Jalapeño Cheddar Chicken Sausage Kit

This Jalapeño Cheddar Chicken Sausage Kit is the complete setup for the blend our customers kept asking us to pair properly. Our jalapeño cheddar seasoning, a home pack of natural hog casings, and the pound of high temp cheddar the recipe is built around — portioned for one 10 lb. batch.

The seasoning is named for the cheese, which until now you had to buy separately and work out the ratio for yourself. One packet, one pound of cheddar, 10 lbs. of meat. That's the whole calculation, and it's already done here.

What's in the Kit

Jalapeño Cheddar Chicken Sausage Seasoning, 6 oz. — bold Southwestern flavor from diced jalapeños, rich paprika, and a balanced blend of savory spices: heat, smoky depth, and a hearty finish. Built for chicken but works just as well with pork, turkey, or wild game. Seasons up to 10 lbs.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape at 400°F. This is the restricted-melt cheese the seasoning was designed around: it stays in distinct pockets through cooking or smoking instead of running out of the casing. One bag pairs with one seasoning packet and 10 lbs. of meat.

Natural Hog Casings, Home Pack — edible natural casing in a small, manageable pack sized for home batches. Makes up to 25 lbs., so there's casing left for your next run. Sizes vary within the pack, which is what keeps a home pack affordable.

Features

• Makes 10 lbs. of jalapeño cheddar sausage
• Diced jalapeños and paprika — Southwestern heat with smoky depth
• The cheese ratio worked out for you: one packet, one pound, 10 lbs. of meat
• High temp cheddar holds its shape at 400°F
• Works with chicken, pork, turkey, or wild game
• Suitable for fresh links, patties, breakfast sausage, hot dogs, or snack sticks
• Edible natural hog casing — no peeling
• Enough casing left over for your next batch

Instructions

1. Rinse the casings of their salt under cool running water, flush the insides, and soak in cool water in the refrigerator for about 2 hours before use.
2. Grind 10 lbs. of chicken, pork, turkey, or wild game. For chicken, a mix of breast and thigh gives the best balance of lean and fat.
3. Mix the full seasoning packet into the ground meat, adding ice-cold water as you go so the flavor distributes evenly.
4. Fold in the cheddar last, working gently so the dice stay whole.
5. Stuff into the hog casings and link, or form into patties instead.
6. Refrigerate overnight so the spices absorb into the meat.
7. Grill or pan-fry. Prick the casings before cooking to keep them from bursting.

Caution: cheese inside a sausage stays extremely hot after cooking. Let the links rest before serving.

Allergens

Milk, from the cheese.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning in a cool, dry place.
• Keep natural casings refrigerated until use, and never freeze them.

Shipping

This kit contains cheese. During the warmer months, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

Need the gear?

Browse sausage stuffers and meat grinders, see all high temp cheese, or shop every cheddar sausage kit.