Hatch Green Chile Cheese Sausage - Smoked Sausage Recipe
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Thank you for watching this smoked sausage recipe video. On This video, I made some super tasty Hatch Green Chile Cheese Sausages. These sausages are my all time favorite flavor and the heat level was spot on. If you're a fan of Hatch chile and smoked sausage, this is a recipe for you.
Thanks for watching
Smokin' Joe
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Honestly Joe, by now you should have your own sausage masterclass! You're a gift to the bbq world!
We'll second that!
Thank you so much for your comment. This literally made my day! I appreciate you watching 👍🏼
I second this 🔥🔥🔥
I could hear the snap of the casing, when you bit into the sausage.They look so good. The sausages would be good with eggs and hash browns for breakfast. I hope your 2022 will be great. Cheers, Joe! ✌️
Ooooooh! You’re onto something there!
That looks absolutely fantastic. I do have one question, when you cut between the links, how do you keep the casing from opening up at the ends?
Great question Tom. Letting them rest in the fridge not only dries the casing but it also dries up the twist in between each link. I simply take some scissors and cut it close to each link. 👍
Damn Joe , you’re becoming a sausage guru! I’ve learned a lot watching you and my sausages are better with every batch I make .
Thanks and keep stuffing em !
That's so awesome Bob! Thank you so much for your support. 👍
Brother Joe, them sausages look amazing. Love a lot of cheese and spicy in my sausage. Good stuff brother
Thanks so much brother CJ! They were so darn tasty!🤘
What do you do when you make such a huge batch of sausage? I've only made about 4 batches since I got into the sausage game and my freezer is still full!
I give most of it away to family and friends and I'll sell some too. 👍
JOE!!!! These look fantastic!!! I definitely need to add this to my list! I recently discovered your channel and I have really enjoyed watching your videos. Keep up the good work!
Thank you so much. These sausages were so good. 🤘
Great video! Did you roast your Hatch chilies?
Looking great as usual Joe! You are one of the main reason I start making my own sausages 😁 Thank you !!
Fantastic video, Joe!
Thanks Fitz!👍
I love all your sausage videos brother 👍🏼 I’m a local in El Paso also. “GO COWBOYS “
Nice Jerry! Thanks for watching 👍🏼
That looks amazing I’m looking forward to watching especially since I’m on a carnivore diet until summer vegetables are growing in the garden have a beautiful day us KetoVore/carnivore are always looking for people to teach us a new way 👏🏻
Looks so yummy and mouthwatering! Thank you for the step by step instructions and for sharing.
Thank you for watching Mariem. 👍🏼
I wish that you would have the percentages listed for each ingredient like you have for the salt, cheese and chilis. That way I could portion those ingredients to the quantity of meat that I am using.
That's easy to figure out. Divide the weight in grams of the ingredient by the grams of the meat and multiply that times 100. 👍
Example 68.1÷5448x100=1.25%
Love all the recipes! How long do you wait before you vacuum seal and freeze the extras? Is there a certain temp they need to get before you freeze them?
Why haven’t you been using your Meat! mixer for your last few sausage recipes?
Because I don't feel like washing it. 😁👍
I would like to see your Knife sharpening skills. I need to sharpen all my kitchen knives.
You got it Brian. 👍🏼
What is your source for the Hatch chiles? Is it merely your proximity to New Mexico so the local markets have them in stock?
Hello Dave, we drive to Hatch every year to get our chile directly from the farmers. I'm only about 1 1/2 hours away. 👍
Might be a dumb question, why should you keep your grinder cold?
Not a dumb question at all. You want to keep your meat as cold as possible. The meat grinds easier when everything is cold. If the meat warms up, it starts to smear. 👍
Why you didnt use any type of binders for the mix ?, did the cheese replaces the no fat dry milk ?
Some people use it, some don't. As you can see, there's no problem with binding or juice retention.👍
Hiya Joe, Man that looks good and I would love to see a knife sharpening video.
Thank you John! I'll work on the knife sharpening video. 👍
Please post the knife sharpening video. I can ever get my knives that sharp.
Will do my friend 👍
Awesome thanks and I would love a knife sharpening video
Thank you for watching. I'll work on the knife sharpening video. 👍
Just curious, what kind of wood do you usually smoke them with?
99.9% of the time it's post oak. 👍
Just killin it Joe!!!!
Wow! I need to learn how to make my own sausage like this! Awesome
I would love to see a knife sharpening video! Love your videos!
Thank you Joseph! I'll work on the knife sharpening video. 👍
Well done Joe! Sausage making is a little mysterious for some of us, but you explained it really well! And this recipe/flavor of sausage sounds INCREDIBLE! This would be the first sausage-making recipe I would try! Thanks for sharing!
Thanks so much bud. I try to simplify sausage making. It's a little work but it gets easier. 👍
Definitely would like a knife sharpening video Joe
I'll get that out asap. 👍
Would really like to see a knife sharpening video...
Thanks Joe. I'll work on the knife sharpening video. 👍
Would love to see your knife sharing technique
Will do Kirk!👍
Great video! What size screen did you use for the grinder?
I used the 4.5mm plate. 👍
You should make a chili verde sausage! Great video!
Love the idea!🤘
Wow! I watched your video yesterday and made them yesterday /today I smoked them. damn! They are amazing!!! Salt level was perfect. I used beef/pork 65/35 because that’s what I had. Thanks!
When you sliced into the sausage, I literally said out loud “ Que chulada” haha. Great job brother joe. Keep up your savagery lol
Thanks so much Erick!👍
looked great Joe!! lets see the sharpening vid!!
Thanks my man! I'll work on that video. 👍
Ngl Id buy these sausages from you if you sold them.
I do sell them if you're local. 👍
Can you just use pork or is the brisket trimmings a must? Also, where would you buy brisket trimmings? Looks delicious by the way!
You don't have to use beef. In fact, most bratwurst are 100% pork. I cook so many briskets that I always have brisket trim in my freezer. Thanks for watching 👍🏼
Thank you Joe!
Another awesome sausage video brother,🔥🔥I also like the new intro👌🏽👌🏽. Take care
Great video! I was in El Paso last week and remembered you’re down that way. If you ever open a retail or bbq place I’d love to visit when we come back down there to see family.
Soon there will be a bbq food truck. 🤘 Thank you.
@@SmokinJoesPitBBQ Random... but I own an SPK-500 mobile unit that I purchased from a restaurant auction. I haven't taken their stickers/branding off.... but it still says "Smokin' Joes BBQ and Catering" on the side. When you open up your bbq food truck please share about it on TH-cam. I'll gladly try and make the trip over there when we're in town.
Hey Joe Another great video. You may have addressed this in another video, but can you compare the sausages smoked on your Yoder to those smoked in your electric PK-100? Thanks again.
Why do I watch your videos when I'm hungry??? Dont have the ingredients on hand, but I will be making these soon. Thanks!
Knife sharpening video would be appreciated, sir! Also, great looking sausages!
Love it sausage vids will be making an attempt
Give it a try, you'll love it.👍
Joe I would love to see that knife sharpening video. I have full confidence in your stuff. I'd love to learn how to sharpen a knife from your videos in particular!
I just started making my own sausage and came across your channel - and I am glad I did! This sausage looks delicious! I love Hatch chiles, so this one is right in my wheelhouse. Question - what size sheet pan is that? I'm looking for a large pan to use the same way as you are.
Those look absolutely amazing! What an awesome sausage! 👏🔥🍻
Bro, do you sell / ship these sausages, I just don't have the time or equipment to do it myself, I would order it monthly.!!
hey joe i recently turned 22 and wanting to buy a smoker not super high end wanting to spend under 400 if possible, do you have anything you recommend
GOOD JOB JOE. I grow a lot of diff Hatchies. Ill b doin some xsoon.Thanks
Would like to see a knife sharpening video. Please and Thanks!
And maybe a meat grinder cleaning video?
Joe where do you get that big stainless tray that you’re using to put ice on with your sausage and what size is it thanks love your channel
What is the name and model number of the stuffery you're using would like to possibly purchase one
The King of sausage strikes again!
Could you substitute the ice water for cold wet flavors like w sauce bbq sauce and a few other wet ingredients?
I've never tried that. You need that ice cold water to chill the sausages down quick. 👍🏼
@@SmokinJoesPitBBQ I'm going to try a few things but I'm also going to do the ice water as a control.
Joe, thank you for inspiring me I really want to start making some sausage now!! what would you say the ratio of brisket to fat we should looking for?
Joe, do you have a video that explains how you come up with the measurements for your ingredients, and why you measure in grams?
Outstanding! Wow ur really in making sausage! I bet they r amazing 👍🏽
I love to watch you make sausage. Could make a German Style Frank. I have yet to get mine right.
Amazing video as always 🤝🏼
Thank you for watching Raul. 👍
Приветствую вас библию там жизни молитва даст верю Иисуса очень люблю вас Иисуса Христа помочь вам не Гришит зависит от вас грех это духовный сатана попадёшь ад через Иисуса попадёшь рай 🙏 Иисуса сын Бог он за наши грехи для всех национальный он ради нас умер на кресте всех ему дети сейчас он живой помочь вам зависит от вас зимля плохой и пустой каждый дне разрушается после смерти есть ад и рай через Иисус попадёшь рай 🙏 только живите на ему слова чистый добрый любви истина сохранить семья от Бога только библию про наши жизни написано для верующих для неверующий читайте библию истина мы очень живём грех за наши грех зимля испортят бог уже устали воспитать нас Бог любит нас через Иисус прости наши грехи он добрый врач он добрый отец он помочь вам зависит от вас 🙏💓 ибо так возлюбил бог мир, что отдал сына своего Единородного дабы всякий верующий в него не погиб ноимел жизнь вечную ибо не послала бог сына своего в мир чтобы судить мир но чтобы мир спасен был через него
I have a question, you based the curing salt on the weight of the trimming and not the total weight of the meat, why is this? I really like the channel, well done!
would love to see a knife sharpening video. Recently purchased several Dalstrong knives and have been sharpening at home with a wetstone. Would love to see your process
Joe - for us beginners, what is a "rule of thumb" as far as knowing how much in grams for each spice and salt?
knife sharpening video ~ yes please!!!!
Will do buddy. 👍
Love your channel! I'm a little late to this one, but I take it that you roasted, skinned and removed most of the seeds on your chilles?
Joe, you ARE THE MAN with these sausage recipes, just incredible.
Odlican recept za kobasicu, probacu da napravim. Pozdrav iz Srbije.
El Paso represent! That’s a great combo of green chile and cheese. 🤘🏽
What size grinder plate do you use? 4.5, 6.5?!
I used the 4.5mm.👍🏼
I love that you replied right away!!! Awesome! Love your content brother! God bless you
Мужик, ты классный и отлично готовишь буду продолжать смотреть тебя!😃👍
You made me very hungry and inspired...great vid thanks
Excellent vid Joe! 🤙🏽
Thank you Johnny!👍
After seeing this you make me want to go out and by a meat grinder and whatever you call that thing that spits out the sausage to make some links 🤣🔥💯
Joe, those look killer!! Do you think it is possible to make a Birria sausage?
Did you use hog casings Joe?
Yes sir I do. 👍
I would love to see a knife sharpening video with all the tools used in the process.
Thanks for sharing joe !! Happy cooking 🤠
Let's see the knife sharpener
You got it!👍
How much of each ingredients for 5lb of meat
Great idea love to watch a good knife sharpening video.
I wish i was in the us for the food, you guys have great food
Another tasty sausage I'll have to make! Where do you get the Hatch Chile? +1 on the knife sharpening video.
Thanks Michael. I go to Hatch each year to buy my green chile. I'll work on the knife video. 👍
Awesome video Smokin Joe 😎👍
Thank you Loaderman! 🤘
Impressive sausages!!! Have a happy new year full of health and fortune, Sir. Un saludo desde España.
Gracias Manuel! Saludos amigo 🤘
Joe I'm wanting to get in to sausage making after watching you and Brad from Chuds BBQ make all these delicious looking links! What size meat grinder do you recommend?
Hello Kent, I think a 1.5HP is perfect. The problem with the smaller grinders is that it takes too long to process the meat. Thanks for watching 👍🏼
Joe you are Legit!! What an amazing sausage recipe, hatch green chili n cheese absolutely amazing! I really enjoyed this and love watching your channel. God Bless
Thanks so much B!🤘
I would love a knife Sharpening video.
Hi Joe! Shall the pink salt be added to this recipe?
We love your show and thank you for the info my friend
Another awesome sausage making video there Joe!!!! Thanks for sharing. I'm adding this recipe to my archive for sure...
Thank you David! This one is a keeper. 👍
joe....those look and sound amazing!
Would love to see a knife sharpening video.
Joe and 2guys and a cooler are really fantastic. Masters or the trade. Nobody shows anything like this. A real artist. Thank you for this video.
Thank you so much Danson! I appreciate your comment my friend.👍
Looked amazing
Thank you for watching 👍🏼
Hey Joe, how do you sharpen your knifes?
heck yeah, looks scrumptious Joe
Some one has a car that said your name so I will sub
Please show me how to sharpen my knives!
I just want to know where I can get a sample! Looks amazing as always. Thanks for another great video!
Thank you Corey! 👍🏼