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
Scale
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.
