Hatch Green Chile Sausage!

-Begin by prepping the meat. Pat the brisket and pork belly dry, then cut both into small cubes. -Place the meat in the freezer for a short time to chill, making it easier to handle in the meat grinder.

-While the meat chills, fire up the grill and roast the green chiles. 

-Grill until the skin is blackened all over, then place the chiles in a bowl and cover to steam for 10-15 minutes. 

-Once steamed, peel off the outer skin, remove seeds, and dice.

-Once the meat is chilled, set up the meat grinder with a coarse die. 

-Send the cubed meat through the grinder once, along with one or two raw deseeded green chiles for additional flavor.

-In a large bowl, combine the ground meat with the pink salt, erythorbate, and Chuds Nice & Plump Sausage Starter Mix. Mix with your hands until everything is evenly combined.

-Add the water (approximately 10% of the total meat weight) and continue to mix by hand until the mixture becomes tacky. 

-Then, add the cubed cheese and prepared, diced green chiles, mixing again until evenly distributed.

-Prepare your sausage casings, then fill them with the meat mixture, making links of your preferred size. 

-Once all sausages are cased, place them on your pit for a cold smoke at a low temperature for 3-4 hours.

-After cold smoking, increase the pit temperature to around 250°F and cook the sausages until they reach an internal temperature of 140-150°F. 

-Remove the sausages from the pit and immediately place them in an ice bath to stop cooking and cool.

-Once cooled, the sausages can be vacuum-sealed and stored for later. 

-To reheat, place them on the pit and cook until they reach an internal temperature of 160-165°F.

- Slice and enjoy!