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Flavorful Smoked Jalapeño Cheddar Sausages Recipe with Easy Pickled Red Onion Relish

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These smoky, spicy jalapeño cheddar sausages paired with a tangy pickled red onion relish offer a quick, satisfying, and flavorful meal perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 pounds ground pork (80/20 for juiciness)
  • 4 fresh jalapeños, finely chopped (remove seeds for milder heat)
  • 1 cup sharp cheddar cheese, shredded
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes (optional)
  • Natural sausage casings, soaked and rinsed (about 10 feet)
  • 1 large red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • Pinch of crushed red pepper flakes (optional)

Instructions

  1. Rinse sausage casings thoroughly under cold water to remove excess salt. Soak in warm water for about 30 minutes, then flush water through the inside to clean. Set aside on a damp towel.
  2. In a large bowl, combine ground pork, chopped jalapeños, shredded cheddar, smoked paprika, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes if using. Mix gently but thoroughly to distribute ingredients evenly without overworking the meat. Keep the mixture cold.
  3. Fit your sausage stuffer with the casing, and slowly feed the meat mixture through, avoiding air pockets. Twist into 6-inch links or preferred size. Do not overstuff.
  4. Place the sausages in the fridge for at least 30 minutes to firm up and let flavors meld.
  5. Prepare the pickled red onion relish by combining apple cider vinegar, sugar, water, salt, peppercorns, bay leaf, and red pepper flakes in a small saucepan. Heat gently until sugar dissolves. Pour over thinly sliced red onions in a heatproof jar or bowl. Let cool, then refrigerate for at least 1 hour (overnight is best).
  6. Preheat smoker to 225°F. Place sausages on the rack and smoke for 1.5 to 2 hours until internal temperature reaches 160°F. Spritz with apple juice every 30 minutes for moisture.
  7. Let sausages rest for 10 minutes before serving with pickled red onion relish on the side or on top.

Notes

Keep meat cold when mixing and stuffing to prevent fat melting. Do not overstuff casings to avoid bursting. Use a reliable thermometer to ensure sausages reach 160°F internal temperature. Maintain steady smoker temperature and spritz with apple juice for moisture. Rest sausages before slicing for juicier results. The pickled onion relish tastes better after sitting overnight and keeps up to 2 weeks refrigerated.

Nutrition

Keywords: smoked sausages, jalapeño cheddar sausages, pickled red onion relish, backyard cookout, smoky spicy sausage, homemade sausage recipe

Find it online: https://yumbelle.com/flavorful-smoked-jalape-n-o-cheddar-sausages-recipe-with-easy-pickled-red-onion-relish/