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Southwestern Pork Sausage
Description
A delicious sausage that combines chiles, coriander and cumin that is an example of southwest culinary excellence. You won't be able to stop with one southwestern pork sausage on a bun topped with roasted peppers and onions.
Ingredients
At a glance
Home Made Sausage
Makes
4 Pounds
| 5 | feet medium (35-38mm) collagen sausage casing | | 3½ | pounds lean pork butt or shoulder | | ½ | pound pork fat | | 1 | tablespoon plus 2 teaspoons kosher or coarse salt | | 1 | tablespoon freshly ground black pepper (fine grind) | | 2 | teaspoons crushed red peppers (for medium-hot) | | 1 | teaspoon ground coriander | | 1 | teaspoon ground cumin | | ½ | teaspoon ancho chile powder | | 4 | cloves garlic, finely chopped |
Methods/steps
- Prepare casings as per directions
- Cut the meat and fat into 1-inch cubes. For ease of grinding, freeze cubes for about 30 minutes.
- Process the meat and fat through the fine disk of a meat grinder.
- Combine the meat mixture salt, pepper, crushed red pepper, coriander, cumin chile powder and garlic with your hands or a meat mixer.
- Grind the seasoned meat through the fine disk of a meat grinder.
- Stuff the mixture into the prepared casing using a sausage stuffer, prick air pockets, and twist into 4-inch lengths. Cut the links apart with a sharp knife.
- Place the links on a large plate, cover and refrigerate overnight to meld the flavors. Serve within 2 to 3 days or freeze for up to 3 months.
- Grill, roast or saute until firm and cooked through or until the internal temperature reaches 160°F.
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Created by theidel
A gourmet sausage with a hint of sweetness that is a treat for the tastebuds. The tasteful combination of pork, apples, fresh rosemary and leeks will make this a family favorite. |
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