Introduction
Jalapeño and Pepper Jack Summer Sausage is a delicious and flavorful snack perfect for gatherings, charcuterie boards, or even as a standalone treat. The combination of ground beef, spicy jalapeños, and creamy pepper jack cheese offers a satisfying balance of flavors with a hint of heat. The homemade approach to summer sausage makes it even more special, allowing you to customize the flavors and ensure a preservative-free version of this classic. If you’re looking for a savory and spicy snack that’s sure to impress, this recipe is a fantastic option.
Overview of the Recipe
This Jalapeño and Pepper Jack Summer Sausage recipe blends ground beef with bold flavors like diced jalapeños, pepper jack cheese, garlic, and onion powders, along with a smoky hint from liquid smoke. The sausages are cured and baked to perfection, offering a slightly spicy, cheesy, and savory treat. The process takes some time due to the refrigeration and cooking phases, but the result is a snack that can be enjoyed on its own or as part of a larger meal. It’s perfect for anyone who loves homemade sausages with a kick of heat and plenty of flavor.
History and Origin
Summer sausage has its roots in Europe, where various countries like Germany and Italy produced variations of cured sausages designed to be shelf-stable and ideal for consumption during the warmer months. Historically, the preservation process allowed meats to last longer, hence the name “summer” sausage, as it could be consumed in the summer when refrigeration was limited. Over time, summer sausage became a popular snack and gift item, often enjoyed with crackers, cheese, and mustard. The American version has evolved to include different types of meat and flavor additions like jalapeños and pepper jack cheese, giving it a unique Southwestern twist.
Ingredients
- 1 lb ground beef (80% lean for optimal moisture)
- 1/4 cup cold water (helps in mixing the curing salt evenly)
- 2 tablespoons curing salt (necessary for proper curing and flavor development)
- 2 lbs ground beef (replacing the pork for a beef-only sausage)
- 1 cup shredded pepper jack cheese (adds creaminess and heat)
- 2 jalapeños, seeded and diced (for a spicy kick)
- 2 teaspoons garlic powder (adds depth of flavor)
- 2 teaspoons onion powder (balances the garlic and enhances the overall taste)
- 1 teaspoon ground black pepper (for mild heat)
- 1/2 teaspoon cayenne pepper (for an extra layer of spiciness)
- 1/2 teaspoon liquid smoke (adds a smoky, outdoorsy flavor)
Instructions
1. Mix Ingredients:
- In a large mixing bowl, combine all the ingredients: ground beef, cold water, curing salt, shredded pepper jack cheese, diced jalapeños, garlic powder, onion powder, black pepper, cayenne pepper, and liquid smoke.
- Using your hands or a sturdy spatula, thoroughly mix everything until the ingredients are well incorporated. The cold water ensures the curing salt is evenly distributed throughout the mixture.
2. Refrigerate:
- Once the mixture is fully combined, cover the bowl tightly with plastic wrap.
- Place the bowl in the refrigerator for at least 24 hours. This step is essential because it allows the flavors to meld and the curing process to work its magic, which contributes to the sausage’s distinct taste.
3. Preheat Oven:
- After the sausage mixture has rested for 24 hours, preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.
4. Shape Logs:
- Divide the sausage mixture into portions and shape each one into logs that are about 1.5 to 2 inches in diameter. You can make the logs as long or short as you like, depending on your preference.
- Arrange the shaped sausage logs on the prepared baking sheet, leaving a little space between each to ensure even cooking.
5. Bake:
- Place the baking sheet in the preheated oven and bake the sausage logs for 1.5 to 2 hours.
- Using a meat thermometer, check that the internal temperature of the sausages reaches 160°F (71°C) to ensure they are fully cooked and safe to eat.
- Once done, carefully remove the sausages from the oven and allow them to cool to room temperature.
6. Slice and Serve:
- Once the sausages have cooled, slice them into rounds and serve. The sausage can be enjoyed on its own, with crackers, as part of a charcuterie board, or even added to sandwiches for a flavorful twist.
Serving Suggestions
Jalapeño and Pepper Jack Summer Sausage is a versatile snack that can be served in various ways. It’s a great addition to:
- Charcuterie boards alongside crackers, cheese, pickles, and mustard.
- Sandwiches for an extra kick of flavor and protein.
- Party platters as an appetizer for gatherings and celebrations.
- Grilled or pan-fried for a crispy exterior, paired with eggs for breakfast.
Pairing and Serving Suggestions
For a balanced meal or snack, consider serving Jalapeño and Pepper Jack Summer Sausage with the following:
- Crackers: The crunch of the crackers complements the tender sausage slices.
- Cheese: Mild cheeses like cheddar, or even more pepper jack, pair well with the spicy, cheesy sausage.
- Fresh Vegetables: Sliced cucumbers, bell peppers, and carrots add a refreshing crunch.
- Mustard: A tangy mustard dip enhances the rich, savory flavors of the sausage.
- Pickles or Olives: Their acidity cuts through the richness of the sausage.
Variations of the Recipe
- Mild Version: If you prefer a milder sausage, reduce the amount of jalapeños or cayenne pepper in the recipe.
- Extra Heat: For those who enjoy more spice, consider adding habanero peppers or increasing the amount of cayenne pepper.
- Different Cheese: Swap out the pepper jack for cheddar, gouda, or mozzarella for a different flavor profile.
- Smoked Sausage: Instead of baking, you can smoke the sausage using a smoker for an even more intense smoky flavor.
- Turkey Option: Replace the beef with ground turkey for a lighter alternative.
Health Benefits Notes
While summer sausage can be high in calories and fat, especially when made with cheese and ground beef, it also offers several nutritional benefits. This sausage is:
- High in protein, which helps with muscle repair and growth.
- Rich in calcium due to the pepper jack cheese.
- Low-carb and can fit into low-carb or keto diets.
- Homemade with no preservatives, giving you control over the ingredients and ensuring a cleaner version than many store-bought sausages.
For a healthier version, consider using leaner meats like turkey or chicken, and using reduced-fat cheese.
FAQs
1. How long can I store homemade summer sausage?
Homemade summer sausage can be stored in the refrigerator for up to 3 weeks. You can also freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
2. Can I use a smoker instead of an oven?
Yes, if you prefer a smoked sausage, you can use a smoker to cook the sausage logs instead of baking them in the oven. Smoke them at 225°F until they reach an internal temperature of 160°F.
3. Can I make this recipe without curing salt?
Curing salt is essential for the preservation process in summer sausage and for preventing the growth of harmful bacteria. If you skip the curing salt, the sausage won’t have the same flavor or shelf-stability.
4. Can I adjust the spice level?
Absolutely! You can adjust the heat by reducing or increasing the amount of jalapeños or cayenne pepper in the recipe. You can also use milder peppers if desired.
5. Can I make this with a different type of meat?
Yes! You can substitute ground beef with other meats like ground turkey, chicken, or even venison, depending on your preference.
Conclusion
Jalapeño and Pepper Jack Summer Sausage is a fun and flavorful project for anyone looking to enjoy homemade sausage. With its combination of spicy jalapeños, creamy pepper jack cheese, and smoky undertones, it’s sure to be a crowd-pleaser. Whether served on a charcuterie board or as a snack, this summer sausage adds a unique twist to any meal. Making it from scratch allows you to customize the spice level and ingredients, ensuring a healthier and more personalized option than store-bought versions. Enjoy your homemade creation at your next gathering or keep it all for yourself—it’s that good!
Print
Jalapeño and Pepper Jack Summer Sausage Recipe
- Total Time: Approximately 26 hours (including refrigeration)
- Yield: 4-6 servings 1x
Description
This homemade Jalapeño and Pepper Jack Summer Sausage blends spicy jalapeños, creamy pepper jack cheese, and savory ground beef for a flavorful snack or appetizer. Perfect for parties, charcuterie boards, or just an everyday treat, this sausage is baked to perfection and bursting with cheesy, smoky, and spicy goodness.
Ingredients
- 1 lb ground beef
- 1/4 cup cold water
- 2 tablespoons curing salt
- 2 lbs ground beef (additional)
- 1 cup shredded pepper jack cheese
- 2 jalapeños, seeded and diced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon liquid smoke
Instructions
- Mix Ingredients: Combine all ingredients in a bowl and mix thoroughly.
- Refrigerate: Cover the mixture and refrigerate for 24 hours to let the flavors develop.
- Preheat Oven: Preheat to 325°F (165°C).
- Shape Logs: Form the sausage mixture into logs (1.5 to 2 inches in diameter) and place on a lined baking sheet.
- Bake: Cook for 1.5 to 2 hours, until the internal temperature reaches 160°F (71°C).
- Slice and Serve: Let cool, slice, and enjoy with crackers or sandwiches.
Notes
- Store in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
- Adjust the jalapeños for more or less heat.
- Curing salt is essential for preservation and safety.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 720mg
- Fat: 19g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 75mg