How Much Dried Jalapeno Should You Use Per Pound of Sausage?

Adding spicy dried jalapeno peppers is a great way to give your homemade sausage an extra kick of heat and flavor. But how much dried jalapeno should you use for each pound of sausage? Here is a complete guide to getting the right level of jalapeno flavor in your sausage recipes.

Why Use Dried Jalapeno in Sausage?

Using dried jalapeno slices or dices in sausage provides some major benefits

• Spicy heat – Jalapenos register 2,500 to 8,000 on the Scoville scale, delivering a nice spike of heat.

• Flavor – Along with heat jalapenos have an acidic, vegetable-like flavor that enhances sausage.

• Convenience – Dried jalapenos can be easily measured and mixed into sausage.

• Longevity – Dried peppers have a long shelf life of 1-2 years. They are a handy staple for sausage making.

Fresh jalapenos can also be used but don’t store as long. Drying concentrates the heat and flavor of jalapenos.

How Much to Use Per Pound

When adding dried jalapeno to sausage, a little goes a long way in terms of heat. Here are general guidelines for getting mild, medium or hot heat per pound of sausage:

• Mild heat – 1/4 to 1/2 teaspoon per pound
• Medium heat – 1/2 to 3/4 teaspoon per pound
• Hot – 1 teaspoon or more per pound

Start with less until you gauge the heat level to your preferences Aim for balance between the jalapeno heat and the other sausage seasoning flavors

Popular Types of Sausage for Jalapenos

Dried jalapeno flakes or dices work well in many types of sausage:

• Fresh sausage – Bulk breakfast sausage, Italian sausage, bratwurst, etc.

• Smoked sausage – Kielbasa, andouille, smoked links

• Dried sausage – Salami, pepperoni, summer sausage

The jalapeno heat penetrates and integrates especially well in dried cured sausages.

When to Add to Sausage

For the most even distribution and best absorption of flavor, dried jalapenos are best added to sausage:

• After initial grinding – Mix in diced or flaked peppers before final grinding.

• When mixing seasonings – Hydrate diced peppers in water then add to meat and seasons.

• In casings before stuffing – For smoked sausage, mix jalapenos into ground meat mixture before stuffing casings.

Make sure to mix thoroughly so peppers are evenly dispersed.

Purchasing Dried Jalapeno

Look for dried jalapeno slices or dices with a bright green color and visible seeds. Avoid any with brown spots or a dull color. Purchase from:

• Online spice shops
• Bulk food stores
• Mexican grocers
• Specialty sausage supply shops

For the highest quality and freshest flavor, buy whole dried peppers and grind/dice yourself. Store airtight in a cool, dark place.

Safety Tips When Handling Jalapenos

Dried jalapenos contain oils that can cause skin and eye irritation. Take precautions:

• Wear gloves and wash hands after handling
• Avoid touching eyes or face when working with jalapenos
• Work in a well-ventilated area
• Contain and promptly clean up any spills

Take care when measuring out dried peppers to avoid accidental inhalation of spice dust.

Complementary Flavors for Jalapeno Sausage

Pairing complementary flavors helps balance out the jalapeno heat. Good seasonings to use along with dried jalapeno in sausage:

• Garlic – Adds aroma and depth
• Onion – Provides texture and flavor
• Paprika – Contributes a subtle peppery taste
• Oregano – Brings a fresh, herbal component
• Ground cumin – Warm, earthy flavor
• Cayenne or chili powder – Extra heat if desired

Experiment with small batches to find your perfect blend of jalapeno heat and seasoning flavors.

How to Adjust Heat Level

If a test batch of sausage comes out too spicy, tone down the jalapenos next time by:

• Reducing amount of jalapeno per pound
• Removing all or most seeds and veins when dicing jalapenos
• Balancing with more meat and other seasonings

For hotter sausage, leave in veins/seeds or increase jalapeno quantity. Consider adding other spicy dried peppers too.

The spicy punch of dried jalapeno is a tasty addition to homemade sausage. Start with 1/4 to 1 teaspoon per pound of sausage depending on desired heat level. Mix in fully before grinding and stuffing. Pair jalapeno with seasonings like garlic, cumin and paprika for a balanced flavor profile. Add this versatile pepper to your next batch of breakfast links, kielbasa or smoked sausage for fiery flavor. Just remember to handle dried jalapenos with care and enjoy their heat in moderation.