Southwestern Pork Sausage

Here is the recipe for the Southwestern Pork Sausage
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine American
Servings 20


  • 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


  • 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!
Keyword Southwestern Pork Sausage