Imagine the bold flavor of summer sausage made with a hint of heat from fresh jalapeños, balanced with creamy pepper jack cheese. This homemade sausage has the perfect mix of spices, heat, and richness to elevate your charcuterie boards, sandwiches, or snack trays. Follow this guide to create your own sausage with a texture and flavor that’s satisfying and deliciously addictive.
Ingredients
- 3 lbs ground beef or venison (80/20 ground beef works best for a juicy sausage)
- 1/2 cup cold water
- 2 tbsp curing salt (pink curing salt #1)
- 1 tbsp kosher salt
- 1 tbsp black pepper (coarsely ground for texture)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mustard seeds (for a tangy, signature sausage flavor)
- 1/2 tsp crushed red pepper (optional, for extra heat)
- 1/4 cup diced jalapeños (adjust to your heat preference; fresh or pickled)
- 1/2 cup shredded pepper jack cheese (use fine shreds for even distribution)
Equipment
- Mixing bowl
- Meat grinder (optional but recommended for best texture)
- Sausage casings (natural casings for a classic look, or synthetic)
- Smoker or oven (for smoking or baking)