Home » Hot Dog » Papa’s Hot Chili & Goat Cheese Sausage Papa’s Hot Chili & Goat Cheese Sausage Homemade hot sausage with ground lamb and beef, chili or habanero, goat cheese, roasted bell pepper and sun-dried tomatoes. Jump to recipe Hot Dog By Björn Mineur Published 18 October 2026 4 min read Papa’s Hot Chili & Goat Cheese Sausage was submitted by Johnnie Lippens If you want more sausage ideas, you’ll also find our 16 fantastic sausage recipes. (Visited 1 times, 1 visits today)Recipe: Papa’s Hot Chili & Goat Cheese SausageMetricUSKeep screen onPrintJump to instructionsContinue where you left offClear checkmarksIngredientsWhat you need1 lb 1¾ oz ground lamb2 ¼ lb ground beef3 fresh red chili (or 1–2 habaneros)6–8 garlic cloves3 large yellow onions2 ½ tbsp BBQ sauce (adds a little mesquite and hickory flavor)4 red bell peppers⅓ cup + 1½ tbsp fresh thyme⅓ cup + 1½ tbsp fresh basil0.75 tablespoon finely ground white peppercorns1 tsp honey with real truffle5 chicken stock cubes1 ¼ cups water7 oz goat cheese7 oz sun-dried tomatoes (not in oil)½ cup + 2 tbsp olive oil7 oz bran4 oz cornstarch½ cup + 2 tbsp potato starchInstructions4-5 meters of sausage casings, put these in cold water in a bowl for about 1 hour.Do it like this:put these in cold water in a bowl for about 1 hour, rinse them every now and then and change the water often.Start by putting the casings in cold water, try to unfold them a little so that the saltis released. I usually do this about 24 h ahead. It makes things easier!Heat ½ liter of water in a saucepan, add the tomatoes and let boil for about 5 min.Pour off the water.Peel the garlic and yellow onion, and blend these with the fresh chili in a food processor at maximum speed, and putthis in the saucepan with the tomatoes.Add oil and raise the heat on the stove tojust above medium.Now let this brown for about 5 min, stirring occasionally.Then blend this in the food processor so that the tomatoes are properly blended.Then put this in a bowl holding 21 ¼ cups.Heat the oven to 225°C, halve the bell peppers and remove the seeds.Roast the bell peppers in the oven until they are black. Then put them in a plastic bag, tie it shut, and after 30 min putthem in cold water, pull the skin off them, and blend these together with the rest.Pull the fresh thyme leaves off the stems and blend, together with the fresh basil and thefreshly peeled bell peppers. Blend everything thoroughly.Bring ¾ cup + 1½ tbsp–1 ¼ cups of water to a boil and add 5 chicken stock cubes. Let this come to a boil and pourthis into the blender too, together with the herbs, then add the truffle honey and freshly groundwhite pepper.Blend this for a minute or so.Now mix “all” the ingredients, including all the ground meat, very thoroughly in a 5-liter bowl, stir fora couple of minutes with a large ladle, or if you have a stand mixer, let itrun on the lowest speed until well mixed.Then let the meat mixture rest for about 30 min in the fridge.Fry a little of the meat mixture as a test and check whether it holds together; if not, add a little more cornstarch or a bit of potato starch.Rinse the casings by threading them over the faucet and running coldwater through them. Thread the casing over the “sausage horn” and feed the meat mixture through the horn. For every 6 inyou twist the casing two turns; stuff the meat mixture into the casings relatively loosely. Otherwise they burstimmediately when cooked.When everything is ready, bring a large pot of water to a boil with 1 tbsp salt. Let itboil hard. Put all the sausages in the water and turn off the heat after ½ minute.Put the lid on slightly ajar so the sausages don't burst, and let it stand until the sausages have cooled toa manageable temperature.. i.e. around room temperature.This is an entry in the Nordic Hot Dog Championship, held by BBQLovers.se on behalf of Brooklyn Brewery and Honestcooking.com. More information about the competition can be found here: Nordic Hot Dog Championship. Want to compete yourself? Submit your entry. Share this Facebook WhatsApp Email
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