Need Texas Style Jalapeno Sausage Recipe

xutfuzzy · May 16, 2013

Recently I went to Texas for the first time in a long time, specifically Houston. While there I absolutely fell in love with a jalapeno & cheddar smoked sausage from Goode Company.

2013-02-24 11.57.18.jpg

xutfuzzy
May 16, 2013

Oh yeah, there was some pretty awesome brisket as well, but I'm really interested in making that sausage!

I've run a search on jalapeno cheddar sausage here, but most are either summer sausage or venison. I am really interested in making this Texas style jalapeno cheddar sausage.

The closest I've found here is this one:

http://www.smokingmeatforums.com/t/117037/jalapeno-smoked-sausage

I recently acquired a new LEM sausage stuffer, and am pretty pumped about trying it out.

So....

I need a tried and true recipe, the more "Texas-authentic" the better, and general procedure tips would be fantastic as well! Thanks!

boykjo · May 17, 2013

I think the link and AC leggs pretty much has you covered what your looking for.... Just order some high temp cheddar and mix it in at 5% right before stuffing

gatejumper dale · May 21, 2013

Here you go Fuzzy.

I make two Jalapeno sausages, one German based and on Polish based. Based on your picture I would say that my Polish based recipe would probably be closest to what you seek. When I make these sausages I use dried jalapenos. I let my mix sit in the fridge overnight to allow the jalapenos to reconstitute. I remix before I stuff to spread around the jalapeno flavor that bled out of the peppers while they reconstituted. I left the measurements for the jalapenos out, this is where you can add as little or as much as you like. When I add cheese my preference is a high temperature sharp cheddar.

I apologize for the disparity of the measurements. I do everything now by weoght. One of these is an older recipe that I have not converted yet.

I am going to assume that you already have a basic knowledge of smoking so I will go straight to the recipes.

Polish based Jalapeno Sausage

1 Kg pork butt, coarsely ground

18 g salt

2.5 g cure #1

2.5 g sugar

2 g black pepper

1 g marjoram

3 g mustard seed

3.5 g chopped garlic

1000 ml cold water

German based Jalapeno Sausage.

2 1/2 pounds pork butt, coarsely ground

2 tsp kosher salt

1/2 tsp cure #1

1 tbsp sugar

1 tbsp chopped garlic

1/2 tsp nutmeg

1/4 tsp ground allspice

1 tbsp black pepper

1/2 tsp cayenne

2 oz cold water

xutfuzzy · May 21, 2013

Gatejumper Dale said:
Here you go Fuzzy.

I make two Jalapeno sausages, one German based and on Polish based. Based on your picture I would say that my Polish based recipe would probably be closest to what you seek. When I make these sausages I use dried jalapenos. I let my mix sit in the fridge overnight to allow the jalapenos to reconstitute. I remix before I stuff to spread around the jalapeno flavor that bled out of the peppers while they reconstituted. I left the measurements for the jalapenos out, this is where you can add as little or as much as you like. When I add cheese my preference is a high temperature sharp cheddar.

I apologize for the disparity of the measurements. I do everything now by weoght. One of these is an older recipe that I have not converted yet.

I am going to assume that you already have a basic knowledge of smoking so I will go straight to the recipes.

Polish based Jalapeno Sausage

1 Kg pork butt, coarsely ground

18 g salt

2.5 g cure #1

2.5 g sugar

2 g black pepper

1 g marjoram

3 g mustard seed

3.5 g chopped garlic

1000 ml cold water

German based Jalapeno Sausage.

2 1/2 pounds pork butt, coarsely ground

2 tsp kosher salt

1/2 tsp cure #1

1 tbsp sugar

1 tbsp chopped garlic

1/2 tsp nutmeg

1/4 tsp ground allspice

1 tbsp black pepper

1/2 tsp cayenne

2 oz cold water

Awesome! I actually prefer measuring by weight, so it's perfect. I'll let you know how it works. One question...as I have been doing research on this, I keep reading about "high temp cheddar." How do you tell if a cheddar is "high temp" or not?

jarhead · May 22, 2013

@Dale - Thanks for the recipes. Both look great. Gonna try one over the 1st weekend of June. What is a starting point for the dried jalapenos for a Med Burn? 32-35 mm hog casings or smaller collagen? Thanks and Semper Fi.

@Fuzzy - I have found that Hi Temp doesn't have much flavor. Butcher and Packer sells it. About $8/lb (iirc). I just get a 5# block of sharp cheddar from Sam's for about $15 and make 1/4" cubes of what I need. More flavor and cheaper. I also like to smoke the cheese before using it in sausage. Good Luck.

diggingdogfarm · May 22, 2013

Gatejumper Dale said:
Here you go Fuzzy.

I make two Jalapeno sausages, one German based and on Polish based. Based on your picture I would say that my Polish based recipe would probably be closest to what you seek. When I make these sausages I use dried jalapenos. I let my mix sit in the fridge overnight to allow the jalapenos to reconstitute. I remix before I stuff to spread around the jalapeno flavor that bled out of the peppers while they reconstituted. I left the measurements for the jalapenos out, this is where you can add as little or as much as you like. When I add cheese my preference is a high temperature sharp cheddar.

I apologize for the disparity of the measurements. I do everything now by weoght. One of these is an older recipe that I have not converted yet.

I am going to assume that you already have a basic knowledge of smoking so I will go straight to the recipes.

Polish based Jalapeno Sausage

1 Kg pork butt, coarsely ground
18 g salt
2.5 g cure #1
2.5 g sugar
2 g black pepper
1 g marjoram
3 g mustard seed
3.5 g chopped garlic
1000 ml cold water

German based Jalapeno Sausage.

2 1/2 pounds pork butt, coarsely ground
2 tsp kosher salt
1/2 tsp cure #1
1 tbsp sugar
1 tbsp chopped garlic
1/2 tsp nutmeg
1/4 tsp ground allspice
1 tbsp black pepper
1/2 tsp cayenne
2 oz cold water

Interesting, the second recipe looks like RJ's Bob-Be-Que Shack's jalapeno sausage recipe that's been adapted a bit.

~Martin

gatejumper dale · May 22, 2013

@Jarhead, not sure I'm following you on the starting point question the two-foot-onion. Hog casings for both recipes although I have made snack sticks out of the first recipe from time to time.

@Martin, I grabbed the recipe off an episode of Food Networks's Diners, Drive-Ins, and Dives. I dont recall the name of the establishment they were profiling so you may be right. All I know is that it is yummy.

diggingdogfarm · May 22, 2013

Yeah, I happened to see the episode, which is why something about it rang a bell.

http://www.foodnetwork.com/recipes/jalapeno-sausage-recipe/index.html

~Martin

jarhead · May 22, 2013

Thanks for the reply Dale. I was looking for the amount of peppers. I'm thinking 1-2 Tbsp/recipe.

gatejumper dale · May 22, 2013

I usually go about 1/4 cup of diced, dehydrated peppers. I'm at the office so I can't throw a weight at you right this moment.

On another note I got a little crazy with my last batch, I set aside about a pound of plain Polish mix and added some dried cranberries. I was pleasantly suprised, the sweet-tart of the berries offset the saltiness of the sausage. Nice compliment to pancakes or to serve on a cracker for a holiday party.

leroyvdh · May 23, 2013

Gatejumper Dale said:
I usually go about 1/4 cup of diced, dehydrated peppers. I'm at the office so I can't throw a weight at you right this moment.

On another note I got a little crazy with my last batch, I set aside about a pound of plain Polish mix and added some dried cranberries. I was pleasantly suprised, the sweet-tart of the berries offset the saltiness of the sausage. Nice compliment to pancakes or to serve on a cracker for a holiday party.

I've dried jalapanos..But they were really dry to make flakes or ground fine for a sprinkle on whatever..The ones you are useing are they totally dry or as I would suspect more of a leathery texture. Never made cheddar/jalapino smokies...Last year had a bumper crop of peppers..Doesn't take much to get them ready for sausage...

Thanks Leroy

gatejumper dale · May 23, 2013

Leroy,

I seed and vein the peppers then quarter them. I then cut each quarter into thirds or quarters depending on the size of the pepper. This may sound big but they really shrink up when they are dried. I throw them in the dehydrator for a few hours. I shoot for a leathery texture but have forgot about them on occassion and really dried them up. I have used both in sausage and they have always turned out fine.

leroyvdh · May 24, 2013

Thanks Gatejumper Dale..I halved mine for complete dry Yes they do shink

Leroy

atcnick · Oct 6, 2013

What about using fresh jalapenos?

rabbithutch · Oct 6, 2013

Aren't dried jalapeños what they call chipotle? Why not just use that and not worry about drying the jalapeños?

What am I missing here?

hfitch · Oct 6, 2013

Chipotle is smoked, dried red jalapeños.

xutfuzzy · Oct 10, 2013

Sorry for the late replies...due to remodeling I just now have my kitchen back and have started reading the site again. It was too painful for a while. Anyway, in case you didn't see what I ended up doing, here ya go:

http://www.smokingmeatforums.com/t/141977/texan-jalapeno-sausage-take-1

I rather liked it, and will revisit it when ladders and air compressors are finally out of my kitchen.

Need Texas Style Jalapeno Sausage Recipe

Meat Mopper

Renowned Sausage Maker

Fire Starter

Meat Mopper

Meat Mopper

Master of the Pit

Fire Starter

Master of the Pit

Meat Mopper

Fire Starter

Newbie

Fire Starter

Newbie

Smoking Fanatic

Master of the Pit

Newbie

Meat Mopper

Similar threads

Hot Threads

Featured A couple thick strips please!