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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.
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!
My Man!!!! I’m 68 yrs old. Dad retired from the military 1958 Ft Sill Oklahoma took a job in Las Cruces NM. I went from the baby bottle to Hatch Chile! Every grocery store roast green chile during harvest time! Love that smell! I moved to the east coast 1974 I miss the Mexican foods and scenery! Green chile stew,green chile potato soup,green chile stacked enchiladas,green chile burritos green chile flavored beef jerky,,,,,,dang I need me some green chile now 😂😂😂😂 Bro I enjoyed your video
I've lived in Las Cruces for the last 13 years now. We still roast green chiles at the end of every Summer! Had a patty melt with some the other night 😅
@@Duke_de_Plata Stop!!!! You just had to rub it in!!,😡 All jokes aside can’t beat a green chile hamburger! Love me some Blake’s and Whatburger green chile burgers. Grew up on them! Broke my heart when I heard that Burger Time and Days Hamburgers closed. Mom loved La Posta green chile rellenos. Our family ate at Nopalitos. My brother freezes and mails me a dozen green burritos every Christmas from there!
@@Tanner731 I have done that in the past! I’m on a fixed income,,,,,,,,my wife fixed it so I can’t get to it,,,,,,,gotta pass any transaction through the CFO (chief financial officer) 😂😂😂😂😂 I order a case of canned chopped Hatch Green Chile and order Hatch Red Chile Powder I put in my meat rubs when I bbq! Thank you!! 👊🏻👍🤙
I'm all about the 50/50 mix of high temp and the Tillamook cheddar. Try cubing the Tillamook and air dry it in the fridge for a couple of days to raise the melting point before making the sausage. Hatch green chilies in burgers is an awesome way to go too.
Go to Hatch NM, you can buy them by the huge bags. You can have them roasted there. You can get them in mild, medium and hot. Bring them back, peel them and put them in the freezer. Here's an idea, smoked green chili stew.
I made this sausage in August with the same meat mix (though twice as much meat) and it was a home run. Thanks for lessons on sausage making. Based on your recipes, each batch I make gets more rave reviews and requests. Al Pastor is next up
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
CHUD! My wife says she would be on board me getting sausage making gear if I made her Maple Breakfast Sausage! If you haven't made a video about it (I don't think so because I watch all your stuff) I'd love to see one!
Great video as usual. Grocery stores most often carry the mild Hatch Chilies, but they are grown in mild, medium, and hot varieties. Sometimes HEB will carry the hotter ones if you like more kick to your sausage.
Here in New Mexico... Capital of the World of Chile... We Thank YOU for using our Hatch Green Chile... The Best of the Best for the Best of the BEST Video
Hatch chili season is my favorite time of year to be in TX because of snausages like these, every halfway decent BBQ place makes a variation of them...
My man, this was another video that has my mouth watering! I just picked up a meat grinder myself and I'm super interested in learning how to make sausages, so an in-depth run through like this is super helpful. Hope you enjoy every last bite! BTW that snap was crazy.
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.
Been scorching some hatch chilies for the past few weeks and freezing them to use over the winter. Such a great taste but every now and then you will get a super hot one.
This makes me want to try sausage! One tip I heard for my YS640 when doing cold smoking turn on the smoker without heating up. The fan runs when its on even if not ignited and circulates the smoke.
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.
Lol you mean a lot of people discovered that pumpkin spice tastes good, so everyone has to have their version of it? Sure, people have discovered something I've already known for 30 years and others many decades before me: Hatch Green Chiles are just better. I've had chiles from other states and they're not good, not even close to good. California, Colorado, and Texas can keep their chiles for free. Honestly though, our stores here generally carry crap for quality beef even though we have a lot of cows in NM. Some folks who can buy half a cow at time and store it are doing okay, but the rest of us really have pitiful selection when it comes to beef... So those other places tend to have better beef. I guess it's a good thing we can cover our less-than-choice grade beef from the stores in some great fresh roasted green chile. ;)
Yes! My daughter & I need to make a new batch of a Sausage & this sounds like the one. I'll have to send some to my BFF who's now in WI, but used to live in NM. She'll be thrilled. 🌶🧀
Saw your video of you in Chicago trying some of our best delicacies! I hope you had a great time in our city!! I know you at least got some great food!!
Excellent video, I've really been wanting to try sausage. I would like to point out that Bradley mentions there isn't any spice- if it's heat you're looking for you have to buy in New Mexico. While I've been able to find green chile outside of the state (even labeled as hot) it is always severely lacking compared to what's available locally.
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!
I've read somewhere that you can make your own high temp by just holding cubes up regular cheese in the fridge for some time to dry out. I'm not sure if that's true or not but will be giving it a try.
I have a cheese cuber/slicer, which is nothing more than a set of wires on a loom. Works great. Hence I use regular cheddar instead of high temp. better flavor
Seeds are for growing and they are bitter.. the flesh membrane is where the heat is along with any oils inside the pepper. I take them out. I make fermented hot sauce on the side and grow a few different strains of peppers. Cheers brother!
I just use regular cheese. I dice it up roll it in some milk powder and put them in the fridge for a couple days to dry out and they hold together fine.
The high temp cheese is definitely easy to get sick of it. I started using half of what I used to and I enjoy it much more. Chudd you need to come out with a new better tasting old cheddar high temp cheese product. 👍🏻 oh ya and it needs to be available in Canada 🇨🇦 lol!
Deer season starts here in KY this Saturday. Guess what I'm doing? I normally use Morton's quick cure. For a fast overnight cure. I'll be using regular cheese like you, but might use jalapeno cheese.
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?
Texas's secret is to use NM chiles. That tracks. ;). Just teasin', neighbor. Use all 'dem Hatch Green Chiles you can get your hands on... Just don't touch your eyes afterwards.
One thought regarding the cheese issue is to emulsify the cheese, effectively making American cheese but using Cheddar instead of Colby. You'll end up with cheese chunks that will still get gooey, but the oil won't separate out.
He uses a Yoder YS640S which is a high end wifi enabled smoker. It is 100% USA made and can be used as a direct flame grill also. It's one of the highest rated pellet cookers on the market.
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.
follow-up: letting diced cheddar sit uncovered in the fridge for a couple of days to dry seems to have done the trick. The results don't look as good as real high-temp cheese, but based on visuals, seems like its a good middle ground.
where do you get your high temp cheese when you do use it?? i cant find it and i live in a decently large city and the shipping costs to get it from online are more than the cheese itself
Hey brad.. i’ve taked with de Guy from the cheesshop becaUs hyghtrm cheese is not availble in Holland.. but he aranged some matured cheddar for me(and my weenies😝.. this tantes Better and most important it”s Lower in moister .. en the Lise the moister is the harder it melts.. so or you can buy older(tastier) cheese of you can buy any nice cheese younlike..cube it up and put it on a tray in the fridge uncovered overnight or even longer.. when the cubes are dried out s bit they Will melt a lot harder.. greetings from the netherlands.. keep up the great stuff and you’ve made me maken my own sausage dude!.. and Lots more nice bbq treats😎👍.. tanx man!!
I often use regular cheddar for my sausage. I also don’t like cubing it. I just send it through the largest dye I have first on the grinder and set it aside. It crumples when I mix it and distributes a nice gooey bite.
@@MrMoosefire it does leach, I don’t think you are going to avoid that without high temp cheese. When it is ground the cavities are less noticeable and the cheese is distributed more evenly. When I use high temp cheese I put it in as cubes. Regular cheese I grind it.
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 😂
"But now it's time to throw a couple of these on the pit and see how they came out! Got the pellet grill fired up again, we're rockin... oh, God I left one on there..." 😆 Love it! Keep the mistakes in, don't take 'em out in post!
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.
The big Jim's have different levels of heat, you can get extra hot.. New Mexico chile is great in everything. I just ground up some in my brisket burgers and it's amazing in eggs
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.
Jealous of the availability of Hatch chilis, Minnesota isn't a big chili growing area! Some of the farmers markets bring them it, but for sure not at our local stores. Great recipe and video, have to see what I can find
Brad I don't use high temp cheese in my anything, when I use cheese in my sausage or bologna or summer sausage I use Tillamook cheese and cooper , I like the shredded cheese to melt all through my sausage, my customers beg me to make it with cheese the way I do , I've tried the high temp and it's like eating little plastic squares of cheese
i recently had jalepeno cheddar sausage at both Terry Black's and the Pecan Lodge. At both places the mouth feel was terrible, as if they had used too big of a grind and too much fat. Is that just how people like it in Texas? I have never encountered sausage like that before. Everything else at Terry's was awesome. The Pecan Lodge blows.
Go to 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!
take seeds out but i would recommend since you have a shop make a trip to Hatch and buy from the farmers you get some amazing prices
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.
This is an interesting tip/tidbit - @ChudsBbq I'd love to see you do a video evaluating that!
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!
My Man!!!! I’m 68 yrs old. Dad retired from the military 1958 Ft Sill Oklahoma took a job in Las Cruces NM. I went from the baby bottle to Hatch Chile! Every grocery store roast green chile during harvest time! Love that smell! I moved to the east coast 1974 I miss the Mexican foods and scenery! Green chile stew,green chile potato soup,green chile stacked enchiladas,green chile burritos green chile flavored beef jerky,,,,,,dang I need me some green chile now 😂😂😂😂 Bro I enjoyed your video
I've lived in Las Cruces for the last 13 years now. We still roast green chiles at the end of every Summer! Had a patty melt with some the other night 😅
@@Duke_de_Plata Stop!!!! You just had to rub it in!!,😡 All jokes aside can’t beat a green chile hamburger! Love me some Blake’s and Whatburger green chile burgers. Grew up on them! Broke my heart when I heard that Burger Time and Days Hamburgers closed. Mom loved La Posta green chile rellenos. Our family ate at Nopalitos. My brother freezes and mails me a dozen green burritos every Christmas from there!
you can order fresh or frozen hatch green chile online! get a box and roast it on the bbq in the back yard!
@@Tanner731 I have done that in the past! I’m on a fixed income,,,,,,,,my wife fixed it so I can’t get to it,,,,,,,gotta pass any transaction through the CFO (chief financial officer) 😂😂😂😂😂 I order a case of canned chopped Hatch Green Chile and order Hatch Red Chile Powder I put in my meat rubs when I bbq! Thank you!! 👊🏻👍🤙
If you’re interested in a little trick to use real cheese without it melting, let me know.
I'm all about the 50/50 mix of high temp and the Tillamook cheddar. Try cubing the Tillamook and air dry it in the fridge for a couple of days to raise the melting point before making the sausage. Hatch green chilies in burgers is an awesome way to go too.
Good tip about air-curing the cheese. Gonna steal that one.
Go to Hatch NM, you can buy them by the huge bags. You can have them roasted there. You can get them in mild, medium and hot. Bring them back, peel them and put them in the freezer. Here's an idea, smoked green chili stew.
Cant believe you're not over 1M subscribers yet. Another great vid man thanks! 🍻
I made this sausage in August with the same meat mix (though twice as much meat) and it was a home run. Thanks for lessons on sausage making. Based on your recipes, each batch I make gets more rave reviews and requests. Al Pastor is next up
When I lived in Austin I used to love that time of the year when the HEB and Central Market had Hatch chiles, fun times.
Hey Brad, your grill has a fan only mode so yiu can run the smoke tube and the fan. Helps dry that skin and keeps the acrid flavor down.
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
CHUD! My wife says she would be on board me getting sausage making gear if I made her Maple Breakfast Sausage! If you haven't made a video about it (I don't think so because I watch all your stuff) I'd love to see one!
Same!! The wife wants me to figure out a breakfast sausage to replace her "old folks" frozen patties
Dude, love the channel and your delivery 😂. Let's get you over the 400K subs mark! 👍
first time here. love the vibes and energy from you and great looking food. keep doing what your doing :)!
Great video as usual. Grocery stores most often carry the mild Hatch Chilies, but they are grown in mild, medium, and hot varieties. Sometimes HEB will carry the hotter ones if you like more kick to your sausage.
Here in New Mexico... Capital of the World of Chile...
We Thank YOU for using our Hatch Green Chile...
The Best of the Best for the Best of the BEST Video
I was stationed in New Mexico while in Air Force and I swear green chiles were the only thing I miss.
They're the best thing to have on a cheeseburger.
You never tried our meth
Thank you for your service.
We here in New Mexico (USA)
Thank YOU for your Service
@@JakeLovesSteak
EXACTLY...
I made a big batch of hatch chili and peach fermented hot sauce a few weeks ago.
CHILE... Hatch Green CHILE.. not spelled with an " i"
Hatch chili season is my favorite time of year to be in TX because of snausages like these, every halfway decent BBQ place makes a variation of them...
CHILE... not Chili ...
HATCH GREEN CHILE...
My man, this was another video that has my mouth watering! I just picked up a meat grinder myself and I'm super interested in learning how to make sausages, so an in-depth run through like this is super helpful. Hope you enjoy every last bite! BTW that snap was crazy.
That looks awesome. Love hatch chili sausage, and the fresh cheese is the way to go.
This is my favorite new channel. Love it.
My go to, if you can get it for cheese is Cabots Sharp Cheddar, It holds up better than Tillamook when cooking.
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!
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.
He’s making content, bro. Juicy BBQ is the signature of the creator community.
looks great!! the jumps in the chimney flames during the outro really show off that you were struggling a little with this one 🤣
Been scorching some hatch chilies for the past few weeks and freezing them to use over the winter.
Such a great taste but every now and then you will get a super hot one.
This makes me want to try sausage! One tip I heard for my YS640 when doing cold smoking turn on the smoker without heating up. The fan runs when its on even if not ignited and circulates the smoke.
Bro, you are killin' me. I'm so hungry. Great show. One of my favorites. Keep up the good work.
Great vid, hatch Chile comes in multiple heat levels mild, medium, hot , Xtra hot.
I prefer the mild , I just want the flavor.
Yessss. Been waiting for another sausage recipe. This one looks awesome. Love me some hatch chilies
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.
Lol you mean a lot of people discovered that pumpkin spice tastes good, so everyone has to have their version of it?
Sure, people have discovered something I've already known for 30 years and others many decades before me: Hatch Green Chiles are just better.
I've had chiles from other states and they're not good, not even close to good. California, Colorado, and Texas can keep their chiles for free.
Honestly though, our stores here generally carry crap for quality beef even though we have a lot of cows in NM. Some folks who can buy half a cow at time and store it are doing okay, but the rest of us really have pitiful selection when it comes to beef... So those other places tend to have better beef. I guess it's a good thing we can cover our less-than-choice grade beef from the stores in some great fresh roasted green chile. ;)
Hell yeah! Thanks for doing a video on our beloved Hatch green chile. New Mexico true! I wanted to this but with some XXX Hatch chile, super spicy.
I’m so making these with the venison roasts I have from last season
hey cuz would like to know how much smoke powder to add to your seasoning...really like your seasoning it the shit.... thanks Bradley.........
Yes! My daughter & I need to make a new batch of a Sausage & this sounds like the one.
I'll have to send some to my BFF who's now in WI, but used to live in NM. She'll be thrilled.
🌶🧀
I just made a batch of Hatch chili pepper Jack pork sausage today. Smoking them tomorrow
Saw your video of you in Chicago trying some of our best delicacies! I hope you had a great time in our city!! I know you at least got some great food!!
Honestly Chef Tom at ATBBQ got me turnt on to the hatch green chilis a couple years ago. Theyre so damn good
Excellent video, I've really been wanting to try sausage. I would like to point out that Bradley mentions there isn't any spice- if it's heat you're looking for you have to buy in New Mexico. While I've been able to find green chile outside of the state (even labeled as hot) it is always severely lacking compared to what's available locally.
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!
amzn.to/3XM2wOo
Wisconsin cheese curds is the key. Variety of flavors. Doesn't turn into liquid lava.
I've read somewhere that you can make your own high temp by just holding cubes up regular cheese in the fridge for some time to dry out. I'm not sure if that's true or not but will be giving it a try.
I have a cheese cuber/slicer, which is nothing more than a set of wires on a loom. Works great. Hence I use regular cheddar instead of high temp. better flavor
Mmm... those chiles haven't "hatched" in Georgia yet... but I am super excited to make some white chicken chili when they do!
Seeds are for growing and they are bitter.. the flesh membrane is where the heat is along with any oils inside the pepper. I take them out. I make fermented hot sauce on the side and grow a few different strains of peppers. Cheers brother!
Cold smoke the high temp cheese. I think that might help it compare with the Tillamook.
What grinder would you recommend for the backyard cook who wants to get into sausage making?
Yell at the cicadas “QUIET ON SET” 😂
I just use regular cheese. I dice it up roll it in some milk powder and put them in the fridge for a couple days to dry out and they hold together fine.
I say you are the sausage/bbq king.
Wish I could get hatch chiles over here in Ireland!
Definitely going to make these ! ( without the pink salt of corse )
Do you think you could use that cure accelerator for Pastrami???
Those look amazing! I prefer regular cheese, that hi temp stuff is just over processed. IMO
Chud -When did you get a Yoder? Those are the best pellet smokers on the market. I have a 640 comp and smoke all my “Chuds style” briskets on them.
The high temp cheese is definitely easy to get sick of it. I started using half of what I used to and I enjoy it much more. Chudd you need to come out with a new better tasting old cheddar high temp cheese product. 👍🏻 oh ya and it needs to be available in Canada 🇨🇦 lol!
Brad if you turn on the Yoder it will run fan only to help you cold smoke .
Deer season starts here in KY this Saturday. Guess what I'm doing? I normally use Morton's quick cure. For a fast overnight cure. I'll be using regular cheese like you, but might use jalapeno cheese.
I bet some roasted hatch chilies in cream cheese would be fantastic on a bagel.
Yea, baby. Smoke the cream cheese!
So you're saying you don't need the pink curing salt then if you have the cure accelerator and same day cooking?
Hey Brad. have you ever tried making regional food, in nys where I live, we enjoy spedies made with pork beef or lamb.
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?
Man I want to see you compete on that Netflix barbacue competition show, think you would win, specially with a sausage like that
How about a half and half with the high temp vs regular cheese??
BBQ bro is over here giving away Texas smoked sausage secrets like it's Christmas. 😯
Texas's secret is to use NM chiles. That tracks. ;). Just teasin', neighbor. Use all 'dem Hatch Green Chiles you can get your hands on... Just don't touch your eyes afterwards.
One thought regarding the cheese issue is to emulsify the cheese, effectively making American cheese but using Cheddar instead of Colby. You'll end up with cheese chunks that will still get gooey, but the oil won't separate out.
Love your stuff! What pellet grill do you use or recommend?
He uses a Yoder YS640S which is a high end wifi enabled smoker. It is 100% USA made and can be used as a direct flame grill also. It's one of the highest rated pellet cookers on the market.
Thanks!
I would love to do a cook with you guys! Wood against charcoal! Not a competition really just learning from you guys and drink beer! Beer on me
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.
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.
follow-up: letting diced cheddar sit uncovered in the fridge for a couple of days to dry seems to have done the trick. The results don't look as good as real high-temp cheese, but based on visuals, seems like its a good middle ground.
where do you get your high temp cheese when you do use it?? i cant find it and i live in a decently large city and the shipping costs to get it from online are more than the cheese itself
I make small batch sausage 10 pounds or less. I use cheese sometimes. Never high temp.
Hey brad.. i’ve taked with de Guy from the cheesshop becaUs hyghtrm cheese is not availble in Holland.. but he aranged some matured cheddar for me(and my weenies😝.. this tantes Better and most important it”s Lower in moister .. en the Lise the moister is the harder it melts.. so or you can buy older(tastier) cheese of you can buy any nice cheese younlike..cube it up and put it on a tray in the fridge uncovered overnight or even longer.. when the cubes are dried out s bit they Will melt a lot harder.. greetings from the netherlands.. keep up the great stuff and you’ve made me maken my own sausage dude!.. and Lots more nice bbq treats😎👍.. tanx man!!
It wouldn't be a sausage video without @8:40 🤣
I often use regular cheddar for my sausage. I also don’t like cubing it. I just send it through the largest dye I have first on the grinder and set it aside. It crumples when I mix it and distributes a nice gooey bite.
You don't have any problems with the oil leeching out?
@@MrMoosefire it does leach, I don’t think you are going to avoid that without high temp cheese. When it is ground the cavities are less noticeable and the cheese is distributed more evenly. When I use high temp cheese I put it in as cubes. Regular cheese I grind it.
@@paulkersey1989since the other guy didn't bother, thanks for the additional details
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 😂
you can get supper hot hatch chiles they are amazing I buy 2 boxes of hot each year
"But now it's time to throw a couple of these on the pit and see how they came out! Got the pellet grill fired up again, we're rockin... oh, God I left one on there..." 😆
Love it! Keep the mistakes in, don't take 'em out in post!
If I tried this as a breakfast sausage, would i need to do any different spices or variants?
Yes, I've seen tons of vids.....Chuds page run through it, guaranteed to find 2
Lookin' good! Cheers, Bradley! 👍🏻👍🏻✌️
Where did you find Post Oak pellets. I have been looking for them
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.
Believe it or not, seeds is flavor my brother!!
The big Jim's have different levels of heat, you can get extra hot.. New Mexico chile is great in everything. I just ground up some in my brisket burgers and it's amazing in eggs
Was waiting for that balooloolooop
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.
Brad use shredded cheese bud you won't have that issue with cheese oosing out of your sausage.🍻🍻
Jealous of the availability of Hatch chilis, Minnesota isn't a big chili growing area! Some of the farmers markets bring them it, but for sure not at our local stores. Great recipe and video, have to see what I can find
Great recipe
Brad I don't use high temp cheese in my anything, when I use cheese in my sausage or bologna or summer sausage I use Tillamook cheese and cooper , I like the shredded cheese to melt all through my sausage, my customers beg me to make it with cheese the way I do , I've tried the high temp and it's like eating little plastic squares of cheese
You had me at hatch chilis…..
That looked DELICIOUS!
If dicing your own cheese, give them a light dusting of flour or corn/potato starch. It stops them from sticking together.
Great batch bro!
we need a chili relleno sausage
Hey man love the channel you should make a tur-duck-Ken
For thanksgiving
For the algorithms bay bay!!!
i recently had jalepeno cheddar sausage at both Terry Black's and the Pecan Lodge. At both places the mouth feel was terrible, as if they had used too big of a grind and too much fat. Is that just how people like it in Texas? I have never encountered sausage like that before. Everything else at Terry's was awesome. The Pecan Lodge blows.
I was expecting to hear the bell with the second "pat it dry".
That made me lol😅