I'm in the group of brethren that have been underwhelmed by the store bought hatch chile sausages. After Sudsnswine posted his homemade hatch sausage, I had to try it.
Ground pork
Roasted some Melissa's hatch chiles on the gasser
Seasoned with BPS Little Louie's garlic rub, Aleppo pepper and paprika. Not pictured were the pink salt for curing and non fat dry milk for binder
And of course the diced chiles
Let it cure overnight
Stuffed the next day and linked them
On the Yoder at 175 for about 3 hours or so
Before the ice bath. They took on nice color
Dang good in going with simple seasoning. I finally tasted the hatch peppers. Easy enough to do
Thanks for looking!
Ground pork
Roasted some Melissa's hatch chiles on the gasser
Seasoned with BPS Little Louie's garlic rub, Aleppo pepper and paprika. Not pictured were the pink salt for curing and non fat dry milk for binder
And of course the diced chiles
Let it cure overnight
Stuffed the next day and linked them
On the Yoder at 175 for about 3 hours or so
Before the ice bath. They took on nice color
Dang good in going with simple seasoning. I finally tasted the hatch peppers. Easy enough to do
Thanks for looking!