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Cheddar and Jalepeno sausage Recipe

Ingredients for people

  • Iberico pork shoulder : 1000 g
  • Pork fat : 500 g
  • Sausage casing : 2 g
  • White wine vinegar : 100 ml
  • Mature cheddar cheese : 200 g
  • Jalapeno chilli(s)  : 3 whole
  • Garlic clove(s) : 4 whole
  • Dried red chilli(s) : 100 g
Method
  • 1

    The best casing to use for these sausages is a 2m long/28mm wide Lamb casing.

  • 2

    Trim excess fat of Pork shoulder. Feed the pork fat through mincer. Mince the Pork shoulder after. Peel garlic and finely dice. Chop Jalapenos in small dice. Add all the ingredients to the minced fat and minced pork. Season the meat with 4 large pinches of salt and pepper.

  • 3

    Add the nozzle for feeding sausage on machine. Add all the casing to the nozzle and make a knot at the end of the casing. Feed the minced meat mix and pull slightly on the casing, making sure it stuffs the minced meat well in the casing.

  • 4

    At the end of the casing, make a knot to seal off the end of the sausage line. Make twists every 6cm two to three times to make your individual sausages. Leave in a tray in the fridge for 30 min to let it set.

Chef's tip

«It is best to blanch these sausages to let the protein set in the sausage before pan frying it to give it some color. It can be used on a grill for a smokey flavor.»

This sausage melts in your mouth with every bite. It's a pork based sausage with a bit of flavour. Have a few friends over for a few drinks and create a night in with some spicy sausages and chutney.

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  • Preparation  18mins
  • Cooking time  0h
  • Rest time  45mins

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