Jalapeno Cheddar Sausage

Jalapeno Cheddar Sausage

This jalapeno cheddar sausage is crafted with a perfect blend of pork butt, bacon, and beef chuck, all seasoned to perfection with herbs and spices. The smoky flavor from being cooked in a pellet grill takes this sausage to the next level, adding a depth of flavor that is truly irresistible.
Servings 12
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • Z Grills 700D4E Wood Pellet Grill
  • Z Grills Hickory Wood Pellets
  • Sharp knife
  • Meat Grinder
  • Chilled Bowl
  • Sausage Filler/Stuffer with ¾-inch Funnel
  • Tongs


  • Medium hog casing
  • 1 pound beef chuck chilled
  • 1 pound pork butt chilled
  • 8 ounces bacon diced
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • 8 ounces water very cold
  • 3-4 jalapeno peppers diced
  • 8 ounces cheddar cheese medium or sharp


  • Soak the hog casing in lukewarm water for 30 minutes.
  • Meanwhile, cut the beef and pork butt into pieces small enough to feed through the grinder’s chute.
  • Fit the grinder with a 3/8 inch plate and grind the beef. Transfer it to a large, chilled bowl.
  • Swap the 3/8 inch plate for a ¼-inch plate and grind the pork butt with the bacon. Add the pork to the bowl with the beef.
  • Sprinkle the seasonings over the ground meat. Toss to distribute evenly, then pour in the water as you mix until everything is sticky and well combined.
  • Add the jalapenos and cheddar. Fold them into the meat mixture.
  • Slide a casing strand onto a ¾-inch-thick funnel and load the sausage filler with the jalapeno cheddar sausage mixture.
  • Pinch the casing between your thumb and forefinger as you fill the casing. Twist into 6-inch links.
  • Pop the sausages into the fridge.
  • Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
  • Transfer the sausage to the grates, close the lid, and smoke for 1-1 ½ hours. The internal temperature should be 165 degrees Fahrenheit.
  • Remove the sausages from the grill, cool for 10 minutes, then serve.


To make it a meal, thread scrubbed creamer potatoes onto skewers and cook with the sausage.
Calories: 290kcal
Cost: 20
Course: Main Course
Cuisine: American
Keyword: Cheesy, Pork, Sausage, Smoked, spicy

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Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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