Smoked Habanero Sausage – Spicy, Smoky, and Seriously Addictive
Looking for a sausage that bites back? This Smoked Habanero Sausage is not for the faint of heart. It’s bold, fiery, and packed with smoky porky goodness that’ll have you sweating, smiling, and reaching for another bite. Whether you’re a BBQ hero or a spice lover with a smoker in your backyard, this recipe is pure meat magic.
But be warned: this sausage does not play nice; it’s got habanero heat, paprika depth, and just enough beer to keep things interesting. It’s smoky, spicy, and totally unforgettable.
What Is Smoked Habanero Sausage?
In short: this is the kind of sausage your grill dreams about at night. We start with rich pork shoulder, toss in fire-roasted habaneros, crushed garlic, black pepper, paprika, and a splash of lager. It’s blended, stuffed, and smoked low and slow over apple wood until juicy and perfectly cooked.
Great for your next cookout, a game-day snack, or tucked in a bun with mustard and a beer on the side.
What You’ll Need for this recipe
This isn’t your average “fry-it-in-a-pan” recipe. It’s real-deal sausage making, so you’ll need a few tools:
- A meat grinder (6mm plate works best)
- A sausage stuffer
- Sausage casings (natural or synthetic)
- A smoker (or smokehouse, pellet smoker, etc.)
- Applewood chips for that sweet-smoky flavor
- A meat thermometer (don’t skip this)
- Patience. Sausage-making takes love and time.
Smoked Habanero Sausage Recipe Ingredients
This recipe has several ingredients, but don’t worry; it’s all listed clearly in the recipe card below, along with detailed steps. If you’re serious about flavor, it’s totally worth it.
Here’s a quick peek:
- Pork shoulder (go for the good stuff)
- Roasted habaneros (seeded, unless you’re brave)
- Garlic, kosher salt, black pepper
- Spanish paprika, dextrose (or sugar)
- Lager (or water if you’re dry)
- InstaCure #1 (important for safety in smoking)
Step-by-Step: How to Make It
- Prep your pork: Dice it and keep it cold.
- Mix your spices: Everything but the beer goes in.
- Grind it: Use a coarse plate, and don’t overgrind.
- Emulsify with beer: That’s where the magic happens.
- Stuff it: Grab your casings and fill ’em up.
- Dry the sausage: Let it hang in the fridge (24–48 hours).
- Smoke it: Applewood is your best friend here. Aim for 150°F internal temp.
- Cool, store, devour.
Pro Tips
- Not a fan of too much heat? Use fewer habaneros or try a milder pepper like jalapeño.
- Want a deeper color? Add a touch of smoked paprika.
- No beer? Cold water will work—but beer does make it better. Obviously.
- Vacuum seal the extras—they freeze well for months.
Smoked Habanero Sausage Recipe FAQs
A: Yes. It’s habanero-based. It’ll wake your taste buds up faster than your morning coffee. But you can always adjust the pepper quantity.
A: Absolutely. Natural casings give the best snap, but synthetic ones work too.
A: A grill with a smoker box or even an oven (minus the smoke flavor) can do the job. But smoke is key for the full effect.
A: 1 week in the fridge, 3–4 months in the freezer (vacuum sealed). Good luck not eating it all before then.
Smoked Habanero Sausage
Equipment
- Sharp Knife – for dicing pork
- Meat Grinder: – with a 6mm plate
- Mixing Bowl or Stand Mixer – for combining ingredients
- Sausage Stuffer:
- Sausage Casings – natural or synthetic
- Needle or Sausage Pricker – to remove air bubbles
- Smoking Chamber – offset smoker, pellet smoker, or smokehouse
- Apple Wood Chips – for flavor
- Meat Thermometer – to check internal temperature
Ingredients
- 4300 g pork shoulder
- 66 g kosher salt
- 3 g InstaCure #1
- 16 g black pepper
- 45 g garlic minced
- 14 g dextrose
- 25 g Spanish paprika
- 150 g habanero roasted, seeded, chopped
- 192 g lager
- 1 beer
Instructions
- Dice the pork shoulder into large cuts.4300 g pork shoulder
- Mix everything except for the beer.66 g kosher salt, 3 g InstaCure #1, 16 g black pepper, 45 g garlic, 14 g dextrose, 25 g Spanish paprika, 150 g habanero, 192 g lager
- Par freeze grind 6mm plate.
- Emulsify in the beer.1 beer
- Cut case at desired length.
- Stuff the sausage.
- Prick the sausages.
- Let hang 24—48 hours in cooler to dry.
- Smoke with apple wood until the internal temp is 150 degrees.
Notes
-
Heat Level:
This sausage is quite spicy. Reduce the amount of habanero if needed—or substitute with milder chilies. -
Substitutions:
- Dextrose: You can use white sugar in a pinch, but it may slightly affect flavor.
- Lager: Use any light, non-sweet beer. Cold water can be used if beer is unavailable.
-
Storage:
- Keep smoked sausages refrigerated for up to 7 days or freeze for 3–4 months.
- Vacuum sealing extends shelf life.
Nutrition
Check out more sausage recipes from Chef B:
- Homemade Mild Italian Sausage
- Creole Pork Sausage Recipe (Bold, Spicy, and Full of Flavor)
- Thai Sai Ua Recipe
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
