Southwestern Pork Sausage
Here is the recipe for the Southwestern Pork Sausage
- 3 1/2 lbs Pork butt or shoulder
- 1/2 lb pork fat
- 1+2 T.+t. coarse or kosher salt
- 1 T. freshly ground white or black pepper (fine grind)
- 2 t. crushed red peppers
- 1 t. ground cumin
- 1/2 t. ancho chili powder
- 4 cloves garlic finely chopped
Cut the meat and fat into 1 inch cubes. Freeze cubes for 30 minutes to firm them up before grinding.
Grind the meat and fat together through the fine disk of a meat grinder.
In a large bowl, combine meat mixture with seasoning and garlic. Mixwell, using your hands. Freeze again for another 30 minutes.
Grind the seasoned mixture through the fine disk again.Before you start to fill your casings fry up a small patty of the mixture tomake sure that it's seasoned the way you want it. This will be your test patty!
Prepared Casing - slide the 5 ft of casing on the extruder tube. The key is tostretch with one hand and slide it on with the other. Once all of the casing isloaded on the tube tie a knot at the end of the casing.
Begin filling thecasing and letting the sausage fill the section as much as you can withoutblowing out the casing. This will take a bit of practice, but you will have 5feet to practice!
Prick air pockets once all the sausage has been extruded through the machine.Twist off into 4 inch lengths and cut the links apart with a sharp knife orkitchen scissors.
Place the links on a platter, cover, and refrigerate for a couple of hours orovernight to meld the flavors. Use within 2 or 3 days or freeze up to 3 months.
We had about 1/2 pound of sausage left over that we made into patty for the freezer!