I got some cheap choice brisket and pork shoulder so I spent the last couple days making jalapeño cheddar smoked sausages using the recipe from Chud’s bbq. These turned out amazing and could very well be the best sausage I’ve made yet. So juicy, tender, cheesy, peppery and plump.
Smoked coldish @ 150F for ~4 hours over cherry wood from my neighbor’s tree that I got last year. Pulled them off, shocked them in an ice bath, then heated a few up in the oven this afternoon.
by mtodavk
4 Comments
Christ on a bike that looks good
For me I gotta let jalapeño cheese sausage cool in the fridge and eat the next day like summer sausage. Not a fan of the cheesy all melted and runny
Straight up great job. Hutchins BBQ in Frisco TX serves it up just like that and it’s really good.
Be right there. Too much sausage is bad for you.