It’s hard to put a date on the Cheddar Devils origin. The recipe itself has been a (very slow) work in progress for the better part of a decade. What started as a one-off batch of Jalapeno Cheddar Sausage with ultra processed high melt cheddar… showed promise but needed a lot of work. The first move we made was to ditch the high melt cheddar in favor of a natural shredded cheddar. A common complaint on early batches was “not enough cheese”. The first batches contained just 5 pounds of cheese to 100 pounds of meat! Cheddar Devils are now made with 20 pounds of Natural Cheddar for every 100 pounds of meat, like they should be!