Ingredients:

  • 1 lb (450 g) ground pork
  • 1/2 lb (225 g) ground chicken or turkey
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 2-3 medium jalapeños, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 g) smoked paprika
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) black pepper
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) crushed red pepper flakes
  • 2 tbsp (30 mL) fresh parsley or cilantro, chopped
  • Sausage casings (natural hog casings or synthetic)

Instructions:

  1. Soak the casings in water for 30 minutes before use. Finely chop jalapeños and mince garlic.
  2. In a large mixing bowl, combine ground meats, cheese, jalapeños, minced garlic, smoked paprika, cumin, black pepper, salt, and red pepper flakes. Mix thoroughly until well combined.
  3. Cover the sausage mixture and refrigerate for at least 1 hour.
  4. Rinse the casings well and rinse again with cold water. Attach the sausage stuffer to your grinder or mixer.
  5. Load the sausage mixture into the stuffer. Fill each casing, twist sausages at 6-inch intervals, and tie off with butcher twine.
  6. Cook the sausages over medium heat until golden brown and internal temperature reaches 165°F (74°C). Let rest before serving and garnish with herbs.