Homemade Sausage Making

I created this recipe on Sunday and it turned out real good so I wanted to share it with everyone.


EL Poco Loco's
Fresh Jalapeno and Pepper Jack Cheese Sausage

10-lbs ground pork, fine grind
1-lb of Diced High Temp Pepper Jack cheese
3-tbsp salt
1 1/2-tbsp freshly ground black pepper
1-tbsp ground caraway
1-tbsp ground coriander
1-tbsp garlic powder
1-tbsp mace
1-cup ice water
1-cup finely diced fresh Jalapeno`s - cores and veins removed

Hand-trim fat from the outside of pork to your desired fat preference
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add diced cheese and mix gently
Stuff into hog casings

**For smoking in a smoker you must add 2 level teaspoons of Cure #1 to the recipe.**

Smoke for a couple of hours at 120 degrees, then cut off the smoke and raise the smokehouse temperature a little at a time (only a couple of degrees every twenty minutes) over the following six hours until you reach the SHT (smoke house temp) of 170 degrees. As soon as the IMT (internal meat temperature) reaches 150 degrees, rinse them in cold water until they come down to room temperature.









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Enjoy,
Gringo Loco

Very nice job GL,those look excellent, thanks for sharing the recipe.

First Class! Nicely done you... you... crazy white man!

Thanks guys,
This is now my wife's favorite! They are not hot at all. I would like a little heat in them next time so maybe I will throw in a dash, or Two, of Habenaro?
GL

You do nice work. I need to get over my aversion to casings.

Gringo Loco,

Those Jalapeno and Pepper Jack Cheese "Salchichas" look very good. I'm looking at the texture, did you use a course plate to grind?

I'd love to make some.

Hey Thanks Ross,
You can always make it in patty form as well.
Take small bites to get over your aversion for casings.
GL

Hello Bubba,
Now where did you learn that Spanish? Google?
I used a fine plate to grind it. I made it with very little fat. I think that is why it seperated a little. I want to order some fat replacer and see how that works.
Trying to stay healthy and keep the arties from pluggin up to fast!
GL

I am sure that I have told this before but evry two or three years I buy a package of evry kind of dried chili that I can find and seed them and then oven dry them until they are as crispy as potato chips and mill them in my food procesor. These are what I use when a recipe calls for crushed pepper or cayanne pepper. They have a very complex flavor.

I love chili peppers as well. I used to grow a bunch of then when I lived in AZ. I am now at 6000' elevation and it is a little harder here. It is amazing the different flavors that chili peppers have.
GL

You can smoke them before you put them in the oven and you will get a whole new flavor as well!
GL

Do you suppose that they could be spread on a sheet pan and smoked after grinding?

Gringo loco,
I like your comments about clogged arteries. I bought the new Marianski book about making healthy sausages. It's an eyeopener and well worth the money.

I guess that if I am to continue to make sausage for my friends I should buy the new book.
Not just from concern about the fat content but also the salt content. Nancy and I are blessed with good genes and low cholesterol and low sodium numbers in spite of the way we eat. I do have friends that have restrictions on salt, fats and spices.

Hey Bubba,
You have any good Puerta Rican Recipes?? I love trying other food from different places.
GL