Spicy Pepperjack Cheese Sausage

Nothing boosts our backyard barbecues quite like making this spicy pepperjack sausage from scratch. It's a seriously zesty combo—jalapeños bring a little kick, cheddar sneaks in that melty chew, and pork keeps everything rich and crave-worthy. After a bunch of trial runs by the grill, I've finally landed on the perfect amount of heat for everyone to enjoy.

This whole thing started because I wanted to wow my husband at his birthday cookout. As soon as he tasted the first one, he was hooked. Now, it’s what the family looks forward to most when they visit.

Irresistible Ingredients

• Red pepper flakes: Only for the bold! Grab the good stuff and toss in a pinch if you love a little fire.
• Salt: Brings it all together and makes sure every bite is flavorful. Kosher salt mixes best, but any kind is fine.
• Pepperjack cheese: Melty and with a hint of spice. Freshly shredded always turns out smoother.
• Smoked paprika: Gives you that subtle smoke flavor—even without fancy equipment. Spanish smoked paprika tastes the most classic.
• Garlic: Fresh and finely chopped garlic makes a real difference. Use a plump, un-sprouted bulb if you can.
• Jalapeños: These peppers keep things lively. Take out seeds if you want it milder—or keep them in for an extra bump.
• Ground pork: The juicy base of your sausage. 80/20 blend makes it just fatty enough but not greasy.
• Black pepper: Brings just the right gentle heat. If you can, grind it fresh to really taste it.
• Sausage casings: For those old-school links. Go natural for that satisfying bite—totally optional!
• Onion: Yellow onions add a mellow sweetness. White ones give a sharper edge if that’s your thing.
• Ground cumin: Toasted and ground, this spice makes everything a bit earthier and warmer.

Easy Step-by-Step

Finishing Touches:

To check doneness, aim for 160°F inside. For the juiciest results, don’t poke holes in casings so you keep all the tasty juices inside! In a hot, oiled cast iron pan, brown your links for about 6 minutes per side (turn them so they get crispy all over) or patties for 4 minutes on each side. Space them out so they cook evenly.

Shape It Up:

Split the mix into either 4oz balls for patties (they should be about half an inch thick with a little shallow dip in the center) or prep your sausage stuffer. If you want links, add the meat slowly into the casings, stopping every 6 inches to twist and form sausages. Don’t squeeze too hard or they’ll end up dense.

Casings Ready:

If you’re using casings, soak them for a bit in room temp water to make them flexible and to get rid of extra salt. Rinse inside and out, then slip them onto your stuffer gently. If all this seems tricky, just stick to patties—they’re a lot less fussy.

Everything Together:

Grab a big bowl and toss in your pork, cheese, jalapeños, onions, garlic, and all your seasonings. Dig in with clean hands so you can tell when you've mixed just enough without smashing everything. If it feels too wet, just chill it for half an hour before going on.

Jalapeños totally set these sausages apart. My grandma always swore by adding a green veggie for balance, and these peppers are just right. You get a little zing without things getting too spicy— folks who don’t love hot foods still dig them because the creamy cheese and rich pork mellow everything out.

Storage Tips

Pop any extras in a sealed container in your fridge, and they’ll taste best for up to three days. For longer storage, wrap each raw sausage tight in plastic and then toss them in a freezer bag with the air squeezed out. They’ll hold up for three months, no problem. Let them thaw overnight in your fridge (never on the counter). When you’re ready to eat, reheat in a pan with a splash of water and a lid—that steam keeps them juicy.

How to Serve

Level up your meal by serving these gems on soft buns with sautéed onions and a handful of arugula. Want to skip the carbs? Use lettuce leaves as wraps and load up with slices of avocado and tomato salsa. Or, crumble some into your eggs for a hearty breakfast. Toss pieces in tomato pasta sauce when you’re feeling like comfort food with a kick.

Smart Swaps

If pork’s off the table, ground chicken thigh with a drizzle of olive oil does the trick. Vegetarian? Use plant-based ground and up the spices for extra flavor. Mild version? Use bell peppers instead of jalapeños and switch to mild jack cheese. Vegan cheeses work, too, just keep in mind the melt and texture might be a little different.

One thing’s guaranteed—this sausage always brings everyone to the table. Tasty food just makes good memories.

Foire aux questions sur la recette

→ Can I skip using casings and still make these?

Definitely! Just mold the pork mix into patties or sausage shapes by hand. Pan-fry or grill them as usual. They'll actually cook a bit faster this way.

→ Will these sausages be super spicy?

These have a medium heat thanks to jalapeños, pepperjack, and maybe some pepper flakes. Want mild? Leave out the flakes and seeds, or swap in a softer cheese.

→ Are these sausages good to freeze?

They freeze great! Lay them raw on a tray, freeze them solid, then bag up to store for three months tops. Thaw overnight in the fridge before you cook.

→ What’s tasty to eat with pepperjack cheese sausages?

Try them with roasted spuds, some grilled peppers, cool slaw, or snuggle them into buns with mustard. A green salad or corn on the cob makes a perfect side too.

→ Can I swap in another meat?

Pork's classic, but you can use turkey, beef, or chicken. Just know lean stuff can dry out—so toss in a little more cheese or some oil to keep things moist.

→ How do I check if the sausages are properly cooked?

Poke a thermometer in and look for 160°F (71°C) inside. The outside should be browned and no pink left inside. Let them sit a couple minutes before slicing so they stay juicy.