Celebrate Sausage S02E24 - Chile Relleno Sausage

#celebratesausage
Today we are making the Chile Relleno Sausage. You can find a printable recipe (with adjustable quantities) here: twoguysandacoo...
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Eric
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[@SmokinJoesPitBBQ]

Oh my! Fantastic looking Chile Relleno Sausage Eric! I love that you fried it just the the authentic chile relleno. 🤘 🇲🇽

[@2guysandacooler]

Thanks Joe for the Inspiration!!! Great sausage!

[@duncanhenry]

This sausage looks unbelievably good. That last step, frying it in the egg would give it such a cool texture. Great idea.

[@davephillips7550]

I always hit the like button first because I know it will be fabulous before I get started

[@2guysandacooler]

Thanks Dave!!

[@warmsteamingpile]

Half Cajun and half Mexican, you had to be a serious food person with that heritage. This sausage is going on my to do list.

[@C-Mah]

Wow. Breading the sausage is a game changer.

[@pattayaguideorg]

Eric - And how do you describe a sausage like that? Me - takes of my hat, looks to the heaven's and starts singing the Mexican National Anthem.

[@2guysandacooler]

😂😂😂

[@MAV3NX]

Oh my goodness, two of my favorite things in the world, Chile relleno and sausage! This is absolutely on my to do list 🤓

[@acarrillos]

Chile Relleno was my mother's favorite food, a lot of stories around it, the 11 mom's brothers and sisters grew up believing if my mother doesn't taste first their chile, it will be very spicy, that was the way she could eat more than one. She passed away last year, so thank you so much Erik!!!

[@toshiyukisuzuki7610]

I am actually salivating, and my dog looks at me quizzically.

[@ericfoster3636]

Brother you are killing it! Chilies Relleno is my go to Mexican entre!

[@2guysandacooler]

Thank you sir!!

[@jimduffy9773]

I've ben subscribed to Joe's channel for some time now. Always has good recipes and advice.

[@bobandkaren2011]

Thanks Eric! Respect to you for giving kudos to Smokin Joe my other favorite sausage making channel along with yours. I got my inspiration to make sausage a few years ago from my hero Meredith Leigh and was thrilled to come across your interview of her. I'm waiting on my grinder and stuffer to start my long time dream.

[@2guysandacooler]

Awesome! Thank you!

[@FarmerJimbob]

Always the highlight of my lunch break. I absolutely love when these videos come in quick succession. I know this is a lot of work, and I for one can't say enough to express my gratitude. I think I'm going to take the plunge and buy a ton of gear on the sausage maker so I can be ready for the holidays!

[@2guysandacooler]

Thanks for watching and commenting!!

[@PatWatAloha]

I 100% agree with you! When I go to a Mexican restaurant I got to have a Chile relleno. That's a MUST. I'm new to making sausage and when I saw this I gotta try and make this sausage. I'm from Hawaii but now I live in Japan and there's hardly any Mexican restaurant. So making this sausage would remind me of Chile relleno. Thank you for your videos. Btw, have you ever tried a Hawaiian Portuguese sausage? It's most popular sausage in Hawaii. You can even find it on a McD breakfast menu. I would love if you can feature that sausage. Mahalo, (Thank you) for all your video's! I've learned so much about everything you presented.

[@McGieHomesteadAdventures]

I’m thinking you made my mouth water more with this video than with any other! OH MY GOODNESS!

[@2guysandacooler]

LOL. at 5am also!!!

[@gerryrussell5325]

Beautiful. Thank you.

[@jameswallace3043]

You've been blessed as well as me growing up I totally understand and I totally know what it takes problem is cuz I'm an Indian Jewish so-called gringo that knows how to cook this that is a bachelor and elderly age I have no one to share this with my nieces and nephews as they grow older sometimes they're not really receptive to receive it but it is what it is it breaks my heart because I know it's delicious

[@Erika70079]

Wow! This looks incredible. I will need to try this. So unique.

[@janjoslyn4593]

Looks SO delish!!

[@Dmenbiker]

That really looks like a flavor bomb for ones mouth....

[@2guysandacooler]

Seriously packing some flavor!!

[@bryanjensen355]

Because of the mass difference between a full hog sausage and a normal stuffed poblano going into the traditional fluffy egg batter, my inclination is to help it coat and stand up a bit better. I think a lanced a sausage with a corn dog stick and dipped into an egg batter that has more flour added would do that. One could avoid the full beer-batter or corn batter style coating for maintaining the traditional relleno flavor harmony, but it would have (I'd guess) an improved eating texture and presentation experience.

[@cornrichard]

Great month so far. If I could suggest an idea for the future, I am making up a batch of buckboard bacon from pork shoulder. I would love to see a version from you. Thanks for all the delicious recipes.

[@KowboyUSA]

The flavor of a good chile relleno should make a sausage delicioso.

[@_J.F_]

Wow! They look mouth-watering! I actually made some very similar sausages not that long ago and they were fabulous. The egg coating is completely new to me though and I will absolutely give that a go next time i make a batch of sausages.

[@rickgillespie2727]

im going to have to try this.

[@danemmerich6775]

Wow, ill bet that tasted amazing!! The recipie us the key here.

[@ChefJimmyJ]

That is different and interesting. Nice job, as usual.😀👍

[@2guysandacooler]

Thanks Chef!!

[@WEareALLdoomd]

What a Fun and Great looking sausage Eric. Obviously VERY juicy and packed with flavor🤤 What’s next Sir? Beef Wellington sausage? Another gem👍🏻 -Doc

[@2guysandacooler]

Ohhh Beef Wellington... That sounds yummy!!

[@ChefMikee]

I grew up on the border and Chile Rellenos has always been a favourite. In my area we used Hatch Chiles but Poblanos are all that's available where I am now. I will try these sausages soon. Love your channel - Great tips and content. Keep it coming

[@billshepherd4331]

That looks Really good!

[@bazerkly907]

"The Sauce is most important part of a Chile Rellano".....

[@yoopermann7942]

OH BOY!!! two of my favorite foods in one who could ask for more?

[@LG-wt5mr]

🤘🏽🔥

[@bobbywelch6035]

Never heard of deep frying a sausage before. Interesting.

[@vaazig]

You clearly have never been to Scotland. Sausages, mars bars...

[@Cidfloyd]

Loves this recipe going to try it with some of my Hatch peppers I just harvested. What size mixer do you use and how many pounds can you mix at a time?

[@2guysandacooler]

It's a 5.5 qt mixer and it can mix roughly 2 kilo's (4.4 pounds) with no problem.

[@denverbri69]

You need to add a link for lipitor. LOL

[@stephenadams5241]

Looks great Eric. Any chance of a Kofta or Kebab recipe?

[@421rants2]

That looks amazing.....that's so on list. As a matter of fact I think this is going straight to the top of the list. Oh and I grow my own habaneros, and I've never heard of chocolate habanero.......where do I get some seeds?........ fantastic video, thanks for sharing.= ) Edit; the cool mist humidifier link is no longer active.

[@2guysandacooler]

It's a really tasty sausage. The process is certainly next level but well worth the trouble. Here's where I get mine: pepperjoe.com/products/chocolate-habanero?_pos=4&_sid=8624f1009&_ss=r

[@421rants2]

@@2guysandacooler Thanks so much.....something new I need to try......Eric your the man. = )

[@2guysandacooler]

Thanks for the heads up on the humidifier. I just updated it (amzn.to/3B9oRXU)

[@alexcue6509]

That looks so good.

[@toddstropicals]

It's one of my all time favorite dishes also. So yeah, why not make a sausage out of it.

[@jihlnabaat6329]

I want some too I would love to make this but atm my left arm is out of commission.

[@richardwilkinson9398]

I loved this sausage. I had to leave the cumin out. It was just too strong and got stronger with smoke. Without it was perfect (for me).

[@24framedavinci39]

I love chile rellenos. Funny enough, my spouse doesn't. I think it's a regional thing. They're from Guadalajara, Jalisco, whereas, I'm white American. I think I like a wider range of Mexican foods than my honey.

[@2guysandacooler]

I bet she's a Tejuino fan though?

[@24framedavinci39]

@@2guysandacooler Wait, do you remember my comment from your tejuino video or you just remember tejuino is from that region? Either way, what a memory! I actually did make tejuino shortly after your video. I should have let it ferment an extra day or two since our home has the AC running 24/7, so there really isn't a good place to ferment at room temp. I'll have to give it another go one of these days.

[@timhunter7179]

Can the smoking step be omitted and use them as fresh sausages instead?

[@2guysandacooler]

Yes. Just omit the cure

[@jimbop4499]

When you squeezed that...it was like squeezing my tongue full of saliva!..i should skip that part of your vids. 😝

[@scottbowen9598]

Hey Erick, what is the discount code for The Sausage Maker? Thanks

[@2guysandacooler]

2GUYS10 --- It expires the 31st of this month

[@scottbowen9598]

Thanks much.

[@samehtet]

Hey eric An important question about the doctor's saousage: If the safe temp for beef cooking is 70, how is it safe to cook it on 62.8? Do i have to use vitamin c?

[@2guysandacooler]

Beef can be cooked at a much lower temp. 70c is even high for pork and chicken. You can cook beef as low as 55c. (think rare/medium rare steaks). The way I cooked it in a sous vide bath it pasteurizes it. This kills the bacteria that could possibly grow. Vitamin c in optional

[@samehtet]

@@2guysandacooler even if we are talking about ground beef? That is great!! Can i cold smoke it after the sous vide?

[@2guysandacooler]

@@samehtet I wouldn't unless cure was added. If you add cure #1 then yes..

[@samehtet]

@@2guysandacooler even if the product is fooly cooked?

[@2guysandacooler]

@@samehtet correct

[@peterschumann661]

Hola Erik hablas español ?

[@2guysandacooler]

Si

[@ilfarmboy]

if cilantro taste like soap it is no good needs to be thrown away it is old

[@2guysandacooler]

LOL. There are people out there that have a genetic issue which gives them a variation of olfactory-receptor genes that allows them to detect aldehydes. This is what makes it soapy tasting. Very interesting!!

[@mdbellalkhan5684]

I watched your video. The videos are beautiful. Video quality is very nice but like view subscribe is very low, another is more, if you have you can be a professional youtuber. Do you want to be a professional? We can talk about how this can happen.

[@massawax]

Did not like the recipe. Too much of everything. Simple is best

[@2guysandacooler]

LOL. This is a novelty sausage (It's supposed to be outrageous). Think of it as a complete meal in a casing...