I am preparing to make 300 lbs of link sausage next month. I have a good base recipe, but also want to make some jalapeno cheese sausage as well. I made this a few years ago and lost my recipe. We usually make our sausage 50 / 50 pork and beef (or deer, nilgai, etc), but when using cheese do you cut down the pork % so it isn't so fatty? Any suggestions on amount of dried jalapenos and high melt cheese to add per 50 lbs is appreciated. Thanks for the help.

Following...

Walton's has jalapeo and high heat cheese pre packaged for 25/50 lbs etc. Used this year and turned out well.

TdoubleH said:

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Following...

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We make a bunch of sausage every year, preparing to make some this weekend actually. We've made plenty of jalapeo cheese link and never cut back on the pork. Keep in mind we do venison and pork 50/50, using beef may add a little more fat overall. I think just throw it in and run with it.

https://discussions.texasbowhunter.com/forums/showthread.php?t=9787

Several flavors of this dude's sausage recipes have turned out quite well over the last few years. The Excel spreadsheet makes it easy.

We do 100+ pounds of the 50/50 venison/pork - jalapeno/cheese variety yearly and it's fantastic. After stuffing, we typically smoke for several hours (use the cure if smoked). Then freeze and cook as you like.

It's possible to make a cheap and easy dried sausage by putting it in the oven at 200F for a couple of hours (until the internal temp is ~160F). After that, it hits the freezer for an hour or so (<100F internal). Then, it's in the fridge overnight. Damned good dried sausage, and the smoke flavor still sings.

His fresh chorizo recipe (100% pork) is quite good as well.

Let me know your results.

We do our own sausage every year. One thing I have learned is I am better off using other pepoles recipes. There is a good reason Hard 8, Slovacheks, Millers, Greens, etc. are so successful.

We use Greens and Hard 8 seasonings. Using the good parts of the hog mixed 50-50 with deer meat makes the sausage completely different than anything you can buy in the stores.

Sorry. Cant help you with the cheese or japs. I dont do either of those.

Don't cut back on the cheese if using pork. In fact, unless you're using pork that hasn't been trimmed, you'll do well to use a 60/35/5 pork/venison/pork fat ratio to make sure there's enough fat.

Can't help you on the seasonings or jalapenos because we make our own mix, and I can't remember how much jalapeno we use in our summer sausage. One pound of hi-temp cheese to 10 pounds of meat is a good ratio for the cheese.

Y'all should do a sausage exchange. I'd buy into some of that. Been thinking of making my own but I agree, taking an existing recipe and jazzing it up is the way to go.

agsalaska said:

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We do our own sausage every year. One thing I have learned is I am better off using other pepoles recipes. There is a good reason Hard 8, Slovacheks, Millers, Greens, etc. are so successful.

We use Greens and Hard 8 seasonings. Using the good parts of the hog mixed 50-50 with deer meat makes the sausage completely different than anything you can buy in the stores.

Sorry. Cant help you with the cheese or japs. I dont do either of those.

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My brother did a killer BBQ for our parents 50th in June. The sausage he had was incredible.
Finally he owned up to the fact that he bought it at Green's in Zabcikville.
https://www.austinchronicle.com/columns/2017-02-24/day-trips-greens-sausage-house-zabcikville/

HollywoodBQ said:

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agsalaska said:

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We do our own sausage every year. One thing I have learned is I am better off using other pepoles recipes. There is a good reason Hard 8, Slovacheks, Millers, Greens, etc. are so successful.

We use Greens and Hard 8 seasonings. Using the good parts of the hog mixed 50-50 with deer meat makes the sausage completely different than anything you can buy in the stores.

Sorry. Cant help you with the cheese or japs. I dont do either of those.

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My brother did a killer BBQ for our parents 50th in June. The sausage he had was incredible.
Finally he owned up to the fact that he bought it at Green's in Zabcikville.
https://www.austinchronicle.com/columns/2017-02-24/day-trips-greens-sausage-house-zabcikville/

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Edit your post and remove the link - Green's needs to remain a secret available only to those willing to detour 15 minutes off of I35 or to those that live in that area! And heaven forbid you mention the Westphalia Market as well.

Love Greens. They do at least one deer for me every year. This year they did three. We also are using their seasoning again on our own sausage in February.

Ok. Dumb question... I know spices are mixed with the meat before grinding, but I can't remember if you mix the cheese and jalapeos with the meat before or after grinding? I'm pretty sure it's before, but it has been a few years since we used cheese and I thought it was better to ask a dumb question than mess it up.

Also, has anyone used pepper jack cheese along with jalapeos and if so is it a good flavor combination or too much spice.

Personally I cut the cheese into 1/2" cubes or so and mix the cheese in AFTER grinding. I like to have chunks of cheese visible in the sausage when it's sliced.

You can buy Tillamok high temp cheddar in pre cut cubes at HEB. That's what I use