Ultra hot sausage?

[grisell]

Thanks, BriCan! I'll see what I come up with. I have some ideas on my own, but I very much appreciate any advice and suggestions. Will be back.

[the chorizo kid]

habanero is for wimps. use a scotch bonnet and do not wander far from a bathroom. you can use any cajun or creole recipe and add bonnet as needed. i have no idea why anyone would like to do this. think chugging yellow jamaican "pickapeppa sauce." the thais also use chernobyl type hot peppers, but i do not know the name.

[madbaldman]

I don't think there is any big secret here - just add lots of hot pepper to your favorite recipe. If chili flavor is any consideration use fresh chilies, otherwise dried will do. Or just dump in a bunch of any of the commercially available "crazy" sauces. I grow datil peppers and use them extensively as I love their unique flavor. They will hurt you but reward with great flavor. Personally, I'd go with a jerk chicken sausage loaded to the gills with your favorite chili.

[Ryan C]

Mmmm! Ultra spicy sausages!

In my last couple of batches I have started using these crazy sauces ("kick Yo ass" or Blairs "mega death" sauces) because I found it difficult to get a consistent heat from fresh chillies. Sometimes the chillies I bought were very spicy but sometimes they weren't. The problem with these sauces is that in the quantities that they are used (just a few dashes per kilo of meat), they only really provide pure heat and not much flavour. The last batch I made I also added the mashed pulp of half an ordinary roasted green pepper and I really liked the result. This method would probably add a day or two to the shelf life of the sausages.
Good luck

Ryan

Ps when I picked up the bottles of crazy sauces to check the names just then, I didn't bother washing my hands afterwards. Now one side of my face is on fire and it feels like there is a hot poker in my eye

[madbaldman]

I've noticed here in America that the chilies available in the grocery have had most of the heat (and flavor) bred out of them (and yes, they are hit and miss). Some years ago it got trendy to eat hot food but most folks just wanted to pretend to eat hot food so the growers began to remove the fangs from beloved chilies.

Grow your own or find some "old school" peppers.

[the chorizo kid]

as a purist, and chili judge, i feel compelled to point out that the flavor of chilis and hot peppers is not the same. if it were, then any pepper would be used to make "chili", which is clearly not the case. {i say would be used, not could be used-i am aware that some people throw any garbage together and call it chili. why not "rattlesnake, goat cheese, road kill, fish, saurkraut and arugela chili?" and throw in a bottle of moulson's for good measure. it's all a matter of personal preference.} although both types of peppers can be hot, they have different flavor profiles. my concern with dumping in some commercial hot sauce is that you are adding flavors besides the "unique flavor of the particular hot pepper," not to mention possible preservatives, vinegar, spices etc.
for those scientifically/medically inclined, look up the article regarding the newly discovered syndrome called "hunan hand" in the new england journal of medicine, about 1973. you will die laughing.

[grisell]

So, this is what I did. It's only a test, but it seems promising. My idea is that the alcohol will help to extract the capsaicin from the chilies and increase the heat. If this recipe works out well, I will christen the sausage Semipalatinsk-21. That was an area in Kazakhstan, where most of the Soviet nuclear weapon tests were conducted (with this sausage, you can accomplish your own private nuclear explosion in your mouth... ). It is also a reference to the content of vodka. I will let it bloom for two days, then I'll try it. Will be back when I've tested it, if I don't end up hospitalized that is :

1 kg lean pork belly, 6 mm plate
100 g fresh habañero, with seeds
75 ml vodka
2 tbsp harissa paste
2 tbsp extra hot chili powder
5 cloves garlic
17 g salt
½ tsp cumin, toasted
1 tsp coriander seed, toasted
1 tsp caraway
1 tsp sugar
2 tsp Liquid Smoke

21 mm lamb casings


Chopping up the chilies, mixing with vodka and running in a blender.



Adding harissa, chili powder and garlic. Then let the mixture stand for three hours. Then mix with the ground meat and the rest of the spices.



After stuffing.

[BriCan]

I don't think there is any big secret here - just add lots of hot pepper to your favourite recipe.

I really think we missed the point on this one I really think the object of the game is to create a well flavoured sausage with a thermal nuclear reaction at the end

[BriCan]

with this sausage, you can accomplish your own private nuclear explosion in your mouth...

I really hope that this is not the case,
as I just commented on up the page what one needs to do is create a full flavoured sausage with a thermal nuclear reaction at the end that takes one by surprised

Like the Vodka touch, hope it was well over-proof

[the chorizo kid]

"well flavored with the hot at the end" sounds wonderful, but i suspect this is impossible. if you do not mind using a chili pepper, i have found that chili "puya" is moderately hot and has a slight delayed heat sensation.

[grisell]

There is a hot dog stand in Stockholm that sells their own homemade "Harakiri Sausage", that they claim to be "The hottest sausage in the world". According to them, it holds 2 million Scoville units (cf. fresh habanero with 300 thousand or pepper spray for self defense that has 2-5 million). I haven't tried it, but I have a friend who is a chili geek, and he said after tasting it that 2 million Scovilles doesn't sound unreasonable... He took two bites and gave up. Another friend of a friend of mine who grew up in Thailand actually managed to eat the whole sausage in half an hour or so, but said afterwards that it was by far the hottest thing he'd ever eaten.

They sell one sausage in a bun with homemade sauce for SEK 119 (ca £11/$16). You have to show ID and sign a paper that you eat it at your own risk. Then you get a latex glove to wear when holding the sausage in case the sauce drips. If you can eat the whole sausage in five minutes, you get a t-shirt. Out of 350 sausages sold during the first two weeks, only 13 t-shirts were handed out (my friend was not one of those who got one ).

Anyway, such a sausage is made with pure capsaicin, and to me that's cheating. I will use natural ingredients.

[the chorizo kid]

oh my god!!! is there a gastroenterology clinic nearby?

[grisell]

I don't know, but you can check out this video from Swedish TV of a chastened Thailand traveller who tried the sausage after he'd claimed he was used to hot food...

http://www.youtube.com/watch?v=OYcLZdxwg1o

[grisell]

So, I tried them, and I'm still alive.

They were edible, barely, but I'm very hardened when it comes to chili. And they are tasty, with a dominating habañero aroma. Naturally, the vodka gives no taste on its own. I got to experience them twice, if you know what I mean... They simply turned out the way I wished.

Based on the recipe, I calculate the heat of the sausage to around 50,000 Scoville units. That's ten times as hot as Tabasco sauce. The casings were very small, next time I'll stuff them into a little larger ones to increase the effect.

Packed and ready for distribution (I only sell to friends, because then I don't need a licence):

[the chorizo kid]

ah, yes....chili habanero: the gift that keeps on giving.

or the famous song: "there'll be a hot time in the old town tonight," as recorded by "el habaneros," on the Ai Caramba label

or the suspense thriller: "50 yards to the outhouse," by willie makit and betty wont