Salchicha picante de jalapeño y cheddar: una explosión de sabor

Ingredientes

• 1 lb (450 g) ground pork
• 1/2 lb (225 g) ground chicken or turkey
• 1 cup (100 g) shredded sharp cheddar cheese
• 2-3 medium jalapeños, finely chopped
• 2 cloves garlic, minced
• 1 tsp (5 g) smoked paprika
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) black pepper
• 1 tsp (5 g) salt
• 1/2 tsp (2 g) crushed red pepper flakes
• 2 tbsp (30 mL) fresh parsley or cilantro, chopped
• Sausage casings (natural hog casings or synthetic)

Preparación

1. 1

   Soak the casings in water for 30 minutes before use. Finely chop jalapeños and mince garlic.

2. 2

   In a large mixing bowl, combine ground meats, cheese, jalapeños, minced garlic, smoked paprika, cumin, black pepper, salt, and red pepper flakes. Mix thoroughly until well combined.

3. 3

   Cover the sausage mixture and refrigerate for at least 1 hour.

4. 4

   Rinse the casings well and rinse again with cold water. Attach the sausage stuffer to your grinder or mixer.

5. 5

   Load the sausage mixture into the stuffer. Fill each casing, twist sausages at 6-inch intervals, and tie off with butcher twine.

6. 6

   Cook the sausages over medium heat until golden brown and internal temperature reaches 165°F (74°C). Let rest before serving and garnish with herbs.