Roasted Green Chile Sausage

[geostriata]

We make sausage every year from fresh roasted green Chile. These are Colorado Pueblo chilies, add some cheese and it’s ON!

This was 1 1/2 Kg or roughly 3 1/2 pounds fresh ground pork.

This is a simple sausage. We add .5 % salt, .5% Knorr chicken bouillon granules, .25% cure #1 , thick Tillamook shredded sharp cheddar at 130g, then chopped Pueblo chilies at about 95g ( this varies per heat desired) granulated garlic at .4% then black pepper to eyeball but will run about .4% as well. Supper delicious sausage.

Then the fry test. So good.

Those look wonderful! I'm really learning to appreciate the fresh ingredients more and more. I look forward to trying this! Thanks for sharing.

 

[DougE]

Mine was diced cheese that had dried in the fridge 3 days. Possibly because it wasn't Tillamook, but my bet is on the farm-style shredding being the key.

The cheese I had the melt out problem with was the same cut as Tillamook "farm style" but was Meijer store brand "farm style". I have since gone back to only using Tillamook and have never had that problem again. Sometimes trying to save a buck or two comes back to bite you on the hind end.

 

[Apriliamille]

Did i miss it some where in the thread? Anyone observed a target temp of Tillimook that hits the melt point? There is a sausage i made before i joined the forum and it had cheddar in it and it was the high temp from T.S.M. id like to be able to go pick up something local when i decid i want to make a cheddar sausage on a whim.

 

[geostriata]

Did i miss it some where in the thread? Anyone observed a target temp of Tillimook that hits the melt point? There is a sausage i made before i joined the forum and it had cheddar in it and it was the high temp from T.S.M. id like to be able to go pick up something local when i decid i want to make a cheddar sausage on a whim.

I think TLDR here is to simply use the thick-cut Tillamook for easy success. Not only is it easy to procure locally, but I feel it's better than the cubed stuff from T.S.M. because of how the thick cut slices don't create as-pronounced pockets of cheese. It's slightly more integrated with the sausage.

Roasted Green Chile Sausage

We make sausage every year from fresh roasted green Chile. These are Colorado Pueblo chilies, add some cheese and it’s ON! This was 1 1/2 Kg or roughly 3 1/2 pounds fresh ground pork. This is a simple sausage. We add .5 % salt, .5% Knorr chicken bouillon granules, .25% cure #1 , thick...

www.smokingmeatforums.com

 

[SmokinEdge]

Did i miss it some where in the thread? Anyone observed a target temp of Tillimook that hits the melt point? There is a sausage i made before i joined the forum and it had cheddar in it and it was the high temp from T.S.M. id like to be able to go pick up something local when i decid i want to make a cheddar sausage on a whim.

If they are pork sausage then I smoke them to an internal temp of 145-150. This works perfectly fine with sharp cheddar.

 

[DougE]

If they are pork sausage then I smoke them to an internal temp of 145-150. This works perfectly fine with sharp cheddar.

Only thing I'll add is don't cheap out on the cheese. I tried a store brand sharp cheddar in a farm style cut just like Tillamook and it melted out. I haven't tried every brand out there, but I know Tillamook works and just stick with what I know works.

 

[BrianGSDTexoma]

This look about right? Sorry. I just seen you wrote it out in another post. I thinking of keeping these fresh and doing on the grill.

 

[SmokinEdge]

This look about right? Sorry. I just seen you wrote it out in another post. I thinking of keeping these fresh and doing on the grill.

View attachment 701493

Looks right on point Brian. The amount of Chile can vary depending on how hot they are.

 

[BrianGSDTexoma]

I was in the middle of making a Blueberry Cheesecake and was 4 oz short on cream cheese so off to Albertson's. They have hatch chiles all ready cleaned! Hell Yeah! Let the hatch chile adventure begin!

 

[Apriliamille]

I'll have hit a few stores after work to see if they are in Utah yet

 

[DougE]

This look about right? Sorry. I just seen you wrote it out in another post. I thinking of keeping these fresh and doing on the grill.

Should work fine. Just eliminate the cure and up the salt content accordingly.

 

[BrianGSDTexoma]

Boy the smell from these sausages when I opened up the fridge this morning is crazy good!

 

[Apriliamille]

found some Hatch fresh chilies at my local kroger this morning when i was there to get Jalapenos and tilamook for a sausage im making today (i am scheduled off after my 13 year old dog passed yesterday so im planning a sausage to occupy my mind today). i ended up getting a few pounds of "medium" to mix in so it will be a Hatch green chili with Tilamook

 

[BrianGSDTexoma]

found some Hatch fresh chilies at my local kroger this morning when i was there to get Jalapenos and tilamook for a sausage im making today (i am scheduled off after my 13 year old dog passed yesterday so im planning a sausage to occupy my mind today). i ended up getting a few pounds of "medium" to mix in so it will be a Hatch green chili with Tilamook

Man I so sorry about dog. I lost my last German Shepherd probably 6 months ago and still struggling with it.

 

[WstTxSmokes]

Against my better judgment I fired up the big smokehouse. Decided to smoke these 7 links the right way and finish in a poach, they are so good they deserve that.

Firing up the smoke generator and the main burner is at 130F

View attachment 676212
Pecan and cherry working their magic.

View attachment 676213

These look fantastic, trying this out today! Do you use any binder or just make sure to mix properly? Feel like if I mix it right I shouldn’t need any.

 

[SmokinEdge]

These look fantastic, trying this out today! Do you use any binder or just make sure to mix properly? Feel like if I mix it right I shouldn’t need any.

No binder, however it works best to mix for protein extraction until about there first then add the cheese and chiles and incorporate. The cheese and Chile can mess with the protein extraction initially.

 

[WstTxSmokes]

Coming along nicely. The fresh patties were awesome. That chicken builluon must be an insider secret because I haven’t seen it in a marianski book. Thanks again for the excellent recipe.

 

[SmokinEdge]

View attachment 701737
Coming along nicely. The fresh patties were awesome. That chicken builluon must be an insider secret because I haven’t seen it in a marianski book. Thanks again for the excellent recipe.

The bouillon, Knorr brand specifically, is what I use in my pork green Chile gravy. So when I developed the recipe I had to include it, was trying to re-create the flavor of pork green Chile sauce in a sausage. And you are absolutely welcome.

 

[tallbm]

View attachment 701737
Coming along nicely. The fresh patties were awesome. That chicken builluon must be an insider secret because I haven’t seen it in a marianski book. Thanks again for the excellent recipe.

Knorr brand bullion is a secret in a lot of things, especially Tex-Mex and Mexican food cooking around here :D

 

[WstTxSmokes]

Knorr brand bullion is a secret in a lot of things, especially Tex-Mex and Mexican food cooking around here :D

Just had my first taste of a smokie. This recipe is sooo good, extremely flavorful. Thanks Smokinedge! I also used the knorr brand.