Print

Flavorful Smoked Jalapeño Cheddar Sausage Recipe Easy Grilled Pepper Buns Tutorial

Print Recipe

A smoky, spicy jalapeño cheddar sausage paired with sweet, grilled bell pepper buns for a fresh, flavorful twist on a classic sausage sandwich. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 1 lb ground pork (80/20 for juiciness)
  • 2 fresh jalapeños, finely chopped (adjust for heat preference)
  • 1 cup sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground black pepper
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper (optional)
  • 1 tsp dried oregano
  • Natural hog casings (optional)
  • 4 large bell peppers (red, yellow, or orange)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional toppings: pickled red onions, fresh cilantro leaves, mustard or chipotle mayo

Instructions

  1. In a large bowl, combine ground pork, chopped jalapeños, shredded cheddar, minced garlic, smoked paprika, black pepper, kosher salt, cayenne pepper (if using), and dried oregano. Mix gently but thoroughly.
  2. If using casings, soak them in warm water for 30 minutes. Stuff sausage mixture into casings and twist into 6-inch links. Alternatively, shape mixture into patties or logs about 4 inches long and 1 inch thick.
  3. Slice bell peppers horizontally into 1-inch thick rings. Remove seeds and membranes carefully to keep rings intact. Brush both sides with olive oil and season with salt and pepper.
  4. Preheat grill to medium-high (about 375°F). Clean and oil grates to prevent sticking.
  5. Grill sausage links or patties for 5-6 minutes per side until nicely charred and internal temperature reaches 160°F. Remove and rest for 5 minutes.
  6. Grill pepper rings cut-side down for 3-4 minutes until grill marks appear and peppers soften slightly. Flip and grill another 2-3 minutes.
  7. Assemble by layering grilled sausage inside pepper buns. Add optional toppings as desired and serve immediately.

Notes

Do not overmix sausage meat to keep it juicy. Use a meat thermometer to ensure sausage is cooked to 160°F. Oil grill grates well to prevent peppers from sticking. Let sausages rest after grilling for juicier results. Pepper buns should be tender but still hold shape.

Nutrition

Keywords: smoked sausage, jalapeño, cheddar, grilled pepper buns, spicy sausage, backyard barbecue, gluten-free, low-carb

Find it online: https://savoryrecipes.info/flavorful-smoked-jalape-n-o-cheddar-sausage-recipe-easy-grilled-pepper-buns-tutorial/