A gourmet, smoky sausage that is firm enough to slice yet creamy and cheesy inside. Cold-smoked with a smoking gun, then cooked sous-vide to 160°F, it delivers smoky aroma, Jalapeño heat, and melty cheese—perfect for sandwiches, charcuterie boards, or breakfast platters.

Ingredients

• 1 lb beef chuck, trimmed
• 1 lb pork shoulder (~1/4 fat content)
• 2 1/2 Tablespoons kosher salt
• 1 teaspoon black pepper
• 1 Tablespoon smoked paprika
• 2 cloves garlic, minced
• 2 medium Jalapeños, seeded and finely diced
• 6 oz sharp cheddar or pepper jack, cut into 1/2-inch cubes
• 1 Tablespoon red wine vinegar
• 1 teaspoon sugar (optional)
• 1/2 teaspoon curing salt (Prague Powder #1, optional)
• Natural hog casings, soaked and rinsed

Preparation

1. Prep the meat: Trim sinew and silver skin from beef and pork.
2. Cut into 1–2 inch chunks and chill 20–30 minutes.
3. Grind the meat: Using KitchenAid medium plate, grind beef and pork together.
4. Cold smoke: Lay ground meat in a shallow tray, cover loosely with foil.
5. Mix seasonings with paddle attachment: Place smoked meat in chilled KitchenAid bowl with paddle attachment.
6. Fold in cheese: Reduce speed to low.
7. Stuff into casings: Fill natural hog casings with sausage mixture.
8. Sous-vide cook: Vacuum-seal sausage links.
9. Set sous-vide bath to 160°F (71°C).
10. Cook 1–1 1/2 hours.
11. Optional: chill 30–60 minutes after sous-vide for slightly firmer, semi-hard texture.
12. Optional finish for color & snap: Remove from bag, pat dry.
13. Serving & storage: Serve immediately or refrigerate.