Fall in the Rockies means two things, Archery season and Green Chilies, specifically Pueblo chilies. Every September chili roasters began to pop up on every corner and you can get some of the best chilies in the world by the bushel. Since $20 will get you a year’s worth you have to get creative on how they are used. For this recipe I decided to bring the flavors of Colorado green chili to sausage.
Recipe by Lance Lewis
- ½ cup Kosher salt
- ¼ cup black pepper
- 3Tbsp Cuman
- 2 Tbsp Garlic
- 2Tbsp Onion powder
- 2Tbsp Red chili powder
- 2tsp powdered beef base
- 5lb Ground Pork (Wild Hog)
- 1lb Pork Fat (for 20% ratio)
- 1lb Fire roasted Green Chilis (seeded, peeled and diced)
- 1tsp Cure#1, Prague Powder or Pink curing salt (1tsp per 5lb)
- 1cup fat free dried milk powder
- ½lb High Temp Pepper Jack Cheese (optional)
- 1 pack all-natural sausage casing (optional)
- Rub pork through grinder twice. The first grind with large die pork only. For the second grind run pork and fat through small die. It is important while making sausage to work cold to avoid rendering out the fat you are adding to your mix.
- In a large bowl, tub or meat mixer add half of the seasoning blend, diced chilies, milk powder, pink salt and pepper jack if using. Blend well until evenly incorporated
- After everything is blended take a small amount of mixture and make a small patty. Cook patty and taste to make sure everything is seasoned to your liking. Adjust seasoning to fit your desired flavor.
- If placing into casing, using a stuffer fill all-natural sausage casing to desired length and weight. Once done place on sheet pan with rack and allow to dry in refrigerator overnight. Package and freeze after
- If not using sausage casing package and freeze.
- Sausage will be shelf stable of a week. Freeze after seven days.