Cheddar Jalapeno Sausages and a Homemade Sausage-Making Tutorial


A great tutorial on making your own sausage at home, with step by step instructions. A great way to make healthy sausages everyone will love.

Low Carb Cheddar Jalapeno Sausage Recipe

Ever wanted to make your own sausage at home?  I was stuck on this idea for a long time, although it took me a while to convince my  husband that I was serious.  But last Christmas, after what seemed like years of pestering, I finally got the meat grinder and sausage stuffer attachments for my KitchenAid mixer.  And I love them.

Low Carb  Homemade Sausage Making Tutorial

We’ve put them to good use and my husband and I have made a lot of sausage.  Now that we’ve got the hang of it, we’ve started playing around and creating our own recipes.  And I was fortunate enough to be invited by KitchenAid to write a tutorial for their blog, The Kitchenthusiast.  It’s tough to make raw sausages look pretty in a step-by-step tutorial, but I did my best!  I hope you will check out the tutorial and the recipe for these Cheddar Jalapeno Sausages on The Kitchenthusiast!

Disclosure:  I was compensated for my work on The Kitchenthusiast, but as always, all thoughts, photos and recipes are my own.


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  1. says

    I’ve never tried making my own sausage – my mom used to make her own. Going to have to think about trying this. Love the idea of controlling exactly what goes into the sausage I cook with.

    • Carolyn says

      I will tell you, Jeanette…the Cheddar Jalapeno is some of the best sausage I’ve ever had. I am sure it helps that we used pasture-raised pork. It was so juicy and flavourful!

  2. Linda says

    I don’t have a sausage attachment for my KitchenAid…and lack the funds to purchase one (and if I did have the funds, I have a lot more pressing needs than that!) but what I’m thinking of doing is mixing the ingredients together and shaping it into sausage patties. Not quite the same, but not that different either :-)

    • Carolyn says

      Definitely do it! We had some leftover loose sausage and cooked it as is. It made an ideal omelet ingredient. Patties would work too!

  3. says

    I’ve had sausage-making on my to do list forever. Your recipe is definitely going on my list of flavor combos to try. Where do you purchase your sausage casings?

  4. Angie says

    Wow! I am impressed. I am definitely looking into getting the sausage attachment as I already have the meat grinder. I have the same question as Maria, where do you purchase your casings and what type do you use? Thanks!!

    • Carolyn says

      My husband bought the casings over Amazon (1 package lasts a long time!). They are medium hog casings and the brand is Eastman Outdoors.

  5. Colter says

    Have you tried a hardwood smoke, maybe an oak or pecan to finish the beautiful flavor you have created. I know that some cure would have to be added to the recipe but that may take your sausage into the coveted realm of kolache filling !!! I was so pleased to find this tutorial I have been searching for a decent recipe for days.

  6. Randy W says

    makes me hungry. I make these every year, really the only thing I do different is run my xsharp through small plate on grinder take them to the deep freeze, when froze brake up in small pieses add just before stuffing. I use a sausage press then you get chunks of cheese grinders seem to mush it then to the smoker.


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