Yes. I use dried, only because that's what I normally have on hand.

Lol!

Read the title of the thread and thought to myself, this has skinnerback written all over it

those little chili pequin (grew up calling them turkey peppers, grew wild throughout the hill country) can be some hot little devils.

Never tried in sausage but my dad used to make pepper sauce using jalapeno, banana peppers and chili pequins. 1 cup white vinegar, 1 TBS sugar, 1 ts kosher or pickling salt, bring to boil while stirring. place peppers in quart mason jar ... dad would alternate the jalapeno & banana peppers, then pour in the chili pequin to fill the gaps ... pout hot vinegar mixture over the peppers leaving about an inch at the top of the jar, put on lid and leave on counter to cool. Goes great in a bowl of beans with cornbread.

the level of HOT goes up drastically with more chili pequins ...

Yes Sir, my Dad got me hooked on them deer hunting with him when I was a boy. Now my kids love to pick them with me. Chiltipin, Chili Tepin (yes member of the pequin family), bird pepper, or known as Chili de Monte in the valley & Mexico. Love em'.

My deer processor said they would add chili pequins to my sausage. The question is how much dried chilis do I tell them to use? Any help there?? I want it to be hot but not burn my [censored] hot