Bring some serious heat to your next smoke session with this fiery blend of pork, brisket trim, and fresh habanero peppers. Infused with spice, smoke, and a splash of beer for perfect texture, this sausage hits all the right notes for BBQ lovers who crave bold flavor.
Ingredients
- 15 ground meat — pork and brisket trim
- 8 finely minced habanero peppers
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp turmeric
- 2 tbsp onion powder
- 1 tsp dried oregano
- 1 cup non-fat dry milk powder
- 1 cup beer
Instructions
- Grind the meatUse a coarse plate to grind your pork and brisket trim. Keep the mixture cold to maintain texture.
- Combine the seasoningsIn a large bowl, mix habanero, salt, black pepper, garlic powder, turmeric, onion powder, and oregano.
- Add the binderMix in non-fat dry milk powder to help retain moisture and create a firm, juicy sausage texture.
- Add beerSlowly pour in beer while mixing until the sausage mixture becomes tacky and holds together well.
- Stuff and restFill casings with the sausage mixture, twist into links, and refrigerate overnight to let the flavors develop.
- SmokeSmoke slowly until the sausages reach an internal temperature of 155°F (68°C).
- ServeLet rest, then slice or grill before serving. Pairs perfectly with a cold beer or tangy BBQ sauce.