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Todays sausage making adventure...Habenaro sausage..with Q-View!!

post #1 of 9
Thread Starter 

A guy that had a small smoke shack and diner made some amazing sausages. He also made everything fairly hot.

He made an attempt to go big time and failed.Havent seen or heard from him again.

Anyway he made some very hot habrenaro sausage.  It was awesome.

So, I thought I would find a recipe and see how it goes.

 

Got this from food geeks.

3 lb. pork butt
1/2 lb. onion, minced
2 habanero chiles, minced
1/2 tsp. minced garlic
1/4 tsp. dried thyme
1 tsp. chopped fresh parsley
1 Bay leaf, vein removed and chopped fine
1/2 tsp. paprika
1 tsp. ground black pepper
1/2 tsp. salt
2 tsp. red wine vinegar
 

 

The only thing I changed was the amount of onions. Used half.

 

Here's the peppers.

002.JPG

 

Minced peppers.

003.JPG

 

 

The rest of the spices minus the onions and vinegar.

004.JPG

 

 

 

Chopped the meat into chunks,mixed the spices,added a little water and ground using the small plate.

 

005.JPG

 

Everything cold and into the hog casings. Then into the fridge to dry.

006.JPG

 

 

Fried up what was left.

 

007.JPG

 

 

 

 Glad I only did 3 pounds of meat.

It tastes great and has some heat,but not what I want or expected.

Guess I will have to keep trying. hehehehehehehe

Maybe more garlic,peppers and some cayenne.

 

 

I also put a 5 lb butt in the MES at 7 am.

 

 

Have a great day!!  I am.

 

post #2 of 9
Quote:
Originally Posted by fpnmf View Post

A guy that had a small smoke shack and diner made some amazing sausages. He also made everything fairly hot.

He made an attempt to go big time and failed.Havent seen or heard from him again.

Anyway he made some very hot habrenaro sausage.  It was awesome.

So, I thought I would find a recipe and see how it goes.

 

Got this from food geeks.

3 lb. pork butt
1/2 lb. onion, minced
2 habanero chiles, minced
1/2 tsp. minced garlic
1/4 tsp. dried thyme
1 tsp. chopped fresh parsley
1 Bay leaf, vein removed and chopped fine
1/2 tsp. paprika
1 tsp. ground black pepper
1/2 tsp. salt
2 tsp. red wine vinegar
 

 

The only thing I changed was the amount of onions. Used half.

 

Here's the peppers.

002.JPG

 

Minced peppers.

003.JPG

 

 

The rest of the spices minus the onions and vinegar.

004.JPG

 

 

 

Chopped the meat into chunks,mixed the spices,added a little water and ground using the small plate.

 

005.JPG

 

Everything cold and into the hog casings. Then into the fridge to dry.

006.JPG

 

 

Fried up what was left.

 

007.JPG

 

 

 

 Glad I only did 3 pounds of meat.

It tastes great and has some heat,but not what I want or expected.

Guess I will have to keep trying. hehehehehehehe

Maybe more garlic,peppers and some cayenne.

 

 

I also put a 5 lb butt in the MES at 7 am.

 

 

Have a great day!!  I am.

 


It looks great, was you expecting More or LESS HEAT?    icon_mrgreen.gif

post #3 of 9

Looks good.

 

Did you try hot smoking some, or did you just fry it before eating?

 

If not, you could have put a piece in with your 5 lb butt.

 

Never know?

 

 

Bear

post #4 of 9
If you need a second opinion I'm available:)
post #5 of 9

icon_cool.gif

Now I like the sounds and looks of that sausage but my wife says I don't have any taste buds left. I like things on the hotter side too. But I don't mess with the scotch bonnets peppers anymore. I already take a small yellow pill every morning and night. Now you have t keep in mind that once you smoke that sausage it will lose some of it's heat too. That's one of the beauties of making your own sausages you can make it any way that you want to.

post #6 of 9

Nice looking sausage. It took me 12 years to replicate a sausage from what I remembered (the taste). I would suggest you try to remember the taste and start with the basic ingredients and add spices a little and few at a time. I have found recipes with many ingredients are the not good in taste. I dont understand what people are trying to accomplish throwing 8 to 10 different spices into sausage. keep it simple. salt, pepper, cure and the rest is your imagination.

post #7 of 9
Thread Starter 

Thanks fellas..

I cooked it and it ends up a lot milder than I expected.

I am having a great time learning how to make sausage.

Made a few different kinds that were good but not what I was looking for.

Guess I will do like I did with the andouille.

Keep trying til it gets like I want it.

 

 Have a great day!!

 

 

   Craig

post #8 of 9

It sure looks good.  I can't wait to jump into this sausage making thing with both feet.  As soon as hunting season is over..........

post #9 of 9

Looks real good.

 

As stated keep it simple, to much seasonings can make it have a radical taste.

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