Jalapeño Cheddar Smoked Sausages
Smoked links, pepper jack melt, and grilled peppers for ten
Smoked links with cheese and heat—fast line, big flavor
Why crews like it: Sausage night is zero drama. Links hold covered at 170°F, and the line moves fast with buns or tortillas.
754Cal
32gProtein
79gCarbs
34gFat
Ingredients
- 10 links Jalapeño Cheddar Sausage Links
- 3 whole Bell Peppers
- 2 whole Yellow Onions
- 1 3/4 Tbsp Neutral Oil
- 7/8 Tsp Kosher Salt
- 7/8 Tsp Black Pepper
- 8 whole Sub Rolls
- 3/8 Cup Mustard
- 3/8 Cup Pickled Jalapeños
Instructions
- Prep the links: Score sausage casings lightly. Toss peppers and onions with oil, salt, and pepper.
- Smoke at 275°F: Smoke sausages at 275°F until internal temp reaches 155°F, about 30–35 minutes.
- Grill finish: Grill sausages and peppers over medium-high 8–10 minutes until links hit 165°F and peppers char lightly.
- Rest and hold: Rest links 3 minutes. Transfer to a covered pan with peppers and onions. Hold at 170°F until service.
- Toast rolls: Split rolls and toast cut-side down on the grill 1 minute until marked.
- Tonight's board: Sausages and peppers in a pan, rolls, mustard, pickled jalapeños. Build-your-own sandwich line.
- Leftovers: Slice into a breakfast scramble with eggs. Reheat covered at 325°F until 165°F.
Tonight's spread
- Smoked links with peppers and onions in a hotel pan.
- Toasted rolls, mustard, and pickled jalapeños.
Hall tips
- 165°F internal on sausage—don't guess by color alone.
- Score casings so they don't burst on the grill finish.
- Pickled jalapeños add acid that balances rich cheese links.
Meal prep
Score links lightly before smoking. Smoke ahead, then grill-mark before service. Hold in a covered pan at 170°F with peppers.
Leftovers
- Sausage and pepper hoagies with extra mustard.
- Chop into a smoky pasta skillet with cream.
- smoker
- grill
- instant-read thermometer
- tongs
- sheet pan