Jalapeño Popper Sausage - Good
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YooperDog if you want heat, I would add the hatch or jalapeño. I added jalapeño and it was just right for me. I think it would lack heat without it. I wanted to add cream cheese but it proved difficult to dice up, even frozen. Next time I will run the cream cheese through the grinder frozen and then add it to the mix in like the last minute or two. Overall, the sausage is outstanding. I love them.
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YooperDog if you want heat, I would add the hatch or jalapeño. I added jalapeño and it was just right for me. I think it would lack heat without it. I wanted to add cream cheese but it proved difficult to dice up, even frozen. Next time I will run the cream cheese through the grinder frozen and then add it to the mix in like the last minute or two. Overall, the sausage is outstanding. I love them.
Grimpuppy Thanks, I am prepping for tomorrow. Hopefully will have pics
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Made a batch of jalapeño popper sausage. I added 10 fresh jalapeños to the grinder to bump up the heat. Jonathan had said it was lacking on heat with just seasoning. It ended up with the perfect heat for me. Also did a batch of cheese burger cheddarwurst. I really like it also. I think I am going to use some to make a bacon cheese burger pizza.
I added 1 pound of bacon to each batch also. Hatch green chili is still my favorite fresh sausage/brat, but I think this is number 2 for me.
Grimpuppy - They look great!
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I need these now. Great job!
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I need these now. Great job!
Jamieson22 said in Jalapeño Popper Sausage - Good:
I need these now. Great job!
HAHAH, you and me both
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I made a 10lb batch of these and added HT cheddar and bacon at 1oz/lb. I will be cooking some up later this week and will report back.
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Made a batch of jalapeño popper sausage. I added 10 fresh jalapeños to the grinder to bump up the heat. Jonathan had said it was lacking on heat with just seasoning. It ended up with the perfect heat for me. Also did a batch of cheese burger cheddarwurst. I really like it also. I think I am going to use some to make a bacon cheese burger pizza.
I added 1 pound of bacon to each batch also. Hatch green chili is still my favorite fresh sausage/brat, but I think this is number 2 for me.
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GWG8541 Just checked, comes up “x” on my computer also.
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1 lb = 453.6 gr. Divided into 25 lbs equals 18.1 gr per 1 lb
Multiply 18.1 x meatblock weight in lbs
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GWG8541 If going by ounces I believe it should be 0.64 ounces per pound of meat.
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1 lb = 453.6 gr. Divided into 25 lbs equals 18.1 gr per 1 lb
Multiply 18.1 x meatblock weight in lbs
samspade thanks everyone
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Made a batch of jalapeño popper sausage. I added 10 fresh jalapeños to the grinder to bump up the heat. Jonathan had said it was lacking on heat with just seasoning. It ended up with the perfect heat for me. Also did a batch of cheese burger cheddarwurst. I really like it also. I think I am going to use some to make a bacon cheese burger pizza.
I added 1 pound of bacon to each batch also. Hatch green chili is still my favorite fresh sausage/brat, but I think this is number 2 for me.
Grimpuppy wow they look amazing, great job.
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For those of you that added bacon, did you cook it up first? Also what are thoughts on adding mozzarella cheese? Would that work well with this sea?
rugerbear some do, some partially cook, I froze and added it to my grind. I may cook and add to the mix the next time to see the difference. Let us all know how you do it and how it turns out. Since it is a fresh sausage, you have a little more room for experimenting and adding your own twist to it. I used high temp Cheddar, but I could see Mozzarella working well also.
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I cooked my bacon, but stopped short of crispy. Then chopped it up with a knife and threw it in during mixing. Turned out really well.
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For those of you that added bacon, did you cook it up first? Also what are thoughts on adding mozzarella cheese? Would that work well with this sea?
rugerbear I partially cooked my bacon, chopped it up and added it to the farce. I didn’t want the extra fat and wanted a more of a bacon crunch when I cooked them up. I added HT ghost pepper to one batch and cheddar to another, both were good.
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