Hatch Sausage

[ssv3]

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!

 

[Stingerhook]

Dang fine Sako. :eusa_clap

 

[JRDINCC]

Those look real good. Been making jalapeno sausage for a while. Think I'll substitute some hatch chili.

 

[ssv3]

Those look real good. Been making jalapeno sausage for a while. Think I'll substitute some hatch chili.

Thanks! You definitely should as the hatch flavor is distinct. While I was eating I thought that I should’ve added some jalapeños too in order to kick up the heat index since the hatch’s were mild.

 

[Fooball]

Those look great Sako.

I know an ice bath will stop a meat from cooking further, but won't it also wash off some of your smoke flavor?

 

[SMOKE FREAK]

Beautiful color on those links.

 

[BDAABAT]

Looks amazing Sako! Good looking links indeed!

Bruce

 

[sudsandswine]

Lookin’ good!

 

[SmokinAussie]

Very tidy work Sako!

Time to batch up!

 

[bowhnter]

Looks great Sako!

 

[DBBQ]

Damn that looks great Sako!

 

[Lomey]

Perfect looking sausage!