How Much Dehydrated Jalapeno Should You Use In Summer Sausage?

Summer sausage and jalapenos just seem to go hand in hand. The smoky, seasoned sausage paired with the heat and tang of jalapenos is a match made in heaven. But when making your own summer sausage at home how much dehydrated jalapeno should you use to get the perfect spice level? In this article, we’ll break down everything you need to know about using dehydrated jalapenos in your homemade summer sausage.

First, let’s start with a quick overview of what exactly dehydrated jalapenos are. Dehydrated jalapenos are fresh jalapenos that have been dried out until all the moisture has been removed. This drying process concentrates the flavor and heat of the peppers. The dehydrated jalapeno peppers are diced or powdered and packaged for long term storage and ease of use.

Dehydrated jalapenos have a longer shelf life compared to fresh jalapenos. They also pack a more concentrated and consistent heat, which makes them perfect for recipes where you want to add some spice without too much moisture, like in sausages. The drying process removes the moisture but locks in all that great jalapeno flavor and heat.

You can find dehydrated jalapenos at most grocery stores specialty spice shops or online. When purchasing, look for ones without any additives so you get just the pure, unadulterated flavor and heat of jalapenos.

How Much To Use In Summer Sausage

When adding dehydrated jalapenos to your homemade summer sausage, how much you use will depend on a few factors:

• Your taste preference – How spicy do you like your summer sausage? The amount of jalapenos will determine the heat level. Start small if you’re spice-sensitive.

• The batch size – Are you making a small 5lb batch or a huge 25lb monster sausage? Scale up or down based on the total sausage size.

• The heat of the peppers – Not all dehydrated jalapenos are created equal. Test the heat level before adding to get an idea of their punch.

As a general guideline, for a 10 lb batch of summer sausage, use:

• Mild: 2-3 tablespoons

• Medium: 3-4 tablespoons

• Spicy: 4-6 tablespoons

You can always start on the lower end and add more jalapeno to taste as you mix the sausage. It’s easier to make it spicier than to tone down the heat.

Rehydrating vs Using Dry

You have two options when it comes to actually adding the dehydrated jalapenos to your sausage – rehydrate them first or use them dry. Here’s the difference:

Rehydrating: Soaking the dehydrated peppers in water for 10-20 minutes before adding to the sausage mix. This rehydrates them so they absorb moisture and don’t become chewy.

Using Dry: Simply measuring out the desired amount of dehydrated jalapeno and mixing it right into the sausage. No prep needed.

Rehydrating first helps distribute the jalapeno flavor more evenly throughout the sausage. However, it does dilute the heat level slightly.

Using the peppers dry gives you a more concentrated punch of heat. But the jalapeno flakes can become chewy or clump together.

Either method works, so choose based on your personal preference and the desired heat level.

Mixing Them Into The Sausage

Once you’ve decided on dry vs rehydrated and measured out the amount of dehydrated jalapeno, it’s time to mix it into the sausage. Here are some tips:

• Add the jalapenos after all the other ingredients have been mixed and emulsified. This ensures even distribution.

• Mix thoroughly so the jalapenos are dispersed throughout, not just in pockets.

• For a more complex flavor, use a combo of dehydrated and fresh jalapenos.

• If you want visible flecks of jalapeno, add some diced fresh peppers.

• For extra flavor, add 1 teaspoon of chili powder or cumin per 1 lb of sausage.

• To balance the heat, add a touch of brown sugar or maple syrup.

Mixing tips aside, the actual sausage making process doesn’t change. Follow your normal summer sausage recipe and simply add the dehydrated jalapenos at the end.

Adjusting the Spice Level

Summer sausage making takes some trial and error to perfect. So don’t worry if your first jalapeno-flecked batch doesn’t have quite enough kick. There are a few ways to amp up the heat:

• Add more dehydrated or fresh jalapenos to the mix.

• Use peppers with a higher Scoville rating.

• Let the sausage ferment longer to develop the spice.

• Sprinkle extra jalapeno powder on the outside before smoking.

And if it ends up too hot for your taste, cut the heat by:

• Adding more meat to dilute the jalapeno flavor.

• Mixing in creamy ingredients like cheese or sour cream.

• Smoking at higher heats to mellow the jalapenos.

The beauty of making your own sausage is that you can customize it to your personal taste. So feel free to play around with different amounts of jalapenos and seasonings until you create your dream spicy summer sausage.

Storing and Serving Spicy Summer Sausage

Once your summer sausage is perfectly seasoned with the right amount of jalapeno for your tastes, you’ll want to store it properly for maximum freshness:

• After smoking, let the sausage cool completely before refrigerating.

• Wrap tightly in plastic wrap or vacuum seal if possible.

• For best flavor, use within 1-2 weeks. The spices will start to fade after that.

• Freezing is an option for longer storage. Thaw in the refrigerator before eating.

Now comes the best part – enjoying your homemade jalapeno summer sausage! Here are some serving ideas:

• Thinly slice and eat plain for a tasty snack.

• Chop and add to pizza, nachos, eggs, etc.

• Serve sliced on a charcuterie board with cheese, crackers, and pickles.

• Fry up crisp with some bell peppers and onions for a sausage hash.

• Grill links and melt cheese on top for spicy sausage bombers.

• Mash it into the yolk of deviled eggs for a kick.

Get creative in the kitchen with your homemade jalapeno summer sausage. The flavor combo of smoky meat and spicy pepper is endlessly versatile. Just adjust the amount of dehydrated jalapenos to suit your heat preferences. Then slice up this spicy sausage and enjoy!