[not] Johnsonville Hatch Brats

[sudsandswine]

The Johnsonville Hatch Chile brats thead got me hankerin’ for some Hatch chile sausages so I decided to take matters into my own hands. I bought about 1.5lbs of hot Hatch chiles from the grocery store, then roasted them on the Primo. I ground up a 9lb Prairie Fresh Boston butt and used 5lbs of it for the sausage. Seasoned with a couple ounces of Sausage Maker bratwurst seasoning and used a cup of nonfat dry milk for a binder. Stuffed into natural sausage casings and left overnight in the fridge open-air. I smoked several of them on the Primo today, indirect around 250* using pecan wood chips. I ate one and dunked the rest in a pot of ice water to quick chill and eat another day.

They were excellent :thumb:

 

[Stingerhook]

Now that's the way to do it.

 

[Tioga]

Those look super good

 

[jzadski]

Now that's what I'm talkin about. Those are some real Hatch Chili sausages. Looks Great!

 

[jaypw57]

Dang it!!!! Now i gotta go make sausages! Those look great!!!

 

[Evil-g]

Those had to be good!!!

 

[Fooball]

You're right. That is NOT a Johnsonville.

I bought a grinder and am going to start learning sausage making.

You just taught me my first lesson with the milk powder idea. Thanks.

Yours look great!

 

[SMOKE FREAK]

Excellent!

My last batch had roasted chiles in it. But I don't think I used enough. They seemed to get lost in sausage. 'Bout time to try again.

 

[sudsandswine]

This was just about the right amount - enough you knew they were there, but well balanced with the other flavors.

 

[PaPaQ]

Looks awesome!

 

[SirPorkaLot]

Now that’s got me wanting sausage. Nice job!

 

[snadamo]

great work!

 

[cowgirl]

Way better than Johnsonville! :-D

 

[Learning to BBQ]

Those look great! Nice job!

 

[Smoking Piney]

Awesome, Suds! :thumb:

 

[bowhnter]

Nice!

 

[ShadowDriver]

Oh, I'd love to have a few of those!

Nicely done, Suds!

 

[sudsandswine]

Awesome, Suds! :thumb:

You're right. That is NOT a Johnsonville.

I bought a grinder and am going to start learning sausage making.

You just taught me my first lesson with the milk powder idea. Thanks.

Yours look great!

Pretty sure I owe the nonfat dry milk method to thirdeye - 1 cup per 5lbs of ground meat. So I cannot take credit for that. I tried a soy protein based binder and didn’t like the mouth feel so I went back to nonfat dry milk method. Walmart is the cheapest place I’ve found to buy it in bulk.

 

[Fooball]

Pretty sure I owe the nonfat dry milk method to thirdeye - 1 cup per 5lbs of ground meat. So I cannot take credit for that. I tried a soy protein based binder and didn’t like the mouth feel so I went back to nonfat dry milk method. Walmart is the cheapest place I’ve found to buy it in bulk.

Thanks....Thirdeye has probably taught a lot of people a few things here!

 

[ssv3]

Dang brother!

So good I had to try it. Doing just about the same as we speak. Plan to cure overnight and smoke tomorrow.