If you’re craving a snack that’s bold, flavorful, and packed with a little kick, then you absolutely need to try my Jalapeño and Pepper Jack Summer Sausage: A Spicy, Savory Snack Favorite Recipe. This homemade summer sausage blends the smoky richness of lean beef with the bright zing of fresh jalapeños and the creamy melt of pepper jack cheese. Each bite delivers a satisfying balance of heat and savoriness, making it perfect for sharing at gatherings or enjoying as a protein-packed treat anytime.
Ingredients You’ll Need
This recipe calls for simple but essential ingredients that bring this spicy summer sausage to life. Each component plays a special role, from the smoky depth of liquid smoke to the fresh brightness of jalapeños and the melty texture of pepper jack cheese that makes this sausage uniquely delicious.
- 2 lbs lean ground beef (at least 90% lean): The hearty base providing rich flavor and the perfect texture.
- 1 tbsp curing salt (such as Morton Tender Quick): Essential for preserving freshness and developing classic summer sausage flavor.
- 1 tsp black pepper: Adds subtle heat and earthiness.
- 1 tsp garlic powder: Infuses a robust, savory note that complements the spices.
- 1 tsp onion powder: Enhances aroma and depth.
- 1 tsp crushed red pepper flakes: Offers an extra layer of spicy kick.
- 1 tbsp liquid smoke: Brings that unmistakable smoky barbecue essence without needing a smoker.
- 1/2 cup diced fresh jalapeños (seeds removed for less heat): Provides lively heat and crisp texture.
- 1 cup shredded or cubed pepper jack cheese: Melts into creamy pockets of spicy goodness throughout the sausage.
- Optional – 1 tsp smoked paprika: For a subtle smoky sweetness.
- Optional – A pinch of cayenne pepper: To dial up the heat if you’re a spice lover.
How to Make Jalapeño and Pepper Jack Summer Sausage: A Spicy, Savory Snack Favorite Recipe
Step 1: Combine the Seasoned Ground Beef
Grab a large mixing bowl and toss in your ground beef along with curing salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, and liquid smoke. Mix everything well — this step lays the flavorful foundation, so take your time ensuring the seasoning is evenly distributed.
Step 2: Add Jalapeños and Pepper Jack Cheese
Fold in the diced jalapeños and pepper jack cheese gently. You want these flavors scattered evenly throughout the meat mixture so that every bite delivers a perfect spicy, cheesy surprise.
Step 3: Shape into Logs
Divide your mixture into 3 to 4 equal portions, then roll each into a tight log about 6 to 8 inches long. Wrap each log securely in parchment paper or plastic wrap and twist the ends to seal — this helps retain shape and moisture as it cures.
Step 4: Refrigerate Overnight
Place the wrapped logs in the refrigerator for at least 12 hours. This rest time lets the flavors meld beautifully and the curing salt work its magic on texture and taste.
Step 5: Preheat Oven and Prepare Logs
When ready, preheat your oven to 200°F (95°C). Take the logs out of the fridge, carefully unwrap them, and set them on a parchment-lined baking sheet to catch any drips.
Step 6: Bake Low and Slow
Bake the summer sausage logs for 2 to 2.5 hours. The goal is to bring the internal temperature up to 160°F (71°C), ensuring they’re fully cooked yet tender and moist.
Step 7: Cool and Store Before Slicing
Let the logs cool completely on a wire rack. This step is crucial so the sausage firms up. Once cooled, wrap them again and refrigerate until you’re ready to slice and enjoy.
How to Serve Jalapeño and Pepper Jack Summer Sausage: A Spicy, Savory Snack Favorite Recipe
Garnishes
Add fresh herbs such as parsley or cilantro on your serving platter for a pop of color and freshness that contrasts beautifully with the sausage’s rich and spicy flavors. A sprinkle of extra crushed red pepper flakes also works well for guests who want an added punch.
Side Dishes
This spicy summer sausage pairs wonderfully with creamy sides like a tangy coleslaw or a smooth garlic aioli dip. Crisp crackers, crusty bread, or a sharp cheddar cheese board balance the heat and bring variety to your snack spread.
Creative Ways to Present
Try slicing the sausage thinly and layering it on mini sandwiches with avocado and pickled jalapeños for a creative finger food. You could also dice it and mix it into scrambled eggs or toss it into a spicy mac and cheese for extra wow factor.
Make Ahead and Storage
Storing Leftovers
After slicing, keep your Jalapeño and Pepper Jack Summer Sausage tightly wrapped or in an airtight container in the refrigerator. It stays fresh and flavorful for up to one week—perfect for easy snacks or quick meal additions.
Freezing
This sausage freezes beautifully. Wrap individual logs or slices in plastic wrap and then foil before placing in freezer bags. It can be frozen for up to three months without losing its spicy, savory charm.
Reheating
For warming slices, a quick toss in a skillet over medium heat or a brief microwave zap will do. Just be careful not to overheat to keep the cheese from drying out and preserve the juicy texture.
FAQs
Can I adjust the spice level in this sausage?
Absolutely! You can remove seeds from the jalapeños to reduce heat or add extra crushed red pepper flakes or cayenne if you love it spicy. The recipe is very flexible to your taste preferences.
What if I don’t have curing salt?
While curing salt helps with preservation and texture, you can omit it if necessary. Just keep in mind the sausage won’t have the same shelf life or classic flavor, so plan to consume it within a few days and keep refrigerated.
Can I use ground pork instead of beef?
You can definitely substitute ground pork or a combination of pork and beef for a slightly different flavor and juicier result. Just make sure to use a lean cut to avoid excess fat during cooking.
How long will the sausage last if properly stored?
When refrigerated, it typically stays good for about a week. If frozen, it keeps great quality for up to three months. Always trust your nose and look for any changes in appearance.
Is it necessary to bake at such a low temperature?
The low and slow bake ensures even cooking without drying out the sausage. It also helps develop that tender texture and allows flavors to meld perfectly. Higher temperatures risk toughening the meat.
Final Thoughts
I truly hope you enjoy making and sharing the Jalapeño and Pepper Jack Summer Sausage: A Spicy, Savory Snack Favorite Recipe as much as I do. It’s one of those dishes that never fails to impress with its perfect balance of heat, smoke, and cheesy richness. Whether for a party appetizer or a quick protein-packed snack, this recipe will become a go-to favorite in your kitchen!
Print
Jalapeño and Pepper Jack Summer Sausage: A Spicy, Savory Snack Favorite Recipe
- Prep Time: 20 minutes
- Cook Time: 2 to 2.5 hours
- Total Time: Approximately 14.5 hours (including overnight refrigeration)
- Yield: 10 to 12 servings
- Category: Sausage
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Jalapeño and Pepper Jack Summer Sausage recipe combines lean ground beef with spicy jalapeños and creamy pepper jack cheese, delivering a flavorful and savory snack perfect for summer gatherings or anytime you crave a spicy, protein-packed treat.
Ingredients
Main Ingredients
- 2 lbs lean ground beef (at least 90% lean)
- 1 tbsp curing salt (such as Morton Tender Quick)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp crushed red pepper flakes
- 1 tbsp liquid smoke
- 1/2 cup diced fresh jalapeños (seeds removed for less heat)
- 1 cup shredded or cubed pepper jack cheese
Optional Spices
- 1 tsp smoked paprika
- A pinch of cayenne pepper
Instructions
- Mix the Meat and Spices: In a large mixing bowl, thoroughly combine the ground beef, curing salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, and liquid smoke. Ensure ingredients are evenly mixed to distribute the flavors.
- Add Jalapeños and Cheese: Carefully fold in the diced jalapeños and pepper jack cheese, mixing gently but thoroughly so that the spicy peppers and creamy cheese are evenly dispersed throughout the meat.
- Form Sausage Logs: Divide the seasoned meat mixture into 3 to 4 logs, each about 6 to 8 inches long. Wrap each log tightly with parchment paper or plastic wrap and twist the ends to seal.
- Refrigerate Overnight: Place the wrapped logs in the refrigerator and chill for at least 12 hours to allow the flavors to develop and the curing salt to work its magic.
- Preheat the Oven: Set your oven to 200°F (95°C) and prepare a baking sheet by lining it with parchment paper.
- Bake the Sausage Logs: Remove the wrapping from the sausage logs and place them on the prepared baking sheet. Bake in the oven for 2 to 2.5 hours or until the internal temperature reaches 160°F (71°C) to ensure they are fully cooked and safe to eat.
- Cool and Store: Allow the baked sausage logs to cool completely on a rack. Once cooled, wrap them tightly and refrigerate until ready to slice and serve.
Notes
- Removing jalapeño seeds reduces heat; include seeds if you prefer spicier sausage.
- Curing salt is essential for preservative action and color; do not substitute with regular salt.
- Use a meat thermometer to ensure accurate internal temperature for safety.
- Overnight refrigeration enhances flavor but can be extended up to 24 hours.
- Slice thinly for best serving experience as a snack or appetizer.
