Spicy Pepperjack Cheese Sausage

This homemade pepperjack cheese sausage has transformed our family cookouts from ordinary to extraordinary. The combination of spicy jalapeños, savory pork, and melty cheese creates a flavor explosion that store-bought varieties simply can't match. I've perfected this recipe over years of backyard grilling sessions, adjusting the heat level until finding the perfect balance.

I initially created this recipe when planning a surprise cookout for my husband's birthday. His face lit up with the first bite, and now it's requested at virtually every family gathering we host.

Ingredients

• Ground pork: The foundation of our sausage with perfect fat content for juicy results. Look for 80/20 lean to fat ratio for best flavor and texture.
• Pepperjack cheese: This adds creaminess and mild heat that melts beautifully. Freshly shredded works better than pre-packaged for smooth melting.
• Jalapeños: Provides brightness and heat. Remove seeds and membranes for milder sausage or keep them for extra kick.
• Onion: Adds natural sweetness and depth. Yellow onions work best but white onions provide a sharper flavor profile.
• Garlic: Fresh minced garlic provides aromatic complexity. Always choose firm bulbs without sprouting for optimal flavor.
• Smoked paprika: Delivers smokiness without needing a smoker. Spanish varieties offer the most authentic flavor.
• Ground cumin: Brings earthy warmth that complements the cheese perfectly. Toast whole seeds and grind for maximum impact.
• Black pepper: Provides classic background heat. Freshly ground makes a noticeable difference in flavor intensity.
• Salt: Enhances all flavors and helps bind proteins. Kosher salt distributes more evenly than table salt.
• Red pepper flakes: Optional ingredient for heat lovers. Source quality flakes for bright flavor without bitterness.
• Sausage casings: Optional for traditional links. Natural casings provide better snap than synthetic alternatives.

Step-by-Step Instructions

Mixing the Base:

Combine ground pork, shredded pepperjack cheese, chopped jalapeños, onion, garlic, and all spices in a large bowl. Use clean hands for this step as they allow you to feel when everything is properly incorporated without overmixing. The mixture should hold together when squeezed but still feel somewhat loose. If the mixture seems too sticky, refrigerate for 30 minutes before proceeding.

Preparing Casings:

If making traditional links, soak your casings in lukewarm water for at least 30 minutes to remove excess salt and make them more pliable. Rinse thoroughly inside and out before using. Thread onto your stuffer horn without tearing the delicate material. For beginners, I recommend making patties instead as they require no special equipment.

Forming Sausages:

For links, attach prepared casings to a sausage stuffer and slowly fill with the meat mixture, ensuring no air pockets form. Twist every 6 inches to create individual sausages. For patties, divide mixture into 4oz portions and gently form into 1/2 inch thick rounds without compressing too firmly. Create a slight dimple in the center to prevent bulging during cooking.

Cooking to Perfection:

Heat a cast iron skillet over medium heat for 3 minutes until thoroughly hot. Add a thin layer of oil and place sausages with adequate spacing. Cook patties for 4 minutes per side or links for 6 minutes per side, rotating frequently for even browning. Never pierce the casing during cooking or precious juices will escape. Verify internal temperature reaches 160°F for food safety.

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The jalapeños are truly the magic ingredient in this recipe. My grandmother always said a good sausage needed something green for balance, and these peppers provide exactly that while complementing the creamy cheese. Even family members who typically avoid spicy foods enjoy these sausages because the heat is tempered by the richness of the pork and cheese.

Storage Recommendations

These sausages maintain optimal flavor when refrigerated for up to 3 days in an airtight container. For longer storage, wrap individual raw sausages tightly in plastic wrap then place in freezer bags with the air pressed out. This prevents freezer burn and preserves quality for up to 3 months. Always thaw frozen sausages overnight in the refrigerator rather than at room temperature for food safety. Cooked sausages reheat beautifully in a covered pan with a tablespoon of water to create steam.

Serving Suggestions

Transform these sausages into an unforgettable meal by serving them on toasted brioche buns topped with caramelized onions and fresh arugula. For a low carb option, wrap cooked sausage patties in butter lettuce leaves with avocado slices and fresh salsa. At breakfast, crumble cooked sausage into scrambled eggs with additional cheese for a protein packed start to your day. They also make an exceptional addition to pasta dishes, adding richness and spice to tomato based sauces.

Ingredient Substitutions

For those avoiding pork, ground chicken thigh creates a delicious alternative though you may need to add a tablespoon of olive oil to compensate for lower fat content. Vegetarians can substitute plant based ground meat alternatives while increasing spices by about 25% to account for the milder base flavor. For those sensitive to spice, substitute bell peppers for jalapeños and use monterey jack instead of pepperjack cheese. Dairy free versions work well with vegan cheese alternatives that are designed to melt, though the texture will differ slightly from the original.

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This sausage recipe is a guaranteed crowd pleaser that brings people together over a shared love for great food.

Frequently Asked Questions

→ Can I make these sausages without casings?

Absolutely! You can form the mixture into patties or sausage-shaped logs without casings. They'll cook perfectly in a skillet or on a grill, though they may need slightly less cooking time than encased sausages.

→ How spicy are these pepperjack sausages?

With jalapeños, pepperjack cheese and optional red pepper flakes, these sausages have a moderate heat level. To reduce spiciness, make sure to remove all jalapeño seeds and membranes, omit the red pepper flakes, or substitute with a milder cheese.

→ Can I freeze these homemade sausages?

Yes! These sausages freeze exceptionally well. For best results, freeze them raw and uncooked in a single layer on a baking sheet before transferring to a freezer bag. They'll keep for up to 3 months. Thaw in the refrigerator before cooking.

→ What goes well with pepperjack cheese sausages?

These sausages pair wonderfully with grilled peppers and onions, roasted potatoes, coleslaw, or on a toasted bun with mustard and sauerkraut. For a complete meal, serve alongside a fresh green salad or corn on the cob.

→ Can I use a different type of meat?

While traditional sausages use pork for its fat content and texture, you can substitute with ground chicken, turkey, or beef. Just note that leaner meats might result in drier sausages, so consider adding a bit more cheese or even a tablespoon of olive oil to maintain juiciness.

→ How do I know when the sausages are fully cooked?

The sausages should reach an internal temperature of 160°F (71°C) as measured with a meat thermometer. They should be browned on the outside and no longer pink in the center. Allow them to rest for a few minutes before serving for the juices to redistribute.