Chile Relleno Sausage

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow this smoking schedule
    -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 145F for 2 hour
    -Increase to 155F for 2 hours
    -Increase to 180F till the internal temp reaches 145F
  8. Once the internal temp has been reached place the sausages in an ice bath to cool down and let them bloom at room temperature for 3-4 hours
  9. If you don’t have a digital smoker just cook these sausages low and slow so as to not render out the fat.

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe
5 from 1 vote

Chile Relleno sausage

A classic Mexican dish (but in a sausage)
Prep Time30 mins
Cook Time5 mins
Total Time25 mins
How much do you want to make? 1000 grams

Ingredients

Egg Coating

  • eggs whites and yolks separated
  • baking powder I use 1/8 tsp per egg
  • salt I use 1/8 tsp per egg

Instructions

Vegetable/Cheese Prep

  • Roast the poblano peppers on an open fire till charred. Transfer to a covered container for 10 minutes. After 10 minutes wash off the charred skin, deseed, and remove the stem. Chop into small pieces
  • In a pan with a little oil sauté the onions and potatoes till they are softened. Add the tomatoes, garlic, fresh peppers and a little salt. Cook for another 2 -3 minutes on a medium heat. Set to the side to cool.
  • cut the cheese into small pieces and set to the side
  • Finely chop the cilantro and set to the side

Meat preparation

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • Grind your very chilled meat/fat on a medium plate (6mm). Rechill if necessary
  • Mix the chilled meat along with all the spices, vegetables, and beer till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once you reach a tacky consistency add the cheese and mix for another 30 seconds
  • Stuff you meat into the hog casings and form into links
  • refrigerate overnight to dry out the casings and develope the flavor
  • The next day follow this smoking schedule
    -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 145F for 2 hours
    -Increase to 155F for 2 hours
    -Increase to 180F till the internal temp reaches 145F

OPTIONAL EGG COATING

  • separate the egg whites from the egg yolks
  • in a small bowl combine the egg yolks, baking powder, and salt. mix till it forms a smooth consistency
  • In a larger bowl whip the egg whites till stiff peaks are formed
  • Gently fold in the egg yolk mixture.

To Cook

  • Warm the sausages in the oven to an internal temp of 145f
  • Dip the cooked sausages in all purpose flour, shake off excess flour
  • dip the flour coated sausages in the egg mixture till fully coated
  • fry the egg coated sausages (till golden brown) in oil that's been heated to 350f
  • place on a wire rack to drain
  • ENJOY!!

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Recipe Rating




Kabanosy

Jump to Recipe Print Recipe Post Views: 1,037 Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince
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