Roasted nm red Chile and ancho sausage

[WstTxSmokes]

Ran out of sausage and the wife and kids are out of town so thought I’d smoke some sausage. I bought some ancho and New Mexico Chile pods and roasted them for a bit and then ground into powder. Full ingredients listed below by grams. This was for a 12 lb packet brisket.

18 grams ancho
18 grams red chile
26 grams garlic
7 grams mustard powder
6 grams tx dust season
6 grams paprika.
1.4 percent combined kosher and pink salt
5 grams white pepper powder

 

[WstTxSmokes]

Coming along nicely.

 

[WstTxSmokes]

Before pulling them and after the ice bath. Took a sneak peak bite of one and they came out great. Just an overall good sausage link. I made sure to wrap them tight for a plum sausage and lost a few but other than that my best tasting link!

 

[WstTxSmokes]

Vac sealed and ready. Probably one of my favorite parts of sausage making, ha.

 

[JLinza]

Looks darn good

 

[WstTxSmokes]

Forgot the cutshot. Super snappy. This is my best sausage I’ve personally made. grinding the pods made a difference in flavor profile. Earthy but not bitter at all.

 

[chopsaw]

Those look perfect . I like the flavor profile and the color / look of the cut shot . Thanks for that BTW , the cut shot tells a story .
I did some hatch chili chorizo a while back . They make a great taco bowl .

 

[jcam222]

Bookmarked to try! They look and sound fantastic! For the salt is that kosher and Himalayan pink or is the pink portion cure #1?

 

[WstTxSmokes]

Thanks! That is just kosher salt and pink portion cure.

 

[WstTxSmokes]

I still haven’t made chorizo but that’s on my list!

 

[WstTxSmokes]

Thanks! That is just kosher salt and pink portion cure.

Cure number 1