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 .
View attachment 718828

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 .

 

[Brit in Portugal]

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 .

This friend makes a fantastic Reaper hot sauce, edible but.......my oh my!!!!! He has a chilli farm and a shop specialising in selling spices/spice based products. Here in Portugal it used to be nigh on impossible to get anything like this without scouring the internet., so he kept the Brits happy with his enormous stock of Indian spices. Now, with many American arriving here, he now does a lot of TexMex stuff, so I really want to blow his socks off!!!

 

[chopsaw]

Reaper hot sauce, edible but.......my oh my!!!!!

LOL . I get it .

I got overtaken by the fumes when blending and can't get around it anymore .
I can use the powder , but the vapor gets to me .

I really want to blow his socks off!!!

Focus on flavor first , then bring some heat .
I base my Reaper sausage off of the Marianski Texas hot link recipe . It's in the fresh sausage section on his web page . I sub in the reaper powder for the cayenne , and use the red pepper flakes .
If he's bringing dried hab's , grind some into a powder . That will put the heat throughout the link .

 

[Brit in Portugal]

LOL . I get it .
View attachment 718907
I got overtaken by the fumes when blending and can't get around it anymore .
I can use the powder , but the vapor gets to me .


Focus on flavor first , then bring some heat .
I base my Reaper sausage off of the Marianski Texas hot link recipe . It's in the fresh sausage section on his web page . I sub in the reaper powder for the cayenne , and use the red pepper flakes .
If he's bringing dried hab's , grind some into a powder . That will put the heat throughout the link .

Thank you for that advice - I hadn't thought to grind some of the habanero flakes into a powder and I'll definetly do that.

 

[Blue Ridge]

Thank you for that advice - I hadn't thought to grind some of the habanero flakes into a powder and I'll definetly do that.

I make a Bahamian Goat pepper Sausage and use 45 grams of fresh diced peppers in 2268 grams of meat and 15 grams of chipotle powder and I also make a cherry reaper swiss sausage and use 30 grams of fresh minced Carolina Reapers for 2268 grams of meat less peppers for the reapers because they are hotter

 

[Brit in Portugal]

I make a Bahamian Goat pepper Sausage and use 45 grams of fresh diced peppers in 2268 grams of meat and 15 grams of chipotle powder and I also make a cherry reaper swiss sausage and use 30 grams of fresh minced Carolina Reapers for 2268 grams of meat less peppers for the reapers because they are hotter

That sounds a good hefty quantity for a chilli head!!!

 

[LoydB]

Mix the chili powder (or whatever) into the meat in stages, and fry up a small amount after each stage. Stop adding when he says he's happy.