Jalapeno Cheese Summer Sausage Recipe

Some cheese recipes are made for comfort, and some are made for bold flavor and a little backyard fun. This Jalapeno cheese summer sausage recipe is a perfect balance of the two. It’s got smoky spice, creamy cheese, and the kind of bite that makes folks reach for another slice before they’ve even finished the first.

We took inspiration from traditional summer sausage but turned the flavor up by folding in diced jalapenos and cubes of our Goot Essa Mountain Valley Sharp Cheddar. This cheddar has just the right aged tang to stand up to heat and spice. It melts beautifully, keeps its structure when chilled, and adds a welcome richness to each bite.

Jalapeno Cheese Summer Sausage Recipe

Ingredients

  • 2 pounds ground beef (80/20 works well)
  • 1/2 pound ground pork
  • 1/2 cup diced pickled jalapenos (adjust to taste)
  • 1 cup Goot Essa Mountain Valley Sharp Cheddar, diced into small cubes
  • 1 tablespoon mustard seed
  • 1 tablespoon curing salt (like Morton Tender Quick)
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional, for extra kick)
  • 1/2 cup cold water

Instructions:

  1. In a large bowl, mix together the ground meats with all the spices and curing salt. Add the jalapenos, cheese, and water and knead it all together until well combined. We like to get in there with clean hands for a good mix.

  2. Divide the mixture into 2 or 3 even portions and shape into firm logs about 2 inches thick. Wrap each log tightly in plastic wrap, then again in foil, twisting the ends to seal.

  3. Refrigerate the wrapped logs for at least 24 hours. This allows the seasoning to soak in and the texture to firm up.

  4. Preheat your oven to 200°F. Place the wrapped sausages on a wire rack over a baking sheet and bake for 4 to 5 hours. Use a meat thermometer to check the internal temperature. It should reach 160°F.

  5. Once done, unwrap the sausages and let them cool completely on the counter. Then chill them in the fridge overnight to let the flavors settle and slice clean.

This sausage is great for picnics, charcuterie boards, or just snacking with crackers and a few sweet pickles. It keeps well in the fridge for about a week, and longer in the freezer.

Bringing the Heat With Goot Essa

What makes this recipe extra special is the cheese. Our Mountain Valley Sharp Cheddar is aged just right, with a crumbly texture and bold flavor that doesn’t overpower. It pairs beautifully with jalapeno and pork, adding richness and depth to every bite.

We’re proud to offer cheeses that are made with care from our own Pennsylvania farms. Every wedge we craft supports family dairies, and every bite brings a little of our home to yours.

If you’re looking for more cheese recipes or want to try other flavors in your own sausage creation, take a look at our full lineup of handcrafted cheeses. We’ve got everything you need to turn everyday meals into something memorable.

Frequently Asked Questions

Can I make this recipe without pork?

Yes, just use all ground beef or substitute ground turkey. You may need to adjust the fat content so it doesn’t dry out.

Can I use a different Goot Essa cheese?

Absolutely. Try our Garden Pepper Cheddar for a spicy blend or Der Smoked Alpen Cheese for a smoky twist.

Do I need to cure the sausage?

This recipe uses a quick curing salt that’s safe for home cooks. It helps preserve the sausage and develop that classic flavor.

How spicy is it?

With pickled jalapenos and a little red pepper, it has medium heat. You can go milder or hotter depending on your preference.