DeBragga Smoked Sausage with Jalapeño Honey Jam

DeBragga Smoked Sausage with Jalapeño Honey Jam

The perfect marriage of smokey and spicy-sweet. We use this jam on everything.
  • Prep Time 10 Minutes
  • Cook Time 2 Hours


  • 6 jalapeños, seeded and coarsely chopped (Want real heat? Don’t discard all the seeds!)
  • 2 granny smith apples, cored, peels on, coarsely chopped
  • ½ large vidalia onion, coarsely chopped
  • 1 large red bell pepper, seeded and coarsely chopped
  • 2 cups apple cider vinegar
  • 3 cups honey
  • 3 packs of DeBragga Gloucester Old Spot Smoked Sausage


  1. Into your processer, the first 4 items
  2. Process until minced.  Stop before it becomes pasty
  3. Saute on low with the vinegar and allow everything to cook down slowly.  Slowly is the key here.  You want the natural pectin in the apples to release and thicken this mix
  4. After simmering for an hour, add your honey and stir until completely mixed in
  5. Continue simmering another hour
  6. This will thicken further on cooling.
  7. Heat and slice your smoked sausage; arrange on a platter with a big bowl of jalapeno honey heaven in the center
  8. Serve it hot or cold, and use it on everything

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen