Roasted Green Chile Sausage

[WstTxSmokes]

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

 

[ddufore]

I made this yesterday. Same amount. Used around 150g of roasted Big Jim peppers from my garden and the cheddar was Cabot Seriously Sharp. Awesome sausage. Big Jim’s were mild but flavorful. Will definitely be doing this again.

 

[BrianGSDTexoma]

Plan was to just grill these fresh. I ended up just using the Toaster Oven to cook one. Was not real happy with it so I decided to go ahead and smoke and finish in water bath. Boy that water removes that smoke look when in comes out of the smoker. This is Much better!

 

[tallbm]

Plan was to just grill these fresh. I ended up just using the Toaster Oven to cook one. Was not real happy with it so I decided to go ahead and smoke and finish in water bath. Boy that water removes that smoke look when in comes out of the smoker. This is Much better!

View attachment 701925

That's lookin good!

 

[SmokinEdge]

Plan was to just grill these fresh. I ended up just using the Toaster Oven to cook one. Was not real happy with it so I decided to go ahead and smoke and finish in water bath. Boy that water removes that smoke look when in comes out of the smoker. This is Much better!

View attachment 701925

How’s the flavor profile Brian?

 

[BrianGSDTexoma]

How’s the flavor profile Brian?

Really good and man did the fridge smell good day after I made them. I did add a fair amount more peppers.

 

[SmokinEdge]

That’s all good news. Was hoping this one wouldn’t end up as bait. Lol

 

[broozer]

6-1/2 lbs. of roasted Hatch/Tillamook farmhouse cheddar going on the smoker today, using SmokinEdge's recipe. I left the roasted skins on- I want all the roast & smoke flavor I can get.

 

[broozer]

Done smoking:

 

[broozer]

I used medium Hatch chiles; mild, but tasty.

 

[WstTxSmokes]

Third time I’ve made these but this iteration, all beef brisket. About an hour or so left.

 

[SmokinEdge]

Third time I’ve made these but this iteration, all beef brisket. About an hour or so left.

Those look spectacular. Is cherry wood in the smoke mix? I know they are delicious and very nice work.

 

[WstTxSmokes]

Those look spectacular. Is cherry wood in the smoke mix? I know they are delicious and very nice work.

Thanks! I use a combination of pecan and oak. I did add a bit of paprika .0025 to the mix. I also let the meat rest 24 hours after mixing which I normally don’t do. Cut shot coming soon.

 

[Second Hand Smoke]

I cube brick cheese and dry in the fridge for a few days before making sausage.
I use Crystal Farms cheese as it is much better quality than other store cheese and cheaper than Tillamook.
Next round I will put through the shredder and dry overnight and toss in potato starch to replicate the Tillamook shreds.

Better quality? Our local farm market, which is HUGE compared to most farm markets, sells Crystal Farms as their "house" cheese. It's much cheaper than all of the other brands of cheese that they sell, and they sell A LOT of cheese. I've always looked at it as the house brand like "Great Value" is at Walmart. I put it on nachos once and I couldn't get the stuff to melt (which may not be a bad thing in sausage making) however I didn't really care for the taste. What am I missing?