Cheddar Jalapeno Sausage From Scratch

1. 1

   Cube the pork and pork fat into 1 inch cubes and spread out on a parchment-lined baking sheet. Freeze 1 hour.

2. 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. 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. 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. 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. 6

   To cook, add a little oil to a large skillet over medium heat. Cook until browned all over and internal temperature reaches 160F.

* Per serving · 4 servings · Values may vary.