Southwestern Pork Sausage
Here is the recipe for the Southwestern Pork Sausage
Ingredients
- 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
Instructions
- Preparethe casings.
- 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!