Description
A bold and flavorful summer sausage made with ground pork and beef, seasoned with spicy jalapeños, pepper jack cheese, and aromatic spices, then smoked to perfection. Perfect for snacking, grilling, or serving at parties!
Ingredients
Scale
- 2 lbs ground pork
- 1 lb ground beef
- 1/4 cup diced jalapeños
- 1 cup shredded pepper jack cheese
- 2 tbsp curing salt
- 1 tbsp garlic powder
- 1 tbsp mustard seeds
- 1 tbsp black pepper
- 1 tsp liquid smoke
Instructions
- In a large bowl, combine the ground pork, ground beef, jalapeños, pepper jack cheese, curing salt, garlic powder, mustard seeds, black pepper, and liquid smoke. Mix well.
- Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
- Preheat your smoker to 180°F.
- Form the meat mixture into sausage shapes and place them on the smoker racks.
- Smoke the sausages for 3-4 hours, or until they reach an internal temperature of 160°F.
- Remove the sausages from the smoker and let them cool before slicing and serving.
Notes
- If you prefer a less spicy sausage, reduce the amount of jalapeños or remove the seeds.
- You can store leftover sausages in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 24 hours
- Cook Time: 4 hours