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.
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
Put the bacon, pork, salt, phosphates, corn syrup, dextrose, pepper, mustard powder, garlic powder, ginger, jalapeños, and cheese in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.
If you are planning to make patties and not links, divide the mixture into 16 equal portions (
If you plan to stuff your sausage, see the instructions.
Cook the sausage patties or links according to the instructions.
© 2019 All rights reserved. Published by Abrams Books.