Saucy Rossy BBQ
Sausage

Homemade Jalapeño & Monterey Jack Smoked Sausages

From-scratch pork sausages loaded with jalapeño and Monterey Jack, cured overnight and smoked in slow stages over charcoal and cherry wood for a perfect snap.

TimeOvernight cure CategorySausage Watch5:17
Homemade Jalapeño & Monterey Jack Smoked Sausages — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Grind the pork shoulder and mix it with curing salt, Maritime Madness Louisiana Cajun BBQ dry rub, diced jalapeños, and cubed Monterey Jack.
  2. 2Stuff the mixture into natural casings and cure in the fridge for 24 hours to let the flavours develop.
  3. 3Set up the charcoal grill with a couple of Kingsford briquettes and Furtado Farms cherry wood chunks for a clean, steady smoke.
  4. 4Smoke the sausages in stages: 140°F for 1 hour, 150°F for 1 hour, then 160°F for 1 hour.
  5. 5Raise the heat to 250–275°F and finish the sausages to 165°F internal.
  6. 6Rest briefly, then slice to check the snap and the cheesy, Cajun-spiced interior.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Sausage
Sausages are a tasty protein but tend to be higher in sodium and saturated fat than whole cuts, and cured ones add nitrites. Making them from scratch lets you control the salt and fat ratio; either way, enjoy in moderation.
Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Chili peppers
Chili peppers are low in calories and high in vitamin C and antioxidants, and their heat comes from capsaicin, which may give metabolism a small nudge. Dial the amount to your spice tolerance.
Curing salt
Curing salt (sodium nitrite) is used in tiny, measured amounts to safely cure smoked sausage and give it its colour and tang. It's important for food safety in slow smokes and must be weighed precisely.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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