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Cooking with Jalapeno & Cheddar Smoked Sausage
Posted on 1/13/20 at 10:10 am
Posted on 1/13/20 at 10:10 am
I recently had a pig slaughtered and have 21lbs of smoked jalapeno cheddar sausage in my freezer. I know its not typical, but the sausage is delicious and I am wondering if anyone has ever used this sausage in any cajun dishes.
I am wondering how the sausage will fair in a jambalaya, gumbo, or red beans. I'm not sure if the cheese in the sausage will cause any problems once sliced and added/cooked with one of these dishes.
Has anyone tried this? How has it come out?
I am wondering how the sausage will fair in a jambalaya, gumbo, or red beans. I'm not sure if the cheese in the sausage will cause any problems once sliced and added/cooked with one of these dishes.
Has anyone tried this? How has it come out?
4
Posted on 1/13/20 at 10:20 am to Tadey
quote:
Has anyone tried this? How has it come out?
Yep, I had too much if it made and tried using it in dishes. In red beans, it’s fine, but in everything else, it throws it off. The sausage due to the cheese has a sweet taste to it, and that ruins every dish I’ve tried to use it in.
Posted on 1/13/20 at 10:26 am to Tadey
There are probably some pasta dishes out there that this sausage might would work in but I wouldn't think it would go too well with any of the dishes you mentioned.
Posted on 1/14/20 at 7:52 pm to Tadey
For sausages with cheese and jalapeño, I like to mix it with sautéed chicken breasts, onion and bell pepper, a teaspoon of tomato paste and some cubes of tasso. The cheese will melt and thicken the sauce.
You can serve it with pasta, grits, rice.. or just plain.
I wouldn’t make a gumbo with the cheese sausage but I would try it in a pot of white beans.
You can serve it with pasta, grits, rice.. or just plain.
I wouldn’t make a gumbo with the cheese sausage but I would try it in a pot of white beans.
This post was edited on 1/15/20 at 10:20 am
Posted on 1/15/20 at 6:45 am to CoachChappy
Ditto. Good cut up tailgating or at a beer share, but I went back to standard smoked with my venison this year. Same with the maple/bacon I had made.
Posted on 1/15/20 at 9:42 am to Tadey
It will not sub well in traditional dishes, all of which involve cooking sliced or chopped sausage for a fairly long time...all the cheese will leak out.
Instead, consider something like the traditional British sausage roll: sausage baked inside of puff pastry. Very tasty, the cheese will stay put inside the pastry case, even if you slice the sausages lengthwise.
Another good Brit dish for sausages: toad in the hole. You make a Yorkshire pudding type batter, stick some sausages in it, and bake at a high temp: LINK
Instead, consider something like the traditional British sausage roll: sausage baked inside of puff pastry. Very tasty, the cheese will stay put inside the pastry case, even if you slice the sausages lengthwise.
Another good Brit dish for sausages: toad in the hole. You make a Yorkshire pudding type batter, stick some sausages in it, and bake at a high temp: LINK
Posted on 1/15/20 at 1:21 pm to hungryone
My favorite thing to do with cheese/jal sausage is poboys. Cook it whole, then slice it and throw it on a soft hot dog bun or Poboy bun with some jack miller’s or bbq sauce of your choice.
Posted on 1/15/20 at 1:38 pm to Jibbajabba
quote:
My favorite thing to do with cheese/jal sausage is poboys. Cook it whole, then slice it and throw it on a soft hot dog bun or Poboy bun with some jack miller’s or bbq sauce of your choice.
I coming in to ask and see if anyone has done this.
I recently ended up with 90 pounds of jap/chedder, smoke boudin, and andouille from some hog/deer I took to a processor. 
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