I still remember summer picnics with my dad, where he’d bring his homemade sausage, and everyone would gather around to taste it. This Jalapeño and Pepper Jack Summer Sausage brings back those delicious memories, adding a fantastic spicy twist to any gathering! Imagine a perfectly seasoned, savory sausage with pockets of melty pepper jack cheese and a zesty kick from fresh jalapeños. It’s a true labor of love that’s simpler to make than you might think, and the result is a flavorful, crowd-pleasing addition to any charcuterie board or sandwich.
Why I Love This Recipe
This recipe is a celebration of flavor and tradition. What I love most about this Summer Sausage is the incredible depth it achieves, combining the richness of ground pork and beef with a vibrant spice blend. The addition of pepper jack cheese and fresh jalapeños elevates it to new heights, offering a perfect balance of savory, spicy, and creamy notes in every bite. It truly brings that nostalgic, homemade taste, but with an exciting, modern twist. It’s also incredibly satisfying to craft your own sausage, knowing exactly what goes into it, and the process is surprisingly straightforward, culminating in a product that’s miles better than anything store-bought.
Ingredients
Here’s what you’ll need to craft your own delicious Jalapeño and Pepper Jack Summer Sausage:
- 2 lbs ground pork
- 1 lb ground beef
- 1 cup shredded pepper jack cheese
- 2 jalapeños (seeded and diced)
- ¼ cup cold water
- 2 tbsp curing salt (Prague Powder #1 or Pink Curing Salt)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp liquid smoke
Swaps and Notes
- Ground Meats: The combination of ground pork and beef provides the ideal fat content and flavor. You can adjust the ratio to your preference, but ensure there’s enough fat for moisture and flavor.
- Pepper Jack Cheese: Shred your own cheese from a block for the best melt and flavor. Other melty, spicy cheeses like Monterey Jack with a pinch of red pepper flakes can work as a substitute.
- Jalapeños: Adjust the amount of jalapeños to your preferred heat level. For less heat, remove all seeds and white pith. For more heat, you can leave some seeds in, or add an extra jalapeño.
- Curing Salt (Prague Powder #1 / Pink Curing Salt): This is essential for safety and for achieving the characteristic color and flavor of summer sausage. Do NOT substitute with regular salt or large amounts of pink Himalayan salt. It must be a curing salt specifically designed for sausage making. Follow package directions carefully.
- Liquid Smoke: This adds a wonderful smoky flavor without needing a smoker. Adjust the amount to your desired smokiness.
- Spices: Feel free to adjust garlic powder, onion powder, black pepper, and cayenne to your taste.
Directions
Let’s get this flavorful Jalapeño and Pepper Jack Summer Sausage made!
- Mix Ingredients Thoroughly: In a very large mixing bowl, combine the ground pork, ground beef, shredded pepper jack cheese, diced jalapeños, cold water, curing salt, garlic powder, onion powder, ground black pepper, cayenne pepper, and liquid smoke. This is the stage where thorough mixing is crucial! Use your hands to mix everything together for at least 5-7 minutes, ensuring all the spices, cheese, and jalapeños are evenly distributed throughout the meat mixture. This also helps develop the protein bind, which is important for sausage texture.
- Refrigerate to Meld Flavors: Once thoroughly mixed, cover the bowl tightly with plastic wrap. Refrigerate the mixture for a minimum of 24 hours. This essential resting time allows the flavors to meld and deepen, and the curing salt to work its magic, giving the sausage its characteristic texture and color.
- Preheat Oven: After the refrigeration period, preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup.
- Shape Logs: Divide the sausage mixture into equal portions (e.g., 2 or 3 portions, depending on desired log size). On the parchment-lined baking sheet, form each portion into a tight log, approximately 1.5 to 2 inches in diameter. Roll them firmly to eliminate any air pockets.
- Bake: Place the shaped sausage logs on the prepared baking sheet. Transfer to the preheated oven and bake for 1.5 to 2 hours. The cooking time will vary depending on the thickness of your logs. Bake until an internal temperature of 160°F (71°C) is reached when a meat thermometer is inserted into the center of the thickest part of the log.
- Cool and Serve: Once the summer sausage logs reach the target internal temperature, remove them from the oven. Let them cool completely on the baking sheet at room temperature, then transfer them to the refrigerator to chill thoroughly. Once cold, slice into thin rounds and serve!
Tips for Success
- Accurate Curing Salt Measurement: Curing salt is potent. Measure it precisely to ensure both safety and proper flavor. Do not use more than recommended.
- Thorough Mixing: Mixing the meat mixture thoroughly (for at least 5-7 minutes) is vital. It helps emulsify the fat and distribute the curing salt and seasonings evenly, which contributes to the sausage’s texture.
- Chill Time: The 24-hour refrigeration period is crucial for flavor development and the curing process. Don’t skip it!
- Monitor Internal Temperature: Always use a meat thermometer to ensure the sausage is cooked to a safe internal temperature of 160°F (71°C).
- Cool Completely Before Slicing: Allowing the sausage to cool and chill completely makes it much easier to slice neatly and firms up its texture.
Serving Suggestions and Pairings
Jalapeño and Pepper Jack Summer Sausage is incredibly versatile and makes a fantastic addition to various meals and gatherings:
- Charcuterie Board: Serve thinly sliced alongside crackers, various cheeses (like cheddar, gouda, or smoked provolone), pickles, olives, and mustards.
- Sandwiches: Layer slices in sandwiches or subs with your favorite condiments.
- Snack: Enjoy on its own or with some cheese and crackers for a quick, flavorful bite.
- Breakfast: A great addition to a hearty breakfast platter alongside eggs and toast.
- For other savory, meaty dishes that are perfect for gatherings or hearty meals, consider our Baked Kosher Salami or a comforting bowl of Cajun Chicken Sausage Gumbo.
Storage and Leftover Tips
Homemade summer sausage stores remarkably well, making it excellent for meal prep or enjoying over time.
- Refrigeration: Once cooked and cooled, store the summer sausage logs (or sliced rounds) in an airtight container in the refrigerator for up to 3-4 weeks.
- Freezing: Summer sausage freezes beautifully. Wrap individual logs or portions tightly in plastic wrap, then again in aluminum foil, and store in a freezer-safe bag for up to 6 months. Thaw in the refrigerator overnight before slicing and serving.
More Recipes You Will Love
If you loved the savory, spicy, and comforting nature of this homemade sausage, you’ll definitely want to explore some of our other fantastic, fuss-free recipes:
- For another incredibly flavorful skillet meal packed with Southern flair, try This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of savory dips perfect for parties, our This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes is always a hit!
- And for a fun, interactive meal that’s perfect for feeding a crowd, don’t miss our This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd!
Final Thoughts
This Jalapeño and Pepper Jack Summer Sausage recipe is a wonderful way to honor tradition while adding a modern, spicy kick. It’s incredibly flavorful, wonderfully satisfying, and perfect for sharing with loved ones, just like those cherished summer picnics of the past. Crafting your own summer sausage is a rewarding experience that yields a truly delicious and impressive result.
Give this recipe a try and let me know how much you enjoy this spicy twist on a classic! What’s your favorite sausage to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy sausage making!
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