Green Chile/ Hatch Spiced Bratwurst
7lbs pork shoulder (pork butt or “Boston butt”) cubed
3lbs pork fat
Grind both together and add
12 oz FCC Pure Green Chile
1 tbsp dry mustard
1 tbsp mustard seed
4 tsp kosher salt
4 tsp sugar
1 tbsp sage
1 tsp nutmeg
1 tbsp coriander
For the original with FCC Hatch Spice Blend, use the same recipe and add 2tbsp of FCC Hatch Spice Blend.
Thoroughly mix everything, then it's time to stuff the casings. Let sit overnight uncovered in the fridge, then package up the next day.
Cook/smoke and enjoy!
Recipe by John Sidwell from the Fresh Chile Cookin'! group on Facebook
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!