Green chile sausage is a spicy sausage that can be added to salads, eggs, soups, stews, burritos, breakfast bakes, and to so many other dishes. It's extremely easy to make. Just combine a few spices and some roasted chile with ground pork and chicken, let rest in the refrigerator for a couple of days, then freeze or use.
*See Kitchen Notes for substitutions and further information.
Place all ingredients (except for roasted chile) in a stand mixer and thoroughly mix together or do it the old fashion way and use your hands. Just be sure to use gloves because chile is involved.
Remove about 1 Tbsp. of sausage from the bowl and fry in a small skillet, a couple of minutes per side or until just cooked through. Taste. Adjust seasoning to your tastes, if needed.
Wrap sausage in plastic bags in 4 ounces “links” and squeeze out all of the air. Seal. Place in the refrigerator for 3 days so flavors can meld.
Use immediately or place in freezer bags and freeze.
Use as breakfast sausage, on pizzas, in soups and stews, salads, add to scrambled eggs or chimichanga.
Ground meat - The combination of ground chicken and pork yields a nice texture that's not dry nor greasy and a nice flavor. I've made this sausage with just pork and didn't like either the texture or flavor. If you want it leaner, then use 2:1, chicken to pork.
Green Chile Powder - Use a mild to medium red chile powder if you don't have green.
Roasted Chile - And just how spicy do you want it? That's the question to ask yourself when choosing and adding the chile. Because the recipe only calls for 1/4 cup, a medium-hot to hot chile yields a very spicy sausage, but not inedible. If you don't want it that spicy, then use medium. Also, a mix of both roasted green and red yields a little different flavor profile because of the difference in flavor between red and green.
If you don't have a New Mexico or Hatch chile, substitute with your favorite roasted chile.
Recipe author: MJ of MJ's Kitchen