Hot Hatch Green Chile and Cheese Sausage

[jmcrig]

Made up 64 links of pure goodness, Hot Hatch Green Chiles and some hi-temp cheddar cheese, and smoked them with some pecan. Taking them back to the Royal to share with friends.

[CypertJ]

That looks awesome as usual. I'll send you my address.

[Papa Tom]

I better check those out for you.......
Testing takes at least 6.....

[limey]

Looks good, send a half dozen as well

[ChileFarmer]

Mark, great looking sausage. Bet the taste is even better. Nice cook. love the photos. CF

[spacetrucker]

can I be your friend?
seriously, looks great!

[sancho]

Great looking sausage. They're uniformly smoked too. What's your smoking process?

[jmcrig]

I used a Backwoods Competitor with guru on it. They were smoked with pecan, and spent about 3 hrs blooming. Generally, I'll use my Good One Marshall but it was raining that day and the Backwoods can be used in the garage.

[NPayne1]

Can we get the recipe? I'm trying to break into the art of sausage making but I'm having a difficult time. First go round was mushy with no taste, the 2nd, still mushy and too salty. I know nothing about the art, but am eager to learn

[spacetrucker]

that is why I am hanging on this forum, my sausage making skills are in need of refinement, tried the Dakota water stuffer, miserable failure, looking at other stuffers now, and watching and reading the recipes, there are some great looking sausages on here!

[Jrow17]

I can't find any where to place an order:)


Jrow

[jmcrig]

For everyone with questions, I'm not ignoring you. Been one the road at the Royal this week. When I get back to AZ next week, I'll catch up on questions.