The World's Hottest Sausage

Marc loves to do something different on his courses. Sometimes the experiments work, sometimes they don't. Those on the curing and smoking day back in May know that the hot smoked mussels over hay were not a hit. However, Marc scored a bull's eye with the World's Hottest Sausage which made an appearance at the Advanced Sausage Day in June. Marc's friend Franco, who runs www.sausagemaking.org, sent Marc a sample pack of season to try. It was called Apocalypse Now and boy did it lived up to its name.

Here is the blurb from the Sausagemaking.org website:

This sausage mix makes the world's hottest sausage, too hot for the butcher's and farm shops we supply, available only to the very brave. This sausage seasoning includes the world's hottest chilli: Naga jolokia or Ghost chilli as it is sometimes known. It also contains Jalapeno, Habanero and cayenne powder. Due to the very high cost of Naga chillies this seasoning costs considerably more than our standard lines.

This seasoning makes a dangerously hot sausage, it is not suitable for children, the elderly, the infirm or any one with a respiratory illness. When using this seasoning it is essential that a face mask is worn along with eye protection and gloves.

The verdict - not completely inedible, but there was a lingering burn. Perhaps not one for dinner, but interesting to see people's reaction to just a taster. Needless to say Marc made plenty which are now in the freezer, so there is usually a hot sausage for the brave to try at lunch.