Not your garden variety sausage!
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Joe Hell getting ready to make a batch, just wanted to verify that the rice is added before the second grind.
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Or maybe it is? It’s been a while since I’ve had a chance to post much let alone have time for many cooking projects at home. Covid had an unexpected affect on business that we didn’t see coming. Demand has increased many times over and a day off is few and far between.
Last week I had a chance actually cook a meal at home and since fresh local produce is in large abundance I decided to go with stuffed bell peppers. I had made a ‘street corn’ sausage at the shop that week and I immediately knew that would be the base of the stuffing. The sausage had grilled corn, green onions, cilantro, cotija cheese and seasonings. I mixed that with a wild rice blend topped with tomato sauce and cheese. As soon as I had my first bite I was inspired…I need to make a stuffed bell pepper sausage!
Despite a long list of ingredients each component played perfectly together. All of the flavors I was going for shined through. I wanted a third of the farce to be fresh veggies, cheese, spices, etc… The ratio was perfect! The green peppers, onion and corn were all sauteed or grilled prior combining.
STUFFED BELL PEPPER SAUSAGE:
26 lbs. ground pork
236 grams plain or Kosher Salt.
650 ml Ice Water
1200 g. Green Bell Pepper
900 g. Walla Walla Sweet Rose’ Onions
1350 g. Sweet Corn
100 g. minced fresh Garlic
130 g. Green Onion
140 g. Cilantro
280 g. Tomato Paste
1100 g. cooked Basmati Rice
520 g. High Temp Swiss
520 g. High Temp Cheddar
20 g. Chili Powder
20 g. Cumin
20 g. Red Chili Flake
20 g. Smoked Paprika
20 g. Achiote Seasoning (Spiceology)
20 g. coarse ground Black PepperI ran the pork once through the grinder using the 7mm plate and on the second pass I added all of the fresh ingredients and rice. The ice water, spices, salt and tomato paste were mixed together and then added along with the cheese to the farce. I mixed until I just started to see signs of protein extraction or binding then stuffed into natural casings. The crew were all blown away by these brats and exclaimed they were the best sausage we’ve ever offered. I’m inclined to agree.
I’m famiar with sweet Vidalia onions but their a white onion would they be a good substitute for the 900 g. Walla Walla Sweet Rose’ Onions
I’m not familiar with Achiote Seasoning (Spiceology). What is it?
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Or maybe it is? It’s been a while since I’ve had a chance to post much let alone have time for many cooking projects at home. Covid had an unexpected affect on business that we didn’t see coming. Demand has increased many times over and a day off is few and far between.
Last week I had a chance actually cook a meal at home and since fresh local produce is in large abundance I decided to go with stuffed bell peppers. I had made a ‘street corn’ sausage at the shop that week and I immediately knew that would be the base of the stuffing. The sausage had grilled corn, green onions, cilantro, cotija cheese and seasonings. I mixed that with a wild rice blend topped with tomato sauce and cheese. As soon as I had my first bite I was inspired…I need to make a stuffed bell pepper sausage!
Despite a long list of ingredients each component played perfectly together. All of the flavors I was going for shined through. I wanted a third of the farce to be fresh veggies, cheese, spices, etc… The ratio was perfect! The green peppers, onion and corn were all sauteed or grilled prior combining.
STUFFED BELL PEPPER SAUSAGE:
26 lbs. ground pork
236 grams plain or Kosher Salt.
650 ml Ice Water
1200 g. Green Bell Pepper
900 g. Walla Walla Sweet Rose’ Onions
1350 g. Sweet Corn
100 g. minced fresh Garlic
130 g. Green Onion
140 g. Cilantro
280 g. Tomato Paste
1100 g. cooked Basmati Rice
520 g. High Temp Swiss
520 g. High Temp Cheddar
20 g. Chili Powder
20 g. Cumin
20 g. Red Chili Flake
20 g. Smoked Paprika
20 g. Achiote Seasoning (Spiceology)
20 g. coarse ground Black PepperI ran the pork once through the grinder using the 7mm plate and on the second pass I added all of the fresh ingredients and rice. The ice water, spices, salt and tomato paste were mixed together and then added along with the cheese to the farce. I mixed until I just started to see signs of protein extraction or binding then stuffed into natural casings. The crew were all blown away by these brats and exclaimed they were the best sausage we’ve ever offered. I’m inclined to agree.
Joe Hell looks incredible. Enjoy
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I’m famiar with sweet Vidalia onions but their a white onion would they be a good substitute for the 900 g. Walla Walla Sweet Rose’ Onions
I’m not familiar with Achiote Seasoning (Spiceology). What is it?
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That sausage looks really good! Joe Hell
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That sausage looks really good! Joe Hell
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Joe Hell Yep right there, “New Topic”
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Or maybe it is? It’s been a while since I’ve had a chance to post much let alone have time for many cooking projects at home. Covid had an unexpected affect on business that we didn’t see coming. Demand has increased many times over and a day off is few and far between.
Last week I had a chance actually cook a meal at home and since fresh local produce is in large abundance I decided to go with stuffed bell peppers. I had made a ‘street corn’ sausage at the shop that week and I immediately knew that would be the base of the stuffing. The sausage had grilled corn, green onions, cilantro, cotija cheese and seasonings. I mixed that with a wild rice blend topped with tomato sauce and cheese. As soon as I had my first bite I was inspired…I need to make a stuffed bell pepper sausage!
Despite a long list of ingredients each component played perfectly together. All of the flavors I was going for shined through. I wanted a third of the farce to be fresh veggies, cheese, spices, etc… The ratio was perfect! The green peppers, onion and corn were all sauteed or grilled prior combining.
STUFFED BELL PEPPER SAUSAGE:
26 lbs. ground pork
236 grams plain or Kosher Salt.
650 ml Ice Water
1200 g. Green Bell Pepper
900 g. Walla Walla Sweet Rose’ Onions
1350 g. Sweet Corn
100 g. minced fresh Garlic
130 g. Green Onion
140 g. Cilantro
280 g. Tomato Paste
1100 g. cooked Basmati Rice
520 g. High Temp Swiss
520 g. High Temp Cheddar
20 g. Chili Powder
20 g. Cumin
20 g. Red Chili Flake
20 g. Smoked Paprika
20 g. Achiote Seasoning (Spiceology)
20 g. coarse ground Black PepperI ran the pork once through the grinder using the 7mm plate and on the second pass I added all of the fresh ingredients and rice. The ice water, spices, salt and tomato paste were mixed together and then added along with the cheese to the farce. I mixed until I just started to see signs of protein extraction or binding then stuffed into natural casings. The crew were all blown away by these brats and exclaimed they were the best sausage we’ve ever offered. I’m inclined to agree.
Joe Hell Wow. That looks amazing. Thanks for sharing the result of your hard work. Something I’m definitely interested in trying.
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Joe Hell Yep right there, “New Topic”
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I copied that page. Cant wait to try it
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HerbcoFood I see that option in every section of the website except this one for some reason
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