Hot chili in sausage

[Brit in Portugal]

I've got a friend coming over and he wants to see how to make sausage. He's a real chili head, uses super hot chillis to make his own hot sauce etc, and he wants to make a hot sausage using dried habanero's. The trouble is, though I use jalapeno and cayenne regularly in my own sausage, the heat level that I (and most others) enjoy is far less than what he wants. Have any of you got a good starting point quantity that would be for using dried habanero. I appreciate that this is very dependant on how hot you like something to be, but if any of you have made very hot chili sausages I would appreciate a bit of guidance on how much to start with! Thanks guys.

 

[forktender]

Make the batch your normal way, then portion out what you are going to give him. From there, depending on the weight of his portion add 1/4 to 1/2 tsp, then do a fry test until he's happy with the heat level.

 

[chopsaw]

I would appreciate a bit of guidance on how much to start with!

I do all mine by eye mostly , but when I have these questions I refer to Poli or Marianski and look for a formula that uses hot peppers , or whatever .
Poli has a Chili Pepper sausage that's listed as " Not for low tolerance " .
Uses 4 whole Scotch bonnets and 1/4 cup of ground chipotle .

I will typically use 3 jalapenos for 2 1/2 pounds of ground pork butt . No seeds , some veins .

I do make a " Carolina slaw dog " that uses 1/4 tsp of Carolina Reaper powder to the 2 1/2 pounds . I have to put cold creamy slaw on it to cool it down .


I'm thinking it won't be as hot as you think .

 

[Brit in Portugal]

I do all mine by eye mostly , but when I have these questions I refer to Poli or Marianski and look for a formula that uses hot peppers , or whatever .
Poli has a Chili Pepper sausage that's listed as " Not for low tolerance " .
Uses 4 whole Scotch bonnets and 1/4 cup of ground chipotle .

I will typically use 3 jalapenos for 2 1/2 pounds of ground pork butt . No seeds , some veins .

I do make a " Carolina slaw dog " that uses 1/4 tsp of Carolina Reaper powder to the 2 1/2 pounds . I have to put cold creamy slaw on it to cool it down .
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I'm thinking it won't be as hot as you think .

Thanks for that tip, I shall have a browse through what Poli and Marianski have got and see what they go for.

 

[chopsaw]

It's a good reference point . I usually compare a few different ones , and note what's the same , what's different .
You'll get more heat from powder than from actual peppers depending on the amount of seeds and vein left in the raw .
That Reaper sausage I do is hot , but it's so good .