Name: Bacon-Cheddar-Jalapeño Sausage
Yield: Makes 5 pounds (2.3 kg); 16 (5-ounce/140-g) links or patties
Ingredients: ¼ teaspoon ground ginger; ½ teaspoon garlic powder; 1½ teaspoons freshly ground black pepper; ¼ cup (60 ml) light corn syrup; 2½ teaspoons dextrose sugar; 12 ounces (340 g) thin-sliced bacon; 4 pounds (1.8 kg) ground pork (80/20); 3 tablespoons kosher salt; 2½ teaspoons phosphates; ½ teaspoon mustard powder; 6 jalapeños, seeded and finely diced; Hog casings, if using; 1 cup (240 ml) cold water; 1 pound (455 g) extra-sharp cheddar cheese, coarsely grated

Preparation info

Makes
5 pounds
links or patties

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This was sort of a riff on a stuffed jalapeño, a favorite bar snack of mine. It is important to use a good-quality cheese in this recipe; the sharper and more pronounced the cheese, the better this sausage will taste.

Ingredients

12 ounces (340 g) thin-sliced bacon
4 pounds (1.8

Method

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (61 mm

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Bacon-Cheddar-Jalapeño Sausage

Ingredients

Method

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