Hatch Green Chile Sausage! | Chuds BBQ
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5lbs Meat
5.6g Pink Salt
3.5g Erythorbate
443g Cheese
230g Raw Chilies
250 cooked chilies
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
Go to https://sponsr.is/zbiotics_chudsbbq_0924 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code CHUDSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
Wisconsin cheese curds is the key. Variety of flavors. Doesn't turn into liquid lava.
I’m not sure what’s more impressive, the fact you made a 1000lbs of sausage or the fact you found the energy to make another sausage the rest of the year 😂
Great vid, hatch Chile comes in multiple heat levels mild, medium, hot , Xtra hot.
I prefer the mild , I just want the flavor.
I’m so making these with the venison roasts I have from last season
The butcher shop I go to makes Hatch Green Chile Sausage, with and without cheese, and they are spectacular! Can't wait to try your version!
Where did you find Post Oak pellets. I have been looking for them
could you cold smoke them to dry it and get some smoke flavor than bring them up to 150 or so in a sous vide to finish the cooking? or do you think that would loose the smoke flavor?
I wanna pet your dog
If you want all the flavor of regular cheese that still holds itself together like high-temp cheese, you can actually dehydrate cubed up fresh cheese and mix that into your sausage before casing. The cheese rehydrates really nicely when cooking or smoking the sausages. Just cube up your cheese, and throw the cubes in a dehydrator at 90F for 12 hours. All the flavor of regular cheese, all the useful properties of high-temp cheese.
Moved up to NC from FLA, discovered Harris Teeter and was blown away at what they offer from a grocery store, then Hatch season comes around and they bring in a ton of peppers. Picked up a 25 pound case, spent an afternoon roasting, vacuum bagging, set for the year. Now I see another use for our bounty. Bitchen
Do you think you could use that cure accelerator for Pastrami???
I’ve found high temp cheese is a waste of money.
Hello Chuds will you sell me a case I'll pay for shipping and handling
At 61 ,I just got a master built electric smoker and this was my first sausage I made and smoked. I did cheddar jack and pork/beef .my 10 year old granddaughter loved them! Thank you for inspiring this older lady to new cooking adventures!
Honestly Chef Tom at ATBBQ got me turnt on to the hatch green chilis a couple years ago. Theyre so damn good
I haven't tried yet myself, but my understanding is that "high temp cheese" can be made by letting it dry, uncovered in the fridge.
its so attractive
Aren't Hatch Green Chili's just an Anaheim grown in some certain area? I've tried them and never found any huge difference from a good old stocker Anaheim. I've made your chili and cheddar cheese sausages in the past, and they are superb. I just used regular Tillamook cheese like you did, and yeah it runs out some, but tastes great so I could over look a hole here or there.
Why put the curing salt in you're not preserving it.
Mmm… those chiles haven't "hatched" in Georgia yet… but I am super excited to make some white chicken chili when they do!
My go to, if you can get it for cheese is Cabots Sharp Cheddar, It holds up better than Tillamook when cooking.
Cold smoke the high temp cheese. I think that might help it compare with the Tillamook.
Looks really good! Hey Bradley, 2nd request…. can you add your sanitizer spray you clean your cutting board with? Do we need to visit a restaurant supply store, or is it an Amazon item? Thanks!
Hatch is just up the road from me. I suggest you don't eat them raw. The skins are not readily digestible. Peeling most of the skin is advisable.
The seeds are fine in or out. If you have hot green chile there is heat in the seeds and the white pithy interior. You can adjust heat level by how much of the white inside and seeds you leave in. Mild chiles, it doesn't matter if you leave it all in.
I always cover my roasted chiles in wet towel or wet paper towels and let them steam for 10 to 20 minutes. The steam makes the skins release easier, but youe roasting job looked great and you didn't have much trouble to remove the skins, so no biggie.
Hatch Green Chilis have become the Pumpkin Spice of the pepper world…HGC everything!
Although the oreo-like HGC filled cookies from Central Market are the bomb. Sweet and savory.
I enjoy using the high temp cheese because of flavor, but also it’s harder to overcook. I often give away my sausage so the high temp cheese is more forgiving for when people overcook your sausage.
Try making these with a Pueblo (mirasol) chile from Colorado if you like the vegetal flavor. Way better than the hatch variety.
Bradley: Slices finished product, then proceeds to squeeze almost everything out of it.
Also Bradley: Complains about the voids in the sausage caused by almost squeezing everything out of it.
Can you introduce your dog on the show? It would be nice to meet the official taste tester. 🙂
Did my first sausage last week. Did the ice bath step, anyone have any ideas why the casings are still chewy and rubbery?
Take the seeds out of the peppers. But leave the membrane in. The membrane is the flavor and heat. The seeds don't make the pepper hot. It's the membrane.
I rather use trojan
You had me at hatch chilis…..
Those look amazing! I prefer regular cheese, that hi temp stuff is just over processed. IMO
If you’re interested in a little trick to use real cheese without it melting, let me know.