I like the way I make my sausage now with fresh jalapeños. But for convenience sake, has anyone used dried jalapeños in their cheese and jalapeño sausage? If so, how did it turn out? What amount did you use per pound of meat? Thanks.

Nothing in my database on dried japs. Even if I did I'd have to tell you I've never tried it - I use fresh too.

Forgot to add a second question to the post. When you use fresh jalapeño do you use seeds and all or just the peppers?

You can re hydrate the dried jalapenos before you use them. Soak in warm water a few minutes to re hydrate then use like fresh.

I pull the seeds and leave as much of the vein as I can. I like it spicy hot.