I started a new job back in February, so my cooking and meat making time has diminished a great deal. I have been itching to do a batch of sausage. I have a bunch of .77/lb Boston butt, and about 25lbs of venison remaining from last season (unusual). It’s hatch chili season and my wheels have been turning to do a jalapeño cheese-esque smoked sausage. So Friday night I pulled about 25lbs of pork and venison from the freezer, and got my ingredients ready. Everything was already in house. Got my 32-35mm hog casings soaking, and pulled my dry ingredients. I combined a few recipes so I’ll just list what I used, as I go. My dry ingredients were salt(160g), pepper(45g), oregano(10g), cumin(25g), paprika(45g), onion powder(45g), garlic powder(45g).
I also made a red chili sauce to add to the meat mix. I just toasted 20 dried guajillos, then added them to boiling water and steeped for 30 minutes. Then blended 2 cups of the steeped water, all peppers, 1 onion, 4 garlic toes and 1tsp of salt & cumin each. Then I strained it and set it aside. Made 4 cups of red chili sauce. Finally, 5tsps of cure #1 & 4oz of carrot fiber would go into my mix, along with 2lbs of high temp cheddar and a whole lot of fresh, roasted hatch chili’s!!
Grinded all my meat Saturday am, made my chili sauce, and roasted about 5-6lbs of hatch chilis. Stuffed all my sausages, cleaned my equipment and got my links ready for smoke Sunday. I was worn out!
Sunday morning, I got my Lang Fatboy up to 130 degrees with charcoal and pecan wood from my deer camp. I was tired so I just smoked them for flavor, not to temp. Just kept it simple and smoked them for 4 hours running between 135-145 degrees. Really happy with how they came out!!
first grind
2nd grind with all my dry ingredients.
My red chili sauce. It’s good on just about everything.
roasted hatch chilis. Lot of work. But the end result was absolutely going to take these sausages to the next level.
meat mix with everything added.
Fry test was so good we made a second patty. Almost nixed smoking them altogether. Almost.
I have rods but I was lazy. Weathers been terrible, those racks are heavy and this batch is for family, not worried about grill marks.
love that color!!!
now I’ve got to package them all up, and put a few in the skillet tonight! Thanks for looking!
I also made a red chili sauce to add to the meat mix. I just toasted 20 dried guajillos, then added them to boiling water and steeped for 30 minutes. Then blended 2 cups of the steeped water, all peppers, 1 onion, 4 garlic toes and 1tsp of salt & cumin each. Then I strained it and set it aside. Made 4 cups of red chili sauce. Finally, 5tsps of cure #1 & 4oz of carrot fiber would go into my mix, along with 2lbs of high temp cheddar and a whole lot of fresh, roasted hatch chili’s!!
Grinded all my meat Saturday am, made my chili sauce, and roasted about 5-6lbs of hatch chilis. Stuffed all my sausages, cleaned my equipment and got my links ready for smoke Sunday. I was worn out!
Sunday morning, I got my Lang Fatboy up to 130 degrees with charcoal and pecan wood from my deer camp. I was tired so I just smoked them for flavor, not to temp. Just kept it simple and smoked them for 4 hours running between 135-145 degrees. Really happy with how they came out!!
first grind
2nd grind with all my dry ingredients.
My red chili sauce. It’s good on just about everything.
roasted hatch chilis. Lot of work. But the end result was absolutely going to take these sausages to the next level.
meat mix with everything added.
Fry test was so good we made a second patty. Almost nixed smoking them altogether. Almost.
I have rods but I was lazy. Weathers been terrible, those racks are heavy and this batch is for family, not worried about grill marks.
love that color!!!
now I’ve got to package them all up, and put a few in the skillet tonight! Thanks for looking!
