Spicy Roasted Poblano Sausage Recipe

1. 1

   Roast the poblanos over an open flame on a gas stove or grill until the skins are completely charred. Place in a bowl and cover with plastic wrap and let sit for 30 minutes. Remove the charred outer skins, cut in half and remove the seeds and cores. Cut the peppers into a small dice, you should have about 1 cup.

2. 2

   Combine all the ingredients except the poblanos, cilantro and water in a large bowl and toss to distribute the seasonings evenly. Chill until ready to grind.

3. 3

   Grind the mixture through the small die of a meat grinder into a bowl set in ice. Add the peppers and cilantro to the meat mixture. Mix with the paddle attachment, or a sturdy spoon, while slowly adding the water. Continue mixing until all the liquid is incorporated and the sausage has developed a uniform, sticky appearance, about 1 minute on medium speed. Chill until ready to stuff.

4. 4

   Form a small patty of the sausage and saute until cooked through. Taste and adjust seasonings if necessary.

5. 5

   Stuff the sausage into the hog casings and twist into 6-inch links. Refrigerate or freeze until ready to cook.

6. 6

   When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.

7. 7

   and

8. 8

   the grilling grate. Place the sausages on the grill and cook to an internal temperature of 150 degrees. Remove from the grill and serve.

* Per serving · 4 servings · Values may vary.