Smoked Jalapeno & Cheddar Sausage
A heady, smoky sausage flecked with pickled jalapeños, roasted red pepper and pieces of cheddar cheese, inspired by the hot links you’ll find in the Southern States.
Made with a mix of shoulder, belly and creamy white back fat, our Smoked Jalapeño and Cheddar sausages are simply seasoned with salt, black pepper and a touch of sugar before being mixed with chillies, peppers and cheese and stuffed into natural casings. We then smoked them over oak for 18 hours to produce a bold, gutsy sausage reminiscent of the barbecue pits in Texas.
Sold in packs of four.
£15.08
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These smoked sausages are raw and must be cooked.
Oven roast at 180°C for 20-30 minutes, until cooked through and browned to your liking. Or gently fry in a pan, starting over a low heat to cook the sausages through before turning the temperature up to get a bit of colour.
Or – as our master sausagemaker, Josie, prefers – poach them in gently simmering water until cooked through, around 15-20 minutes. This will give you a hotdog-style ‘snap’, perfect for stuffing into a bread bun and loading up with Mustard, diced onion and pickles.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
Pork (79%), Red Leicester Cheese [Pasteurised Cow's Milk, Salt, Starter Culture, Vegetarian Rennet, Colour: Annatto Norbixin E160b(ii), Cheddar Cheese (Milk), Anti-Caking Agent (Potato Starch), Jalapeno (4%) [Jalapeno Peppers, Water, Vinegar (Sulphites), Salt, Calcium Chloride, Red Roast Peppers (Red Peppers, Water, Salt, Spirit Vinegar, Sugar, Salt), Curing Salt [Salt, Sugar, Preservatives (E251, E250), Propylene Glycol (E1520)], Sugar, Black Pepper, Milk Powder, Garlic. Encased in Natural Hog Casing.
ALLERGENS: Milk, Sulphites
