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Green Chile Pork Sausage

post #1 of 15
Thread Starter 

Been wanting to try some sausage with some Hatch green chiles. I love the flavor of roasted Hatch green chiles! Had a leftover seasoning pack from Curly's of some plain 'ole smoked sausage. Pretty basic seasoning kit. Been buying pork shoulder roasts on sale the last few months. Just bought a sack of fresh roasted Hatch green chiles from a local vendor. Ground up the pork, added the seasoning mix, added 4 cups of diced up xtra hot Hatch green chiles. Stuffed the links & put 'em on the Bradley & MES for a 2hr. smoke with some hickory. Pulled 'em @ 130F. internal temp. Finished 'em in a water bath till they reached a final internal temp of 152F. Man they are good, gives you the sniffles when you eat 'em but that's the way I like 'em! Lol! Gave some to a few close friends & so far they love 'em.

 Mixing a batch. Look close & you can see all the green chiles in there.

Stuffing links & getting 'em ready for the smoker.

Finished product sitting on racks "blooming" after the water bath.

Green Chile Pork Hoagies, That's what I'm talking about!

post #2 of 15

Now, that's a fine looking mess of sausage. Just the way I like them.....nice, plump and zippy! What size casing you use? I have some big ones coming via UPS to play with. That's the way I like also..a few hours of smoke and a bath finish. My last batch I smoked them for to long and I believe it made the casings hard to chew.....live & learn........Willie

post #3 of 15
Thread Starter 

Just used a natural hog casing I got from my local butcher. I love to finish with a water bath. Cuts down on cook time & keeps sausage moist & does not affect the smoke taste one bit!

post #4 of 15
Those are some great looking sausages! Awesome job!
post #5 of 15

That sounds great. Being eastern european, green chilies are not in any of our recipes but I make a fantastic white chicken chili with green chilies and I love those things now.


I am impressed with the look of your finished product.  I don't use pre-mixed seasonings, but I am going to have to try to use one of my recipes and substitute the crushed red with green chilis!

post #6 of 15
Wow! I bet those are tasty! Nice Smoke!


We buy a case of the x-tra hot hatch chiles every year. We roast half and smoke half. Then vac pac and freeze to use in dishes through out the year.
post #7 of 15
I have a really stupid question. I know that the green chilis come from the southwest, is there an equivalent pepper in the Midwest that is similar? I grow banana peppers sweet and hot but not sure they are the same. I love the green chili that you get at the ski resorts and can only imagine that sausage made with them is just as good. Any help would be greatly appreciated.
post #8 of 15

 ...added 4 cups of diced up xtra hot Hatch green chiles....



I am SO jealous.  Hatch chiles are my absolute favorite, but terribly difficult to come by in Cincinnati.  I've grown my own with minimal success, but would love to be able to acquire 4 cups worth (at least without having to do mail order).  


Any chance we can get the recipe you used?

post #9 of 15

I can't begin to tell you how jealous I am! :biggrin:


Those things look fantastic! I live in Taos, NM off and on for approx. 10 years, and I still miss the food - especially the chili's in all forms. Those things look amazing!

post #10 of 15

Ditto Rod's post.


I was in Albuquerque for 2 yrs., and I too fell in love with the Chiles , and an Indian Gal... (that's a novel in itself).:ROTF

post #11 of 15


post #12 of 15

4 cups seem like a lot ..what is the ratio of meat to seasoning. to green chili..Recipe???

post #13 of 15
Thread Starter 

It was a 25lb. Smoked Sausage seasoning kit from Curly's Sausage Kitchen. All I did was add the Green Chiles along with the kit & 25lbs.of pork. Actually thinking of adding 5 cups next time.

post #14 of 15
Is the bath just a pan of water still on the smoker? And how long do you finish them in that?
post #15 of 15
Thread Starter 

 The "bath" is a electric roaster that my wife uses for turkeys, hams, etc... Put a water level in it & use a instant read thermometer till water is about 160F. Pull my sausage around 130F & finish in the water bath till I reach 152F. Cuts way down on total cook time!  There's a lot of good articles on using the "water bath" method  in the SM  forums

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