Texas Jalapeño Cheese Sausage

Ingredients

• 1.5 lbs ground pork
• 1 cup sharp cheddar cheese, shredded
• 2 whole fresh jalapeños, seeds removed
• 1.5 teaspoons salt
• ½ teaspoon each black pepper and garlic powder

Instructions

1. 1

   Place the 2 jalapeños on a cutting board, stem side up. Slice them in half lengthwise from top to bottom, then use a small spoon to scoop out the white seeds and membranes inside, leaving the green flesh. Discard the seeds.

2. 2

   Place each cleaned jalapeño half flat-side down on the cutting board and slice crosswise into 1/8-inch-thick slivers, like cutting thin strings.

3. 3

   Measure 1.5 lbs ground pork into a large bowl. Add 1 cup shredded cheddar, the sliced jalapeños, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder.

4. 4

   Using your hands, gently squeeze and fold the mixture together for 2–3 minutes until the cheese and jalapeños are evenly distributed and the pork feels sticky and uniform, like wet paste. Do not overwork it.

5. 5

   Wet your hands with cold water. Divide the pork mixture into 8 equal mounds, then roll each between your palms into a smooth sausage patty about 2.5 inches long and 1 inch thick.

6. 6

   Set a 12-inch nonstick skillet over medium-high heat and let it warm for 90 seconds until it feels hot when you hold your hand 2 inches above the surface for 3 seconds.

7. 7

   Place the 8 sausage patties in a single layer across the hot skillet, leaving 1/2 inch of space between each one so they can brown, not steam.

8. 8

   Let them cook without moving for 4 minutes until the bottom is deep golden brown, like a caramel color. Peek under one patty at the 3-minute mark to check.

9. 9

   Flip each sausage patty using tongs or a spatula. Cook the other side for 3–4 minutes until it is also deep golden and the internal temperature reaches 160°F on a meat thermometer inserted into the center of one patty.

10. 10

    Slide the cooked sausages onto a paper towel–lined plate and let them rest for 2 minutes before serving.

Tools you’ll need

• cutting board
• sharp chef's knife
• small spoon
• large mixing bowl
• 12-inch nonstick skillet
• tongs or spatula
• meat thermometer
• paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min