Cheddar Garlic Jalapeno Breakfast Sausage Recipes

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JALAPENO CHEDDAR SAUSAGE



Jalapeno Cheddar Sausage image

Provided by Victor

Categories     dinner     lunch     Main Course

Number Of Ingredients 12

1 lb pork butt (slightly fattier pieces are recommended, about 35% fat)
1 lb beef (chuck recommended)
1/2 lb smoked bacon (diced or chopped)
4 jalepeno peppers (cored, seeded and diced)
1/2 lb sharp cheddar (diced)
2 tsp kosher salt
1 tsp black pepper (coarseley ground)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder
1/4 tsp sage (dried)
1 cup ice water

Steps:

  • Cut the beef and the pork into 1"-1.5" pieces, keeping the two separately and ensuring that the meat stays below 40F at all times.
  • Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate.
  • Add the salt, the spices, the water, and mix well until the meat is sticky.
  • Fold in the jalapeno peppers and the cheese, making sure that they are distributed evenly.
  • Stuff into hog casings, tie off the ends and twist into 6" links.
  • Smoke over oak or hickory until the internal temperature is at least 165F. You can also cook this sausage on a grill, air fryer or a pan.

JALAPENO, SAUSAGE, JACK, AND EGG BREAKFAST BRAID



Jalapeno, Sausage, Jack, and Egg Breakfast Braid image

This is a delicious recipe that is easy to make. It was orginally in the January 2010 issue of Cooking Light, but I made a couple of changes, so the ratio of bread to filling would be a bit more even. I also use whatever cheese I have on hand, usually (whatever you'd put in an omelet). Even if your sausage is fully cooked, don't hesitate to brown it with the onions, because it brings out the flavor that much more. This is easy to make for breakfast or brunch. We sometimes have this as "breakfast for dinner" with roasted ranch potatoes, and we can have leftovers for breakfast the next morning!

Provided by Greeny4444

Categories     Breakfast

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

1 (13 7/8 ounce) can refrigerated pizza dough
cooking spray
1 tablespoon olive oil
1/4 cup onion, chopped
8 ounces chicken sausage, with jalapeno peppers (chopped)
4 large eggs, lightly beaten
1/2 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup jalapeno pepper, seeded and chopped

Steps:

  • Preheat oven to 425°.
  • Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
  • Heat oil in a large skillet over medium heat. Add onion and sausage; cook until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
  • Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
  • Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears.
  • Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal (Recipe #193353 has a great picture on how to do this). Spray with cooking spray.
  • Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices to serve.

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