Serious Eats: Recipes
Grilling: Spicy Roasted Poblano Sausage
"A nice snap from the casing gave way to a sea of porky goodness."
I owe thanks to J. Kenji Lopez-Alt for reigniting the love affair with my meat grinder. Not that I ever fell out of love—no pre-ground beef has been purchased in my home since getting the grinder—but our relationship had become rather complacent. Now the fire is brewing again, and in the past few weeks that burning desire has been behind a killer set of burgers and three different sausages, the best of the lot being these spicy roasted poblano links.
This recipe, from the always excellent Charcuterie: The Craft of Salting, Smoking, and Curing, fed my chile-head with a double dose of pepper preparation: roasting poblanos and grinding anchos to make the chili powder. Those joined the flavor party along with some oregano, garlic, paprika, cumin, and cilantro. The resulting links matched the intensity that drove me to my meat grinder in the first place.
A nice snap from the casing gave way to a sea of porky goodness that left a pleasing, mild heat lingering on the tongue, making any resistance for seconds futile. I can't say that all of my recent sausage endeavors have turned out as well as this one, but with no sign of the thing my meat grinder and I have going on right now ever waning, there's a lot more sausage and ground meat creations on the horizon that will try to match the greatness of this.
Spicy Roasted Poblano Sausage
Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Poleyn.