preventing bacteria growth and giving the sausage a long shelf life. Stir well to make sure the cure salt is fully incorporated. This step is critical for the curing process, so take your time to ensure it’s mixed evenly.
Step 3: Marinate the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or for the best results, marinate overnight. The longer the mixture sits, the more the flavors meld together. This marination period allows the spices and cure salt to fully penetrate the meat, creating a more flavorful and robust sausage.
Cooking the Sausage
Step 1: Preheat and Shape
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking. After the mixture has marinated, remove it from the refrigerator and shape it into a log. You can either form one large log or divide the mixture into smaller logs, depending on your preference. The log shape is classic for summer sausage and makes it easy to slice for serving.
Step 2: Baking the Sausage
Place the log(s) on the prepared baking sheet and bake in the preheated oven for 1.5 to 2 hours, or until the internal temperature of the sausage reaches 160°F (71°C). It’s important to use a meat thermometer to ensure the sausage is fully cooked. The slow baking process allows the sausage to develop a deep, rich flavor while maintaining its juiciness.
Step 3: Cool and Slice
Once the sausage reaches the desired internal temperature, remove it from the oven and allow it to cool completely. This cooling period is crucial for the sausage to firm up, making it easier to slice. After cooling, slice the sausage into rounds and serve. You’ll notice the vibrant cheese and jalapeño bits in each slice, providing a delightful visual and flavor contrast.
Serving and Storage
Serving Suggestions
Jalapeño and Pepper Jack Summer Sausage is incredibly versatile. Enjoy it sliced on its own as a snack, or pair it with crackers, cheese, and pickles for a delicious addition to a charcuterie board. It’s also great in sandwiches or as a protein-packed addition to salads. The combination of spicy jalapeños and creamy cheese makes it a crowd-pleaser at any gathering or picnic.
Storage Tips
To store, wrap the sausage tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to a week. For long-term storage, the sausage can be frozen. Wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to eat it, simply thaw it in the refrigerator overnight before slicing.
Freezing Option
If you want to make a large batch, this summer sausage freezes well for up to 2 months. Be sure to label the sausage with the date before freezing. Once thawed, it will taste just as flavorful as the day it was made.
Variations
Smoked Summer Sausage
For a deeper, more authentic summer sausage flavor, consider smoking the sausage instead of baking it. Using a smoker, cook the sausage at 180°F (82°C) for 4-5 hours until it reaches the internal temperature of 160°F (71°C). Smoking imparts a rich, smoky taste that perfectly complements the spice of the jalapeños and Pepper Jack cheese.
Turkey Jalapeño Sausage
If you’re looking for a lighter version, substitute ground turkey for the ground beef and pork. Ground turkey has a milder flavor but still pairs beautifully with the jalapeños and cheese. This variation is great if you’re looking for a healthier alternative without sacrificing flavor.
Cheddar and Jalapeño Sausage
If you prefer a milder cheese, swap out the Pepper Jack for cheddar. Cheddar brings a creamy, mellow flavor that complements the spiciness of the jalapeños, creating a more subtle but equally delicious sausage.
FAQ
Why is cure salt necessary in summer sausage?
Cure salt is an essential part of making summer sausage. It prevents the growth of harmful bacteria and ensures that the sausage has the proper texture and flavor. Cure salt also gives the sausage a longer shelf life, making it safe to store and eat over time.
Can I make this recipe without cure salt?
Yes, you can make this sausage without cure salt, but it will need to be consumed within a few days and stored in the refrigerator. Without cure salt, the sausage won’t have the same preservation properties or texture.
Can I cook this sausage on a grill?
Yes, you can cook this sausage on a grill using indirect heat. Set your grill to medium heat (about 325°F), place the sausage on the cooler side of the grill, and cook for 1.5 to 2 hours until the internal temperature reaches 160°F. Be sure to rotate the sausage occasionally to ensure even cooking.
Conclusion
Jalapeño and Pepper Jack Summer Sausage is a flavorful, spicy, and satisfying twist on traditional summer sausage. Whether you bake or smoke it, the combination of fresh jalapeños and creamy Pepper Jack cheese delivers an unforgettable taste experience. Perfect for snacking, entertaining, or meal prep, this sausage will become a favorite in your recipe collection. Tailor the flavors to your liking by experimenting with different cheeses or meats, and enjoy the bold, savory goodness of this homemade sausage.
Print
Jalapeño and Pepper Jack Summer Sausage
- Total Time: 2 hours 20 minutes
Description
Ingredients
2 lbs ground beef
1 lb ground pork
1 cup shredded Pepper Jack cheese
2 jalapeños, seeded and finely chopped
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt
1/4 cup ice water
1 tsp cure salt
Instructions
- In a large mixing bowl, combine the ground beef and ground pork.
- Add in the shredded Pepper Jack cheese, chopped jalapeños, garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt.
- Mix well until all the ingredients are evenly distributed.
- Pour in the ice water and cure salt, mix again until all ingredients are fully incorporated.
- Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours.
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Shape the meat mixture into a log and place it on the prepared baking sheet.
- Bake the summer sausage for 1.5 to 2 hours until the internal temperature reaches 160°F (71°C).
- Remove from the oven and let it cool before slicing.
- Enjoy your Jalapeño and Pepper Jack Summer Sausage on its own or with your favorite crackers and cheese.
- Prep Time: 20 minutes
- Cook Time: 2 hours