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
Scale
- 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