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Does anyone have a tested recipe for an "ultra hot" fresh sausage? Now I'm talking really, really hot, so hot that it makes you cry; a friend of mine asked if I could make one. Of course, it should not be only hot, but have some kind of discernible taste too.

Used to make one that you got the taste and flavour as you ate. It was classed as a miniature volcano as it seemed to erupted as it travelled down to the stomach.
The none to wary said that it burned on the way down as well as on the way out.

Is that what you are looking for ??

Yes, that's it! Do you have the recipe?

http://www.sausagemaking.org/acatalog/A ... ter__.html

You can't get much hotter than that...

...or can you?

Phil

Bigwheel's Texas Hot Links was the hottest I've made, but it's not close the one Wheels is suggesting. I don't think I'd try what BriCan makes either. But remember, you'll have to try it too so you can report back to us.

grisell wrote:Yes, that's it! Do you have the recipe?

Yes,

I am at work right now and them recipes are at home will post later if thats alright

BriCan wrote:

grisell wrote:Yes, that's it! Do you have the recipe?

Yes,

I am at work right now and them recipes are at home will post later if thats alright

Oh yeah, of course. Thanks in advance.

wheels wrote:http://www.sausagemaking.org/acatalog/Aplocolypse_Now__and_later__.html

You can't get much hotter than that...

...or can you?

Phil

Thanks, Phil, but that's not an option. I would like to make the spice mix myself.

Maybe you could buy some of those types of chilli online?

Phil

wheels wrote:http://www.sausagemaking.org/acatalog/Aplocolypse_Now__and_later__.html

You can't get much hotter than that...

...or can you?l

Depends
Stuff I used to use came with a warning:

Keep out of the reach of children; do not drink out of the bottle. Will strip the grease from your driveway.

I used to ware 3 pairs of gloves and work in well ventilated place. Being taken short while making this was always a challenge. And yes I got caught out once

i make one that has one habnaro per pound of meat i make then for a canadian chilli head he has a badge to prove it hes nuts 1 grow my own habnaro

]if you speak german try this page pepperworld.com or chileseeds.co.uk i love hot stuff

Replace any chilli in sausage for Habenero and that will do the trick
My mate just gave me heaps of them and I made a sambal oelek with it http://www.bestrecipes.com.au/recipe/Sa ... L8866.html
I usually put in a good teaspoon or more of the regular commercial stuff,but only put a small teasoon of my stuff.
It was too hot to eat and I love chilli
It also had a perfume taste/smell from the habenero that I didnt find pleaseing so its back to thai scuds for the next batch.

André
As promised, this is one of three that I made for my shop this had the most flavour as well as the heat punch that was needed.

The sauce that I used for this sausage at the beginning is the following.

http://www.bushabrowne.com/pukka_hot_sauce.php

about 6 – 8 bottles. When my sauce dried up and I was no longer able to get this I went looking for the next best thing.

http://en.wikipedia.org/wiki/Dave%27s_Gourmet

using 4 – 6 bottles of this worked wonders for most but defiantly not for the faint of heart. After a few years the people who were making the sauce ran across a fellow who claimed that this in his mind was a wimpy sauce [I have tried it and all I can say the person must out in left field] the fellows came out with Dave’s Insanity II, then I only used 4 bottles unless it was a custom order.

The following is a Jamaican recipe I came up with:

Jamaican Sausage
Pork [I used pork shoulder as is, just trim the gristle and bone chips]

To every Kg of meat:

10g salt
2g allspice
2g coriander
1g caraway
2g fennel
5g cayenne
8g smoked paprika
** sauce

I have left the sauce part blank as I have made my own habanero-pepper concentrate and I feel I should leave a little for you to play with

HTH

Damn! THese all look delicious. I want Chilli sausage now!