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Spicy sausage

S

smokepepper

What kind of hot peppers would be good for my smoked sauages and beef sticks? I'm looking for some good heat. I tryed some dryed jokial peppers,good, hot but looking for different heat.
 
i would say try growing some yellow 7pots or perhaps some fatalii's they have a very interesting burn.
 
Cayenne is a traditional sausage pepper as is Paprika,smoked and not.I would try some Chipotles or some Espelettes for some nice variations.
 
I'd go with mild to medium peppers with earthy flavors and stay away from the super hot fruity ones, you can add extra heat later if needed. For my sausages, I love to use mexican peppers like:Guajillo, chimayo, bola(cascabel), Anaheims, Poblano(ancho, mulato), Chilaca(pasilla), or jalapenos(smoked, dried and/or fresh)
 
I'd use any pepper, fire roasted (not smoked).
 
Yeah, for sausage I'd go for milder chiles like poblanos or maybe ripe jalapenos. You want to put the taste first, the heat will come. Habs and Nagas and heat is nice, but if you are looking for a sausage that you can eat for lunch like a normal person you want a milder chile. Sometimes you just want a nice meal without to much sweat and snot running, right? If you are looking for heat you can always put 7's on a burger from BurgerKing but if you are going for taste you should look at chiles that aren't so macho;)
 
Thanks for the replys. Ihave been using some milder peppers in my sauage. Jalapeno's are my favorite. I've got a few freinds that aways say its not hot enough. Ishut them up when I put those dryed jokials in there. I planted some habs and thai peppers in my bros. garden. I'll be trying them fresh and dry in powder this fall. I'm looking at smoking some peppers too. hows the thinner walled peppers for smokin. Ya I know there hard to get lit.
 
Jokials, or jolokias;) Jolokia really just means pepper, but I assume you were using bhuts?
Thin walled peppers like habs need to be smoked at very low temps and carefully watched or they dry or burn quickly, unlike jalapenos which were traditionally smoked due to their thick walls and long drying times.
 
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