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Just registered for this forum. I've been making sausage now for almost a year and am looking for a recipie to make a hot beef sausage using Ghost pepper. Specifically I need to know how much dried ground ghost pepper I should add to my sausage mix. I'm looking for a sausage with a kick but not to hot as to blow your head off . I usually make 10 lbs batches.

George

Hi there and welcome to the forum. I'd never heard of ghost pepper, so 'googled' it to find its a chilli, 40 times hotter than tabasco sauce. That's some serious heat you are planning on. Think you will be singing the old Johnny Cash song - 'Ring of fire' after munching on those firecrackers All the best from this side of the pond.

I see you are English, so is my Mother. I would think that a basic hot link would be over the top for you based on what my mother used for seasoning, water, water, and salt. Sorry mate just had to comment. You have a lot of Indians that have imagrated there check with them they may have experinece with this heat treat.

Oh yes last time she visited we made bangers. We enjoyed them very much. They were better than the potato core that my wife (of Swedish desent) asked me to make but still a bit bland for my taste. I tend to like the more Cajun flavor profiles.

Are you looking for a good flavored hot link recipe, or something to say it has ghost pepper in it? I think those are two separate things. Hot for heat and hot for flavor are not the same, and ghost pepper is hot for heat (and popularity because it is *the* hottest).

gsevelle wrote:I see you are English, so is my Mother. I would think that a basic hot link would be over the top for you based on what my mother used for seasoning, water, water, and salt. Sorry mate just had to comment. You have a lot of Indians that have imagrated there check with them they may have experinece with this heat treat.

Oh yes last time she visited we made bangers. We enjoyed them very much. They were better than the potato core that my wife (of Swedish desent) asked me to make but still a bit bland for my taste. I tend to like the more Cajun flavor profiles.

Hi George, I think the 'war years' of 'make do and mend' created the blandness of some English dishes - ingredients just weren't available. My parents list of seasonings in the kitchen cupboard consisted of table salt, ground white pepper, malt vinegar, Oxo beef stock cube and HP brown sauce ! It was only in the late '70's that I was introduced to spices by an Arab student who enjoyed cooking. He used weird spices that I had never heard of - never mind seen. Cumin, coriander, cardamon, okra, tumeric etc, things we just take for granted these days as they are available in any supermarket. Nowadays the most popular food in Britain is the curry, from the mild Kormas to the bum-burning Vindaloo ! All the best. Ste.

salumi512 wrote:Are you looking for a good flavored hot link recipe, or something to say it has ghost pepper in it? I think those are two separate things. Hot for heat and hot for flavor are not the same, and ghost pepper is hot for heat (and popularity because it is *the* hottest).

I'm looking to add heat to an already flavor spice profile.

beware the ghost as it has all round burn from start to finish and some ,i would start with 8g per 10# of meat and see how that go,s that will be hot not for the faint hearted best to do a small batch 2.2# or 1 kg but wear gloves no joke!!!!!as it will burn like hell if you get it on yours or your love one bits
i grow them for fun very hard to grow

dorsets21 wrote:beware the ghost as it has all round burn from start to finish and some ,i would start with 8g per 10# of meat and see how that go,s that will be hot not for the faint hearted best to do a small batch 2.2# or 1 kg but wear gloves no joke!!!!!as it will burn like hell if you get it on yours or your love one bits
i grow them for fun very hard to grow

Thanks for the advice. based on my conversion charts that would be .28 oz. or rounded to a quarter of an oz. Now I need to get a scale that will weight that

dorsets21 wrote:beware the ghost as it has all round burn from start to finish and some ,i would start with 8g per 10# of meat and see how that go,s that will be hot not for the faint hearted
[---]

8 grams per 10 pounds? That's like 0.2%. I doubt that I would even feel that it's there.

I have experimented a little with hot sausages. My last batch contained 10% fresh habañero with seeds and pulp plus 5% extra hot dried chili pepper and harissa paste, all immersed in alcohol to extract as much capsaicin as possible. I'm aware that Jolokia chili is roughly three times hotter than habañero, but it's still around 20 times more hotness than in your suggestion.

My sausages were really hot, that's for sure, but edible by everyone who tried them, and in Sweden we are usually not very used to hot food. My wife gulfed them down and so did I. Other people thought they were really intensely hot, but got used to them after the first few bites. No one left any on their plate. They were very popular.

The recipe is here http://forum.sausagemaking.org/viewtopi ... c&start=21

You can read the whole thread if you like, gsevelle.

grisell its not about blowing his ass off it about adding flavor and heat it would a waste to bin 10#of meat as its to hot, powdered bok is very hot

dorsets21 wrote:grisell its not about blowing his ass off [...]

Really? I thought that was the meaning of Life?

Okay, maybe I'd better be careful with my statements until I've tried powdered Jolokia... Sorry.

But anyway, I can recommend my recipe in the link above if he wants some real heat.

grisell wrote:

dorsets21 wrote:beware the ghost as it has all round burn from start to finish and some ,i would start with 8g per 10# of meat and see how that go,s that will be hot not for the faint hearted
[---]

8 grams per 10 pounds? That's like 0.2%. I doubt that I would even feel that it's there.

I have experimented a little with hot sausages. My last batch contained 10% fresh habañero with seeds and pulp plus 5% extra hot dried chili pepper and harissa paste, all immersed in alcohol to extract as much capsaicin as possible. I'm aware that Jolokia chili is roughly three times hotter than habañero, but it's still around 20 times more hotness than in your suggestion.

My sausages were really hot, that's for sure, but edible by everyone who tried them, and in Sweden we are usually not very used to hot food. My wife gulfed them down and so did I. Other people thought they were really intensely hot, but got used to them after the first few bites. No one left any on their plate. They were very popular.

The recipe is here http://forum.sausagemaking.org/viewtopi ... c&start=21

You can read the whole thread if you like, gsevelle.

Oh this is getting really fun. I did not realize that I would start an international event by posting a question on this forum but I find it very interesting to be able to exchange with others around the world.

OK so here is the challange. Based on what I've read and found only one person has used this in their sausage. I'd like to suggest to those interested that we each use our hot sausage recipe, substitute or add some quantity of ghost pepper (note the quantity and type) and give them a try. I'm going to use beef as the other person who really likes hot does not eat prok. Post your recipie and review your sausage.

For those in the US you can get the powdered ghost pepper from Firehouse pantry. For those of you in the UK and other EU countries you will need to find either an Indian grocery or other on-line supplier that will ship to you.

The forum shop sells a mix using this pepper. It is really lethal - see:

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

The warning at the bottom is not there just for a laugh - people have been seriously ill after eating this chilli.

The advice to start with a very small amount is sound.

Phil

Understand that the heat of the ghost pepper depends very much on where it was grown. Bhat Jolokia grown in some parts of India are only about as hot as really hot habaneros, at around 365,000 SHU. Ghost peppers grown in New Mexico have tested out at over 1,000,000 SHU. That is incredibly hot. It would only require a miniscule amount to season a batch of sausage without making it mind-blowingly hot.

thanks wheels a little go,s a long way