Again he went to the "HomeSausage Making" book and found a great pork sausage with a little kick from ancho chile powder. He did the first grind and added the fresh garlic, spices, but after he fried up the test patty we found it a bit too salty. We both suggest that it should be cut back to 1 T. salt and then adjust after you have tasted your own test patty.
The first part of the recipe as in the other sausage we have done deals with the casings. Hog casings which are the type that we are using are packaged and stored in salt and must be soaked and then rinsed before you can fill them. Here is a link to purchase the HogCasings. The casings soak for the 45 minutes while you process the meat they stretch out and become pliable. You will need to run water through the casings. In the book they say to run it under the faucet but we used a straw at one end to flush through the water which seemed to be more sanitary. You will need 5 feet medium hog casing.
Here is the recipe for the Southwestern Pork Sausage:
Southwestern Pork Sausage
3 ½ lbs Pork butt or shoulder
½ lb pork fat
1 T. + 2 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 t. ground cumin
½ t. ancho chili powder
4 cloves garlic finely chopped
4 cloves garlic finely chopped
Prepare
the 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. Mix well, 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 to make sure that it's seasoned the way you want it. This will be your test patty!
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. Mix well, 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 to make sure that it's seasoned the way you want it. This will be your test patty!
Stuff the mixture into the prepared casings...
 |
| Sausage link with blowout! |
Prepared Casing - slide the 5 ft of casing on the extruder tube. The key is to stretch with one hand and slide it on with the other. Once all of the casing is loaded on the tube tie a knot at the end of the casing. Begin filling the casing and letting the sausage fill the section as much as you can without blowing out the casing. This will take a bit of practice, but you will have 5 feet 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 or kitchen scissors.
Place the links on a platter, cover, and refrigerate for a couple of hours or overnight 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!
