Cheese and jalapeno sausage recipe

Published January 25, 2011 1:30AM (EST)


  • 1 pound 80 lean:20 fat ground pork
  • 3 ounces chopped jalapeños
  • 5 ounces cubed cheddar cheese
  • ½ teaspoon coriander seeds, ground
  • ½ teaspoon cumin seeds, ground
  • ½ teaspoon white pepper, ground
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher or sea salt
  • ½ cup beer, preferably from Milwaukee


  1. Mix all ingredients. Stuff into 22mm collagen casing.
  2. Tie off at 6-inch intervals. Jab casings with a fork to prevent them from breaking (and allow poaching liquid inside).
  3. Pour two bottles of cold beer into a large pot and add the sausage.
  4. Set heat to medium low and poach until the temperature of the poaching liquid reaches 170°F.
  5. Remove sausages and rinse. Chill overnight. Separate them and remove strings. They are fully cooked, but may be grilled at game time.
  6. Reserve poaching liquid for cooking up some sauerkraut for accompaniment.

By Paul Hinrichs

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