• Using the medium die on your meat grinder, grind the pork shoulder, bacon, and cheese cubes into a bowl. Grinding the meat cold will give you a more consistent grind.

  Add in the jalapeños, and Chipotle seasoning. Using a stand mixer, mix on medium speed for 2 to 3 minutes.

  Make a small patty from the mixture and cook in a skillet, placing the rest of the meat in refrigerator during this time.

  Taste the patty and adjust seasonings as needed. When the seasoning is right, stuff the meat into medium hog casings and twist into 6" links. Store sausages in the refrigerator until ready to smoke or grill.

  You can also just form into patties and cook on the grill. This can make a awesome Sausage Burger.

  Also use in biscuits and gravy !!
  

For the Smoker

• Fire up your smoker to 225°F. When at temperature, add wood chunks and the sausages. Set in a small tin with water or beer. Smoke until an instant read thermometer reads 155°F when inserted into the sausages, about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes, and serve.
  

For the grill

• Light your grill and set on low/medium heat. Place the sausage on the grill turn to keep from burning. Cook for 10 to 20 minutes until internal temp of 155.

  Serve on a roll with spicy mustard and what ever else you desire or just cut into pieces and chow down.