Celebrate Sausage S02E02 - Jalapeno Cheddar Smoked Sausage

hey everybody welcome to the channel i hope you're having a great day my name is eric and thanks for joining us because today we're going to take smoke cheddar cheese and jalapenos and we're going to bring them together in a smoky jalapeno cheddar sausage i gotta be honest i love the addition of cheese and sausage i mean we're adding extra sharp cheddar in this recipe but parmesan provolone swiss blue cheese they're all fantastic and they all add their own unique characteristics to the sausage a great mouthfeel wonderful texture this particular sausage is not a technically challenging sausage unlike some of the other ones on this series but there are some things that you are going to want to know if you decide to make this at home and don't worry we're going to cover everything from start to finish the recipe for this sausage can be found in the description box below and if you're on a cell phone look at the title of the video next to the title there's a little down arrow click that down arrow it expands the description box and that's where you'll find a link to this recipe and before we begin i just want to say a great big thanks to dollstrong for sponsoring this video if you're not familiar with doltron i'm going to put a link in the description box to their website you gotta check them out they offer more than 300 different types of knives different styles to choose from japanese german style and they carry everything chefs butchering carving pairing filet it's unbelievable matter of fact i started with dollstrong about four years ago buying one of their more popular chef's knives from their shogun series and i loved it it felt good in the hand it was weighted well balanced well it kept a nice edge and since then i have amassed a very unique collection of knives as you will see in this series dollstrong was kind enough to offer a discount code for those of you watching celebrate sausage so if you need a knife now's the time to do it your discount code automatically applies when you click the link in the description box below thank you dollstrong for sponsoring this video let's make smoked jalapeno cheddar sausage all right let's get started with this sausage and i think we're going to start off with the guardian this is a knife from dollstrung and their gladiator series fun knife to use so we're going to go ahead and process our pork now for this recipe we're going to be doing a beef and pork combination if you want to do all pork if you want to do all beef that's totally fine i personally like the texture of a beef and pork sausage so once we get our pork cut we're going to set that to the side and then we're just going to go ahead and process our beef and our pork back fat depending on the kind of grinder you have will determine how you cut your meat you may cut it into small chunks into small strips just make sure it fits into your grinder head effortlessly and the number one rule in sausage making is keep everything super cold so before we grind it i'm gonna pop this into the freezer to partially freeze it and then we can grind it [Music] now that we're done grinding that's going to go back in the freezer and let's take a look at our spices we've got salt cure number one we're going to be adding some garlic powder and some onion powder just a touch of sugar not a whole lot and i'm going to add a little bit of pepper feel free to have fun with the spices in this sausage we're now going to add whole mustard seeds i love the flavor blast of biting into a whole mustard seed we've got smoked paprika and some chipotle powder which is going to complement our jalapenos very nicely and then we're going to come back with a little red chili flakes this one last ingredient is an optional ingredient it's called sodium erythurbate it's a pure accelerator and an antioxidant and that just simply means that i can cook my sausage immediately and it's going to prevent the cheese or the jalapenos from oxidizing our meat speaking of jalapenos we're going to go ahead and finally chop one up now i'm only going to be putting one in you can put however many you want you don't want to overwhelm the sausage though with these extra ingredients and so i find that one is perfect and now we've got our cheddar cheese diced into small cubes and we're just going to set that to the side we don't need high temp cheese for this recipe because we're not going to be cooking our sausage above 150 degrees fahrenheit so let's start by putting our meat into our mixer and turn our mixer on low for the liquid we're going to be adding cream and this is going to add a lot of richness to this sausage it's also going to give it a slight creamy flavor and then of course we're going to add our spices and our peppers so we're just going to give this a mix until our mince becomes sticky and tacky and when we grab a little bit of it it should stick to our hand so under normal circumstances we would pull this out of the mixer but for this particular sausage we're now going to add our cheddar cheese and adding the cheese at the end of this process keeps those little cubes intact which i personally like if you add it too soon it may break those pieces all up which technically isn't that big a deal so we're literally just going to incorporate that cheese we don't have to really mix it too long i'm guessing another 10 or 15 seconds and our mince is now done so this is what it looks like it's nice and sticky and now it's time to stuff this into some hall casings if you don't have hog casings you can make burger patties out of this and this would make a great jalapeno cheddar burger so let's get this into some casings which i apparently lost the footage for but this is what it looks like when you're finished and so all we're going to do now is get these linked up the important thing to remember when you're stuffing your sausages is to not stuff them too tightly if you stuff them too tightly they could burst not only when you're linking them up but when you cook them so you just want to make sure that you don't stuff them too tightly and i like to just across the board prick the sausage with a sausage pricker but specifically looking for any air pockets so now we're going to place these into our smoker and before we start cooking these sausages we want to dry them out a little bit so i'm just going to leave the door to my smoker open turn the heat on and leave them in there for about an hour we're looking for a temp around 100 degrees fahrenheit or 37 degrees celsius and this should be sufficient to just dry the casings out enough that's going to help us get a really nice snappy bite when we go to eat them so an hour has passed and we're now going to begin the process of actually cooking our sausages so the first thing we're going to do is increase our temperature to 125 degrees fahrenheit and begin to apply smoke and to do that we're using a cold smoke generator from smoking it now the cook is going to take several hours and we're going to start relatively low and we're going to work our way up notice the sausages are nice and dry let's go ahead and close that off and let me show you our cooking schedule because we're gonna cook these nice and slow all right so let me go ahead and pull up the app for our smoking it smoker and we've already completed step one step one is 100 degrees for an hour but step two is 125 for an hour and a half and with a smoking it smoker once it's done with its cycle it'll automatically move to the next one so 145 155 and then it's going to end up at 180 until the internal temperature of the sausages reach 145 degrees fahrenheit if you don't have a digital smoker just cook these nice and slow we don't want to cook it too fast and we don't want the temperature to get too hot otherwise the cheddar cheese will melt out so once they're done cooking we are just going to place that into some very cold water to stop the cooking process and then we're going to place these on our countertop for three or four hours at room temperature so that the sausages can bloom and the blooming process doesn't do anything for the flavor it just helps develop the color giving you a nice pretty sausage so here's our smoked jalapeno cheddar sausages i think it's time to give one a taste [Music] do all right now it's time to taste this smoked jalapeno cheddar sausage and i gotta tell you this looks incredible nice smooth slice we got cheese sprinkled throughout jalapenos sprinkled throughout it smells beautiful it smells smoky it looks like it's held together real well so let's just give it a bite and see how it tastes wow that is remarkably juicy and the cheese it's not quite too melted and it's not solid so it gives you like this really really great mouth feel as far as the spice level goes it is perfect i mean if you want it spicier you can add more peppers or add a spicier pepper like a serrano or maybe even a habanero and as far as the smoke goes it is exactly where it needs to be you know it's smoked just enough to let you know it's there without being overwhelming and i got to give this another bite look at that there's literally cheese in every bite that's delicious it's got a very nice creaminess to it that casing has got a a great snap and overall this sausage is a winner and i hope you get a chance to try it if you got any questions about this smoked jalapeno cheddar sausage leave them in the comment section below and if you like this video you found it entertaining or helpful in any way a great big thumbs up would be appreciated and if you're new here and you liked what you saw and you want to see more of it now's the time to click that subscribe button and that notification bell because this month we're posting a new video every day on how to make sausage you're not going to want to miss a single episode thanks a lot for being here we'll see you tomorrow [Music] you

Channel: 2 Guys & A Cooler

Views: 38,280

Keywords: celebrate sausage, jalapeno cheddar sausage, easy sausage recipe, smoked sausage, BBQ food, how to cook sausages, popular sausages, pork sausage, beef sausage

Id: 0ceFJ85w_DY

Length: 10min 40sec (640 seconds)

Published: Sat Oct 02 2021