Ingredients
1/2 teaspoon red pepper flakes (optional, for additional heat)
2 teaspoons black pepper
1 tablespoon kosher salt (reduce this to 1 1/2 tsp if using salt pork)
5 cloves garlic, finely minced
3 medium jalapenos, finely minced
2 cups shredded cheddar cheese
6 feet medium hog casings
1/2 cup white vinegar
*tip: if pork fat is not available use salt pork and cut the amount of salt in half in the recipe
*tip: if pork fat is not available use salt pork and cut the amount of salt in half in the recipe
1/2 pound pork fat
2 1/2 to 3 pounds pork butt
Step by step
Cube the pork and pork fat into 1 inch cubes and spread out on a parchment-lined baking sheet. Freeze 1 hour.
Fill a large bowl with 2 quarts cold tap water and add white vinegar. Add casings and let soak at least 30 minutes.
Grind meat and fat together through the coarse disk of your KitchenAid® food grinder attachment. In a large bowl, combine meat, cheese, jalapenos, garlic, salt, pepper and red pepper flakes. Mix well.
Attach KitchenAid® sausage stuffer to food grinder, load with pre-soaked casings and stuff sausages. Twist sausages into links of desired length.
Refrigerate links for a few hours to allow flavors to meld. Freeze any sausages that you don’t plan to cook within 2 days.
To cook, add a little oil to a large skillet over medium heat. Cook until browned all over and internal temperature reaches 160F.