Hatch Green Chile Cheese Sausage - Smoked Sausage Recipe

Thank you for watching this smoked sausage recipe video. On This video, I made some super tasty Hatch Green Chile Cheese Sausages. These sausages are my all time favorite flavor and the heat level was spot on. If you're a fan of Hatch chile and smoked sausage, this is a recipe for you.
Thanks for watching
Smokin' Joe
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[@guilhermanacas]

Honestly Joe, by now you should have your own sausage masterclass! You're a gift to the bbq world!

[@PSSeasoning]

We'll second that!

[@SmokinJoesPitBBQ]

Thank you so much for your comment. This literally made my day! I appreciate you watching 👍🏼

[@275CHIKO]

I second this 🔥🔥🔥

[@dwaynewladyka577]

I could hear the snap of the casing, when you bit into the sausage.They look so good. The sausages would be good with eggs and hash browns for breakfast. I hope your 2022 will be great. Cheers, Joe! ✌️

[@jabawockee199]

Ooooooh! You’re onto something there!

[@Texas-Bob]

Damn Joe , you’re becoming a sausage guru! I’ve learned a lot watching you and my sausages are better with every batch I make . Thanks and keep stuffing em !

[@SmokinJoesPitBBQ]

That's so awesome Bob! Thank you so much for your support. 👍

[@BluePiggy97]

Just killin it Joe!!!!

[@GrillandSmokeBBQ]

The King of sausage strikes again!

[@kupski1964]

Joe, you ARE THE MAN with these sausage recipes, just incredible.

[@SethGurule]

Thank you, for spelling it Chile! From a born and raised New Mexican, we take our chile VERY seriously!

[@mackmckenzie8479]

Thanks for sharing joe !! Happy cooking 🤠

[@backyardmowerracing492]

I used to take a game and meat class in school and your videos make me miss is a lot. I miss doing all this stuff

[@SheepdogsHeart]

Why do I watch your videos when I'm hungry??? Dont have the ingredients on hand, but I will be making these soon. Thanks!

[@johnnymann5679]

Excellent vid Joe! 🤙🏽

[@SmokinJoesPitBBQ]

Thank you Johnny!👍

[@pascool182]

absolutely incredible, thanks for the class. saludos de chile

[@SmokinJoesPitBBQ]

Thanks so much for watching amigo!👍

[@ChickenFriedBBQ]

looked great Joe!! lets see the sharpening vid!!

[@SmokinJoesPitBBQ]

Thanks my man! I'll work on that video. 👍

[@1loadermanjack]

Awesome video Smokin Joe 😎👍

[@SmokinJoesPitBBQ]

Thank you Loaderman! 🤘

[@CookingWithCJ]

Brother Joe, them sausages look amazing. Love a lot of cheese and spicy in my sausage. Good stuff brother

[@SmokinJoesPitBBQ]

Thanks so much brother CJ! They were so darn tasty!🤘

[@94auwing]

Awesome thanks and I would love a knife sharpening video

[@SmokinJoesPitBBQ]

Thank you for watching. I'll work on the knife sharpening video. 👍

[@michaeltooke9164]

Wow! I watched your video yesterday and made them yesterday /today I smoked them. damn! They are amazing!!! Salt level was perfect. I used beef/pork 65/35 because that’s what I had. Thanks!

[@FritzFrank]

Those look absolutely amazing! What an awesome sausage! 👏🔥🍻

[@DeltaCharlieMike]

Definitely would like a knife sharpening video Joe

[@SmokinJoesPitBBQ]

I'll get that out asap. 👍

[@dabul3169]

Amazing video as always 🤝🏼

[@SmokinJoesPitBBQ]

Thank you for watching Raul. 👍

[@WYO-FAM]

Joe, I didn't have a chance to watch this video until today. The green chili and cheese sausages look just amazing. Keep up the great work my BBQ friend. Have a great day.

[@CookingAtPamsPlace]

Wow! I need to learn how to make my own sausage like this! Awesome

[@foodpimpz9086]

Looked amazing

[@SmokinJoesPitBBQ]

Thank you for watching 👍🏼

[@Sheenasalesthriftytreasures]

That looks amazing I’m looking forward to watching especially since I’m on a carnivore diet until summer vegetables are growing in the garden have a beautiful day us KetoVore/carnivore are always looking for people to teach us a new way 👏🏻

[@josephschultz1880]

I would love to see a knife sharpening video! Love your videos!

[@SmokinJoesPitBBQ]

Thank you Joseph! I'll work on the knife sharpening video. 👍

[@davidward1259]

Another awesome sausage making video there Joe!!!! Thanks for sharing. I'm adding this recipe to my archive for sure...

[@SmokinJoesPitBBQ]

Thank you David! This one is a keeper. 👍

[@ebayhlf]

joe....those look and sound amazing!

[@keithatkinson7649]

Joe, I love watching your sausage making videos. You've given me so many ideas and because of you I've invested in a new grinder and a good quality vertical stuffer. Hope to see more of this content in future. Best wishes from over the pond 🙂

[@PSSeasoning]

Definitely a home run, Joe!

[@glennwheeler4846]

Another winner JOE,THE SAUSAGE KING OF EL PASO!

[@aescoto1871]

Dam joe got my mouth watering…. Thanks for all you do and always showing us the exact ingredients so we can make sausages and enjoy our selves!

[@johndunwell477]

Joe I would love to see that knife sharpening video. I have full confidence in your stuff. I'd love to learn how to sharpen a knife from your videos in particular!

[@EastTexasGardener]

knife sharpening video ~ yes please!!!!

[@SmokinJoesPitBBQ]

Will do buddy. 👍

[@flyingflight]

Those look awesome. Thanks for sharing Joe. You are a master of your trade!

[@mikefab12]

Looks good love watching your videos especially on sausage making you explain everything you put in your recipes

[@BlackmarBBQ]

would love to see a knife sharpening video. Recently purchased several Dalstrong knives and have been sharpening at home with a wetstone. Would love to see your process

[@BehindtheGarageBBQ]

You are the sausage King Brother Joe!! They looked absolutely amazing 👍😁 thanks for sharing brother, have yourself a great one, you all stay safe!👍🍻👊🤘

[@jaredverke3455]

Another great video. Those look awesome Joe.

[@SmokinJoesPitBBQ]

Thank you Jared!🤘

[@williamcoker4967]

Joe you are the sausage King looks so good.

[@SmokinJoesPitBBQ]

Thanks so much William. 👍

[@andrepatterson7058]

Thanks for sharing 👍🏽

[@UnityFirearmsLLC]

When you sliced into the sausage, I literally said out loud “ Que chulada” haha. Great job brother joe. Keep up your savagery lol

[@SmokinJoesPitBBQ]

Thanks so much Erick!👍

[@bullgrim]

Impressive sausages!!! Have a happy new year full of health and fortune, Sir. Un saludo desde España.

[@SmokinJoesPitBBQ]

Gracias Manuel! Saludos amigo 🤘

[@bobbicatton]

Snappy deliciousness👍😊

[@aleksushakov2645]

Это просто счастье какое-то!

[@johngreno6464]

Great video Joe!!! They look fantastic.

[@johnhouse5277]

Great video! I was in El Paso last week and remembered you’re down that way. If you ever open a retail or bbq place I’d love to visit when we come back down there to see family.

[@SmokinJoesPitBBQ]

Soon there will be a bbq food truck. 🤘 Thank you.

[@johnhouse5277]

@@SmokinJoesPitBBQ Random... but I own an SPK-500 mobile unit that I purchased from a restaurant auction. I haven't taken their stickers/branding off.... but it still says "Smokin' Joes BBQ and Catering" on the side. When you open up your bbq food truck please share about it on KZbin. I'll gladly try and make the trip over there when we're in town.

[@DARKINS1D3]

You should make a chili verde sausage! Great video!

[@SmokinJoesPitBBQ]

Love the idea!🤘

[@anthonyloya7562]

Joe, you should sell your sausages. I'm from NM and anytime you put Hatch green chile on anything it's a homerun. They look amazing.

[@SmokinJoesPitBBQ]

Thanks Anthony! I'm working on that buddy! Thanks for watching 👍🏼

[@anthonyloya7562]

@@SmokinJoesPitBBQ Thanks for the reply. Keep up the good work

[@paulroueche7003]

I love to watch you make sausage. Could make a German Style Frank. I have yet to get mine right.

[@SaltPepperFire]

Another awesome sausage video brother,🔥🔥I also like the new intro👌🏽👌🏽. Take care

[@twhdvm]

I just started making my own sausage and came across your channel - and I am glad I did! This sausage looks delicious! I love Hatch chiles, so this one is right in my wheelhouse. Question - what size sheet pan is that? I'm looking for a large pan to use the same way as you are.

[@richardrush4841]

Great looking sausages as usual. I need to get the equipment and try to make some this year. So many delicious recipes to try.

[@johnjordan1357]

Hiya Joe, Man that looks good and I would love to see a knife sharpening video.

[@SmokinJoesPitBBQ]

Thank you John! I'll work on the knife sharpening video. 👍

[@michaelkrause7672]

Love all the recipes! How long do you wait before you vacuum seal and freeze the extras? Is there a certain temp they need to get before you freeze them?

[@timbunt8092]

Looks amazing!

[@SmokinJoesPitBBQ]

Thanks Tim. 👍🏼

[@kaazbah]

You just might get me to make my own sausage. Looks amazing!

[@bradjones9634]

OMG! That looks delicious

[@levidon28]

You need to sell them for us that don't have a grinder and stuffer. Those look delicious.

[@panchucko]

Another great one, no mustard on the Texas taco😁

[@MegaAshabasha]

Would like to see a knife sharpening video. Please and Thanks! And maybe a meat grinder cleaning video?

[@loisgarrett489]

Great video! Did you roast your Hatch chilies?

[@krissmungle5988]

Joe, thank you so much for all your videos. Cant stop watching. when making your sausages, how do you determine your spice ratios? Really want to try some of your recipes, but need to scale down. Thanks again.

[@joshhaywood0915]

Joe, do you have a video that explains how you come up with the measurements for your ingredients, and why you measure in grams?

[@thomasfredericks4810]

new intro! nice!

[@ArchStanton9]

Love your channel! I'm a little late to this one, but I take it that you roasted, skinned and removed most of the seeds on your chilles?

[@Danbark601]

Great video! What size screen did you use for the grinder?

[@SmokinJoesPitBBQ]

I used the 4.5mm plate. 👍

[@shawnmaver797]

That looks great. We need a bologna recipe with individual ingredients.

[@SmokinJoesPitBBQ]

I'm working on a video soon. 👍

[@shawnmaver797]

@@SmokinJoesPitBBQ I can't wait.

[@tpcdelisle]

Hey Joe Another great video. You may have addressed this in another video, but can you compare the sausages smoked on your Yoder to those smoked in your electric PK-100? Thanks again.

[@marcelf21953]

I wish that you would have the percentages listed for each ingredient like you have for the salt, cheese and chilis. That way I could portion those ingredients to the quantity of meat that I am using.

[@SmokinJoesPitBBQ]

That's easy to figure out. Divide the weight in grams of the ingredient by the grams of the meat and multiply that times 100. 👍 Example 68.1÷5448x100=1.25%

[@usafirst79]

I cannot for the life of me get the stuffing part right. I just pack in in plastic wrap and cook bulk patties. Still excellent. Can't wait to try this one

[@mikewarren2324]

What do you do when you make such a huge batch of sausage? I've only made about 4 batches since I got into the sausage game and my freezer is still full!

[@SmokinJoesPitBBQ]

I give most of it away to family and friends and I'll sell some too. 👍

[@ronaldbeach8724]

Joe where do you get that big stainless tray that you’re using to put ice on with your sausage and what size is it thanks love your channel

[@peterdiaz9444]

Joe, thank you for inspiring me I really want to start making some sausage now!! what would you say the ratio of brisket to fat we should looking for?

[@brianmccarty9982]

I would like to see your Knife sharpening skills. I need to sharpen all my kitchen knives.

[@SmokinJoesPitBBQ]

You got it Brian. 👍🏼

[@thomas50208]

That looks absolutely fantastic. I do have one question, when you cut between the links, how do you keep the casing from opening up at the ends?

[@SmokinJoesPitBBQ]

Great question Tom. Letting them rest in the fridge not only dries the casing but it also dries up the twist in between each link. I simply take some scissors and cut it close to each link. 👍

[@stevemcnally6471]

Could you substitute the ice water for cold wet flavors like w sauce bbq sauce and a few other wet ingredients?

[@SmokinJoesPitBBQ]

I've never tried that. You need that ice cold water to chill the sausages down quick. 👍🏼

[@stevemcnally6471]

@@SmokinJoesPitBBQ I'm going to try a few things but I'm also going to do the ice water as a control.

[@dohman76]

Just curious, what kind of wood do you usually smoke them with?

[@SmokinJoesPitBBQ]

99.9% of the time it's post oak. 👍

[@michaeldoyle5001]

Another tasty sausage I'll have to make! Where do you get the Hatch Chile? +1 on the knife sharpening video.

[@SmokinJoesPitBBQ]

Thanks Michael. I go to Hatch each year to buy my green chile. I'll work on the knife video. 👍

[@franchesca.coffee]

Hi Joe! Shall the pink salt be added to this recipe?

[@joshlints4447]

Might be a dumb question, why should you keep your grinder cold?

[@SmokinJoesPitBBQ]

Not a dumb question at all. You want to keep your meat as cold as possible. The meat grinds easier when everything is cold. If the meat warms up, it starts to smear. 👍

[@nathanloyd8388]

Hey Joe, how do you sharpen your knifes?

[@davecarr5892]

What is your source for the Hatch chiles? Is it merely your proximity to New Mexico so the local markets have them in stock?

[@SmokinJoesPitBBQ]

Hello Dave, we drive to Hatch every year to get our chile directly from the farmers. I'm only about 1 1/2 hours away. 👍

[@davecarr5892]

Why haven’t you been using your Meat! mixer for your last few sausage recipes?

[@SmokinJoesPitBBQ]

Because I don't feel like washing it. 😁👍

[@gonzaler99]

Dayum

[@SmokinJoesPitBBQ]

Thanks for watching Richard. 👍🏼

[@Simon-ym7ej]

What size grinder plate do you use? 4.5, 6.5?!

[@SmokinJoesPitBBQ]

I used the 4.5mm.👍🏼

[@Simon-ym7ej]

I love that you replied right away!!! Awesome! Love your content brother! God bless you

[@LegionTacticoolCutlery]

Godly!

[@corythomas3925]

Can you freeze the sausages without having to (pre) smoke them or do you need to pre-smoke first and then freeze, thaw, then finish on the grill or in the smoker? Thank you

[@SmokinJoesPitBBQ]

I've never done this so I can't answer that question comfortably. I'm not 100% sure how the curing salt would respond to being frozen in the meat mixture. I'm going to look into this. 👍

[@corythomas3925]

@@SmokinJoesPitBBQ Thank you, I would assume that freezing them would be similar to store bought sausage as well? Would love to make large batches and not have to eat them all in one sitting. Thank you so much, Happy New Year to you and your family.

[@SmokinJoesPitBBQ]

@@corythomas3925 yes but store bought sausages don't have curing salt. You can definitely make them and freeze them without curing salt and you'll be 100% okay.👍

[@corythomas3925]

@@SmokinJoesPitBBQ Thank you, greatly appreciated.

[@laylandd9012]

thanks for the video, Joe. When I do my briskets, all thr trim I have is fat are you using more than just the fat you trim off in your trimmings? IF so, what percent fat do you think it is. Or is there a good substitute for brisket trimmings? Thanks

[@kentsatterfield6617]

Joe I'm wanting to get in to sausage making after watching you and Brad from Chuds BBQ make all these delicious looking links! What size meat grinder do you recommend?

[@SmokinJoesPitBBQ]

Hello Kent, I think a 1.5HP is perfect. The problem with the smaller grinders is that it takes too long to process the meat. Thanks for watching 👍🏼

[@Djlukz]

Hey man could you make some weiswurst, it’s a German/eu veal sausage.

[@SmokinJoesPitBBQ]

I'll put that down on my to do list for sure. 👍

[@lordhytro]

Did you use hog casings Joe?

[@SmokinJoesPitBBQ]

Yes sir I do. 👍

[@LivewireNation]

Would be interested in a knife sharpening video!

[@CeaseKai]

hey joe i recently turned 22 and wanting to buy a smoker not super high end wanting to spend under 400 if possible, do you have anything you recommend

[@mikewhitney2297]

We’re can I buy some?

[@SmokinJoesPitBBQ]

Only in El Paso Texas. 😁

[@mikewhitney2297]

@@SmokinJoesPitBBQ lived there 30+ years now in N. Idaho. Enjoy your videos!

[@TheTimeFlyzShow]

Ngl Id buy these sausages from you if you sold them.

[@SmokinJoesPitBBQ]

I do sell them if you're local. 👍

[@BillaBong1]

Please post the knife sharpening video. I can ever get my knives that sharp.

[@SmokinJoesPitBBQ]

Will do my friend 👍

[@ckdesign3108]

Share the Sharpening

[@SmokinJoesPitBBQ]

You got it Chris!👍

[@ckdesign3108]

@@SmokinJoesPitBBQ Do you make all your sausage recipes on percentage of weight? I am interesed in making the pico and the hatch as well.

[@SmokinJoesPitBBQ]

@@ckdesign3108 yes I do. 👍

[@MoSnacksBro]

Some one has a car that said your name so I will sub

[@jigga643]

Would love to see a knife sharpening video.

[@mwilliams8736]

Please show me how to sharpen my knives!