Jalapeno and Cheddar Smoked Sausages

Ingredients
3 pounds ground pork (or a mix of pork and beef)
1 cup shredded cheddar cheese
2 jalapeños, finely chopped (remove seeds for milder flavor)
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
¼ cup ice water
Natural or collagen sausage casings

Instructions

In a large mixing bowl, combine the ground meat, cheddar cheese, chopped jalapeños, salt, black pepper, garlic powder, smoked paprika, and cayenne. Mix well.

Gradually pour in the ice water while mixing until the meat becomes sticky and well-blended.

Stuff the mixture into sausage casings, ensuring there are no air pockets. Twist into links of your desired length and tie off the ends.

Preheat your smoker to 180°F (82°C). Place the sausages on the smoker racks, making sure they’re not touching.

Smoke the sausages for 3–4 hours, or until the internal temperature reaches 160°F (71°C).

Remove the sausages and let them rest at room temperature for 30 minutes. For best texture, refrigerate before slicing or grilling.

These jalapeño and cheddar smoked sausages are juicy, flavorful, and perfectly balanced — a little heat, a lot of cheese, and that irresistible smoky kick. Ideal for cookouts, sandwiches, or served with baked beans and coleslaw.