I have been trying to make an extremely spicy sausage for my coworkers. They really enjoy the different sausages I make but they want something that is over the top spicy. These are guys that enjoy trying to see how many ghost peppers they can eat. I tried making a kielbasa with diced habanero peppers (seeds and all) in it and it still wasn’t hot enough for them so I increased the amount of peppers to almost a 50/50 ratio of meat to peppers and they still wanted more. So I went and bought some Carolina reaper puree from wwwpuckerbuttpeppercompany.com that is supposed to be the newest hottest pepper out there. I experimented with the amount of pepper by mixing up a batch of Texas hot link sausage (https://griffinsgrub.wordpress.com/2012/04/02/texas-hot-links/) and then dividing into 1lb portions. In each portion I added specific drops of pepper puree starting with 2 and going up to 32 drops. I then smoked all of these different links. The only deviation I made in the recipe (which was really good all by itself) was I did a 50/50 split of pork and beef instead of all pork. The difference in heat between 2 - 8 was extremely slight. The difference between 16 -32 was a little hotter than the 2 -8 but still was fairly mild. I seem to be losing most of the heat during the cooking process. I am assuming it is rendering out as its smoked. My thoughts are to try the following but I am open to both criticism and suggestions on this: 1. add rice to the mix to hold the pepper juice 2. add milk solids to the mix 3. lower the cooking temp to reduce the amount of loss moisture Any other thoughts to make a REALLY spicy sausage?