<![CDATA[Jalapeño Popper Sausage - Good]]>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.
BD0BD8D3-2338-4A58-9AA1-29C817EFB3D9.jpeg C2B6EAF6-49B3-4CBA-B7BF-F7C9E0CBE758.jpeg ACF888A6-E62C-444E-89D3-2517056ED024.jpeg

]]>https://waltonsdev.nodebb.com/topic/4745/jalapeño-popper-sausage-goodRSS for NodeThu, 10 Sep 2026 19:48:27 GMTSun, 12 Dec 2021 16:18:40 GMT60<![CDATA[Reply to Jalapeño Popper Sausage - Good on Tue, 17 May 2022 19:44:34 GMT]]>PapaSop twice through a 3/8 plate. I like a little courser texture on brats.

]]>https://waltonsdev.nodebb.com/post/77965https://waltonsdev.nodebb.com/post/77965Tue, 17 May 2022 19:44:34 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Tue, 17 May 2022 19:16:14 GMT]]>Grimpuppy
Curious what you’re using for final grind.

]]>https://waltonsdev.nodebb.com/post/77963https://waltonsdev.nodebb.com/post/77963Tue, 17 May 2022 19:16:14 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Tue, 17 May 2022 17:35:13 GMT]]>Grimpuppy Thanks, they are about the size I would like to make.

]]>https://waltonsdev.nodebb.com/post/77959https://waltonsdev.nodebb.com/post/77959Tue, 17 May 2022 17:35:13 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Tue, 17 May 2022 10:47:37 GMT]]>bocephus I used 30mm fresh collagen casings.

]]>https://waltonsdev.nodebb.com/post/77948https://waltonsdev.nodebb.com/post/77948Tue, 17 May 2022 10:47:37 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 16 May 2022 21:17:35 GMT]]>Grimpuppy Good looking brats, what size casings did you use?

]]>https://waltonsdev.nodebb.com/post/77934https://waltonsdev.nodebb.com/post/77934Mon, 16 May 2022 21:17:35 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 16 May 2022 03:59:13 GMT]]>Grimpuppy They look terrific.

]]>https://waltonsdev.nodebb.com/post/77889https://waltonsdev.nodebb.com/post/77889Mon, 16 May 2022 03:59:13 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Sat, 14 May 2022 00:24:13 GMT]]>Grimpuppy looks great I love jalapenos

]]>https://waltonsdev.nodebb.com/post/77774https://waltonsdev.nodebb.com/post/77774Sat, 14 May 2022 00:24:13 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Fri, 13 May 2022 17:55:33 GMT]]>Grimpuppy all 3 look delicious 😋

]]>https://waltonsdev.nodebb.com/post/77749https://waltonsdev.nodebb.com/post/77749Fri, 13 May 2022 17:55:33 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Fri, 13 May 2022 16:11:47 GMT]]>Grimpuppy those look and sound great.

]]>https://waltonsdev.nodebb.com/post/77740https://waltonsdev.nodebb.com/post/77740Fri, 13 May 2022 16:11:47 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Fri, 13 May 2022 14:07:31 GMT]]>Grimpuppy Great looking sausage

]]>https://waltonsdev.nodebb.com/post/77723https://waltonsdev.nodebb.com/post/77723Fri, 13 May 2022 14:07:31 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Fri, 13 May 2022 14:05:33 GMT]]>Grimpuppy They all sound and look delicious!

]]>https://waltonsdev.nodebb.com/post/77719https://waltonsdev.nodebb.com/post/77719Fri, 13 May 2022 14:05:33 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Fri, 13 May 2022 12:53:23 GMT]]>Starting to get low on brats so I made 3 batches last night. From left to right, hatch green chili w/cheddar cheese. Jalapeño popper w/bacon, cream cheese and fresh jalapeños. Chicken (thighs) using hatch green chili, fresh jalapeños and bacon.

I have made about every flavor of brat and these three are my favorites that I will always have in the freezer. They are so good!
74743430-A8C0-46AB-87FE-3EF9AFC90125.jpeg

]]>https://waltonsdev.nodebb.com/post/77712https://waltonsdev.nodebb.com/post/77712Fri, 13 May 2022 12:53:23 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Tue, 15 Mar 2022 14:30:02 GMT]]>Grimpuppy nice

]]>https://waltonsdev.nodebb.com/post/72847https://waltonsdev.nodebb.com/post/72847Tue, 15 Mar 2022 14:30:02 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 23:00:51 GMT]]>rugerbear yes

]]>https://waltonsdev.nodebb.com/post/72797https://waltonsdev.nodebb.com/post/72797Mon, 14 Mar 2022 23:00:51 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 22:11:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/72793https://waltonsdev.nodebb.com/post/72793Mon, 14 Mar 2022 22:11:08 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 21:55:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/72791https://waltonsdev.nodebb.com/post/72791Mon, 14 Mar 2022 21:55:05 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 21:49:56 GMT]]>So you just froze your bacon uncooked?

]]>https://waltonsdev.nodebb.com/post/72790https://waltonsdev.nodebb.com/post/72790Mon, 14 Mar 2022 21:49:56 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 19:51:06 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/72776https://waltonsdev.nodebb.com/post/72776Mon, 14 Mar 2022 19:51:06 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 04:53:00 GMT]]>Oops, meant seasoning.

]]>https://waltonsdev.nodebb.com/post/72739https://waltonsdev.nodebb.com/post/72739Mon, 14 Mar 2022 04:53:00 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 14 Mar 2022 04:52:19 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/72738https://waltonsdev.nodebb.com/post/72738Mon, 14 Mar 2022 04:52:19 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Mon, 07 Mar 2022 05:57:25 GMT]]>Grimpuppy wow they look amazing, great job.

]]>https://waltonsdev.nodebb.com/post/72063https://waltonsdev.nodebb.com/post/72063Mon, 07 Mar 2022 05:57:25 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Sun, 06 Mar 2022 20:52:54 GMT]]>samspade thanks everyone

]]>https://waltonsdev.nodebb.com/post/71990https://waltonsdev.nodebb.com/post/71990Sun, 06 Mar 2022 20:52:54 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Sun, 06 Mar 2022 20:53:36 GMT]]>GWG8541 If going by ounces I believe it should be 0.64 ounces per pound of meat.

]]>https://waltonsdev.nodebb.com/post/71988https://waltonsdev.nodebb.com/post/71988Sun, 06 Mar 2022 20:53:36 GMT<![CDATA[Reply to Jalapeño Popper Sausage - Good on Sun, 06 Mar 2022 20:42:11 GMT]]>1 lb = 453.6 gr. Divided into 25 lbs equals 18.1 gr per 1 lb

Multiply 18.1 x meatblock weight in lbs

]]>https://waltonsdev.nodebb.com/post/71987https://waltonsdev.nodebb.com/post/71987Sun, 06 Mar 2022 20:42:11 GMT