Always like this one. LOL Just be careful!
Not your garden variety sausage!
Or maybe it is? It’s been a while since I’ve had a chance to post much let alone have time for many cooking projects at home. Covid had an unexpected affect on business that we didn’t see coming. Demand has increased many times over and a day off is few and far between.
Last week I had a chance actually cook a meal at home and since fresh local produce is in large abundance I decided to go with stuffed bell peppers. I had made a ‘street corn’ sausage at the shop that week and I immediately knew that would be the base of the stuffing. The sausage had grilled corn, green onions, cilantro, cotija cheese and seasonings. I mixed that with a wild rice blend topped with tomato sauce and cheese. As soon as I had my first bite I was inspired…I need to make a stuffed bell pepper sausage!
Despite a long list of ingredients each component played perfectly together. All of the flavors I was going for shined through. I wanted a third of the farce to be fresh veggies, cheese, spices, etc… The ratio was perfect! The green peppers, onion and corn were all sauteed or grilled prior combining.
STUFFED BELL PEPPER SAUSAGE:
26 lbs. ground pork
236 grams plain or Kosher Salt.
650 ml Ice Water
1200 g. Green Bell Pepper
900 g. Walla Walla Sweet Rose’ Onions
1350 g. Sweet Corn
100 g. minced fresh Garlic
130 g. Green Onion
140 g. Cilantro
280 g. Tomato Paste
1100 g. cooked Basmati Rice
520 g. High Temp Swiss
520 g. High Temp Cheddar
20 g. Chili Powder
20 g. Cumin
20 g. Red Chili Flake
20 g. Smoked Paprika
20 g. Achiote Seasoning (Spiceology)
20 g. coarse ground Black Pepper
I ran the pork once through the grinder using the 7mm plate and on the second pass I added all of the fresh ingredients and rice. The ice water, spices, salt and tomato paste were mixed together and then added along with the cheese to the farce. I mixed until I just started to see signs of protein extraction or binding then stuffed into natural casings. The crew were all blown away by these brats and exclaimed they were the best sausage we’ve ever offered. I’m inclined to agree.
Joe Hell Looks fantastic, good timing, just got a case of bell peppers. I’ll make this Sunday
Might want to post this on our new user recipe section It sounds like something other will want to make
Chef I’ve been so busy I haven’t even seen the new section! We are all getting a week off in the next few weeks while new floors are being installed. Maybe I’ll finally have a chance to get some cooking projects done and post up!
Joe Hell This sounds amazing! I may try a small batch for myself. I have an abundance of peppers and onions in the garden right now.
Joe Hell getting ready to make a batch, just wanted to verify that the rice is added before the second grind.
Chef that is correct! I add all of the adjuncts st second grind.
I’m famiar with sweet Vidalia onions but their a white onion would they be a good substitute for the 900 g. Walla Walla Sweet Rose’ Onions
I’m not familiar with Achiote Seasoning (Spiceology). What is it?
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Joe Hell looks incredible. Enjoy
pr0wlunwoof I’m sure you could substitute just about any sweet onion in similar quantity. Spiceology is a company out of Spokane, Wa. that sells individual and blended spices.
That sausage looks really good! Joe Hell
HerbcoFood Thanks! I’d post new content to this section of the website but there isn’t an option to start a new topic?
Joe Hell Yep right there, “New Topic”
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Joe Hell Wow. That looks amazing. Thanks for sharing the result of your hard work. Something I’m definitely interested in trying.
HerbcoFood I see that option in every section of the website except this one for some reason
I copied that page. Cant wait to try it