Name: Cheddar Jalapeno Sausage From Scratch
Yield: 4 servings
Ingredients: 3 pounds pork butt; 1/2 pound fresh pork fat; fresh pork fat; salt pork; 1/2 cup white vinegar; 6 feet hog casings medium; 2 cups shredded cheddar cheese; 3 jalapeno chilies medium, finely minced; 5 cloves garlic finely minced; 1 tablespoon kosher salt reduce this to 1 1/2 tsp if using salt pork; 2 teaspoons black pepper; 1/2 teaspoon red pepper flakes optional, for additional heat

Servings: 4 persons

3 pounds pork butt
1/2 pound fresh pork fat
fresh pork fat
salt pork
1/2 cup white vinegar
6 feet hog casings medium
2 cups shredded cheddar cheese
3 jalapeno chilies medium, finely minced
5 cloves garlic finely minced
1 tablespoon kosher salt reduce this to 1 1/2 tsp if using salt pork
2 teaspoons black pepper
1/2 teaspoon red pepper flakes optional, for additional heat

1
Cube the pork and pork fat into 1 inch cubes and spread out on a parchment-lined baking sheet. Freeze 1 hour.
2
Fill a large bowl with 2 quarts cold tap water and add white vinegar. Add casings and let soak at least 30 minutes.
3
Grind meat and fat together through the coarse disk of your KitchenAid(R) food grinder attachment. In a large bowl, combine meat, cheese, jalapenos, garlic, salt, pepper and red pepper flakes. Mix well.
4
Attach KitchenAid(R) sausage stuffer to food grinder, load with pre-soaked casings and stuff sausages. Twist sausages into links of desired length.
5
Refrigerate links for a few hours to allow flavors to meld. Freeze any sausages that you don't plan to cook within 2 days.
6
To cook, add a little oil to a large skillet over medium heat. Cook until browned all over and internal temperature reaches 160F.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cheddar Jalapeno Sausage From Scratch

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