Jalapeño and Pepper Jack Summer Sausage is the perfect balance of smoky, spicy, and savory flavors wrapped into one delicious treat. This recipe elevates the classic summer sausage by incorporating spicy jalapeños and creamy, melty pepper jack cheese for a bold twist. Whether served on a charcuterie board, paired with crackers, or enjoyed as a protein-packed snack, this sausage will quickly become a favorite. With a few simple steps and basic ingredients, you can create a homemade sausage that’s as impressive as it is delicious.
Ingredients
- 2 pounds ground beef (80/20 blend preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon mustard seed
- 1 tablespoon kosher salt
- 1 teaspoon curing salt (Prague Powder #1)
- 1/4 cup diced jalapeños (fresh or pickled)
- 1/2 cup shredded pepper jack cheese
- 1/4 cup ice water
- Optional: Hickory or mesquite wood chips for smoking
Preparation
Step 1: Prepare the Meat Mixture In a large mixing bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, black pepper, mustard seed, kosher salt, and curing salt. Mix thoroughly to evenly distribute the spices throughout the meat.
Step 2: Add Jalapeños and Cheese Fold in the diced jalapeños and shredded pepper jack cheese, ensuring they are evenly distributed. Add the ice water and mix until the meat becomes slightly sticky and holds together well.
Step 3: Shape the Sausage Divide the meat mixture into two equal portions. Shape each portion into a log, approximately 8–10 inches long and 2 inches in diameter. Wrap the logs tightly in plastic wrap, twisting the ends to seal. Refrigerate for 12–24 hours to allow the flavors to meld and the curing process to begin.
Step 4: Prepare the Smoker Preheat your smoker to 200°F (93°C). Add hickory or mesquite wood chips for a rich, smoky flavor. Remove the sausage logs from the refrigerator and unwrap them.
Step 5: Smoke the Sausage Place the sausage logs directly on the smoker grates. Smoke for 3–4 hours or until the internal temperature of the sausage reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
Step 6: Cool and Slice Remove the sausages from the smoker and allow them to cool to room temperature. Wrap them in foil or plastic wrap and refrigerate for at least 2 hours to firm up before slicing.
Variations
- Mild Version: Substitute jalapeños with green bell peppers and pepper jack cheese with Monterey Jack for a milder flavor.
- Different Meats: Use ground pork, turkey, or venison instead of beef for a unique twist.
- Sweet and Spicy: Add a tablespoon of honey or brown sugar to the meat mixture for a hint of sweetness.
Cooking Notes
- Curing Salt: Curing salt is essential for preserving the sausage and giving it the classic pink color. Do not skip or substitute this ingredient.
- Cheese: Use low-moisture pepper jack cheese to prevent excessive melting during smoking.
- Storage: Store finished sausage in the refrigerator for up to 1 week or freeze for up to 3 months.
Serving Suggestions
Serve Jalapeño and Pepper Jack Summer Sausage with:
- Crackers: Pair with buttery or whole-grain crackers for an easy snack.
- Cheese Board: Add to a charcuterie board with cured meats, cheeses, and pickles.
- Sandwiches: Use sliced sausage as a filling for sandwiches or wraps.
Tips
- Uniform Shape: Roll the sausage logs tightly to ensure even cooking and smoking.
- Temperature Monitoring: Use a reliable meat thermometer to avoid undercooking or overcooking.
- Flavor Boost: Marinate the meat mixture overnight for a more intense flavor.
Prep Time
20 minutes (plus 12–24 hours curing time)
Cooking Time
4 hours
Total Time
4 hours 20 minutes (excluding curing time)
Nutritional Information
- Calories: 250 per serving
- Protein: 20g
- Sodium: 800mg
- Carbohydrates: 2g
- Fat: 18g
FAQs
Q: Can I make this sausage without a smoker? Yes, bake the sausage in an oven at 200°F (93°C) until it reaches an internal temperature of 160°F (71°C). You can add a small pan of water and liquid smoke for added flavor.
Q: How do I store leftovers? Wrap the sausage tightly in plastic wrap or foil and store in the refrigerator for up to a week or in the freezer for up to 3 months.
Q: Can I adjust the spice level? Absolutely! Adjust the amount of jalapeños or use a milder cheese to suit your spice preference.
Conclusion
Jalapeño and Pepper Jack Summer Sausage is a flavorful, smoky treat that’s perfect for any occasion. Whether you’re preparing for a party, creating a unique addition to your charcuterie board, or simply making a savory snack, this recipe delivers bold flavors and satisfying textures. The combination of spicy jalapeños, creamy cheese, and smoky beef makes every bite irresistible. Try this recipe today and elevate your homemade sausage game with this simple yet impressive dish!
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Jalapeño and Pepper Jack Summer Sausage Recipe
Ingredients
- 2 pounds ground beef (80/20 blend preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon mustard seed
- 1 tablespoon kosher salt
- 1 teaspoon curing salt (Prague Powder #1)
- 1/4 cup diced jalapeños (fresh or pickled)
- 1/2 cup shredded pepper jack cheese
- 1/4 cup ice water
- Optional: Hickory or mesquite wood chips for smoking
Instructions
Step 1: Prepare the Meat Mixture In a large mixing bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, black pepper, mustard seed, kosher salt, and curing salt. Mix thoroughly to evenly distribute the spices throughout the meat.
Step 2: Add Jalapeños and Cheese Fold in the diced jalapeños and shredded pepper jack cheese, ensuring they are evenly distributed. Add the ice water and mix until the meat becomes slightly sticky and holds together well.
Step 3: Shape the Sausage Divide the meat mixture into two equal portions. Shape each portion into a log, approximately 8–10 inches long and 2 inches in diameter. Wrap the logs tightly in plastic wrap, twisting the ends to seal. Refrigerate for 12–24 hours to allow the flavors to meld and the curing process to begin.
Step 4: Prepare the Smoker Preheat your smoker to 200°F (93°C). Add hickory or mesquite wood chips for a rich, smoky flavor. Remove the sausage logs from the refrigerator and unwrap them.
Step 5: Smoke the Sausage Place the sausage logs directly on the smoker grates. Smoke for 3–4 hours or until the internal temperature of the sausage reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
Step 6: Cool and Slice Remove the sausages from the smoker and allow them to cool to room temperature. Wrap them in foil or plastic wrap and refrigerate for at least 2 hours to firm up before slicing.