Not totally sold on them, need more heat
Jury is out for me on these. I loved the previous finest chicken sausage (with Sage) but not completely convinced on these. First batch I did in the air fryer and the skins were incredibly touch. Thinking perhaps i overcooked them i did a batch on the grill and the skins were pretty tough on those as well. This week I did them in the pressure cooker in a sausage casserole and they were 100x better, good texture, and the skins were soft and easy to eat. That said, where the previous chicken and sage had a real good sage kick to them (too much for some people judging by reviews), the chilli on these is almost undetectable. Having googled Poblano peppers (Ancho Chilli) it seems they are about the mildest pepper out there (1000 scoville) versus 2000-8000 for jalapeno. For me, if it says "Chilli" i want "CHILLI"