Hatch Chile Cheddar Sausage Recipe

Roast 4–6 fresh Hatch chiles over an open flame, under a broiler, or on a hot cast-iron skillet until skins are blistered and blackened on all sides (about 8–12 minutes), turning frequently.

Place roasted chiles in a bowl and cover tightly with plastic wrap or a lid. Let steam 10–15 minutes to loosen skins.

Peel the chiles, remove stems and seeds, and finely chop. Measure 1 cup packed chopped Hatch chile. Pat dry with paper towels if they seem wet.

Chill the cheddar cheese and finely dice or shred it into roughly 1/4-inch pieces. Keep cheese cold to prevent melting into the meat.

Keep all equipment and ingredients cold. Cube the chilled pork and pork fat; place in the refrigerator until ready to grind (or keep in freezer for 20–30 minutes so meat is firm but not frozen).

If using a meat grinder: assemble grinder with a medium (4.5–6 mm) plate. Grind pork and fat once into a large chilled bowl. If not grinding, use very finely chopped pork from a butcher.

Sprinkle kosher salt, black pepper, sugar, smoked paprika, ground coriander, garlic powder, and crushed red pepper evenly over the ground meat.

Add chopped Hatch chiles and most of the diced cheddar cheese to the bowl (reserve about 2–3 tablespoons of cheese for later).

Pour the ice water over the mixture. Using your hands or a sturdy spoon, mix quickly but thoroughly until the meat becomes sticky/ tacky and ingredients are evenly distributed, about 2–4 minutes. Do not overmix to the point of paste—just enough for binding.

If making patties or loose sausage: portion mixture into 4–6 oz portions and shape gently into round patties or logs. Press lightly to keep cheese pockets intact.

If stuffing into casings

Soak hog casings in warm water for at least 30 minutes, then rinse inside and out with cold water. Fit casing onto sausage stuffer nozzle and push a little water through to remove air. Feed the sausage mix into the stuffer and fill casings evenly, avoiding air pockets. Twist into 6–8 inch links. If air pockets appear, prick with a sterilized needle and press out air.

Place formed sausages on a tray lined with parchment and chill in the refrigerator for at least 30 minutes to firm up before cooking or freezing.

To pan-sear: heat a large skillet over medium heat and add 1–2 tablespoons neutral oil or butter. Add sausages (do not overcrowd) and cook, turning occasionally, until browned on all sides and internal temperature reaches 160°F (71°C), about 12–16 minutes depending on thickness.

To grill: preheat grill to medium. Grill links, turning every 3–4 minutes until nicely charred and internal temperature is 160°F (71°C), about 10–14 minutes.

To bake: preheat oven to 375°F (190°C). Place sausages on a rimmed baking sheet and bake 20–25 minutes, turning once halfway, until internal temperature is 160°F (71°C) and juices run clear.

Allow sausages to rest 5 minutes after cooking. Serve with reserved cheddar sprinkled on top if desired, garnish with fresh cilantro and lime wedges.

Refrigerate cooked sausages in an airtight container for up to 4 days. Freeze raw sausages (flash freeze on a tray, then vacuum-seal or place in freezer bags) for up to 3 months.

If you prefer a milder chile presence, reduce Hatch chiles to 1/2 cup. For more heat, add up to 1/2 tsp cayenne or increase crushed red pepper.