Today’s recipe came to us by way of my friend Jon over at the You Tube Channel Great Lakes Prepping. This very easy to follow fresh sausage is not only very creative by looks delicious as well!! If you make it let me know what you think. The chipotle sauce is included in the recipe as well.
Follow basic sausage preparation practices when making this sausage.
Clean and Sanitize all of your equipment.
Chill your meat to below 34f or 1c before grinding.
Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
Cook till the internal temperature reaches 150f – 155f
Here are a few things you might find useful when making sausage
Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the sausage
Clean your meat of any sinew or arteries and cut into small strips or chunks. Chill your meat to below 34f (1.1c) before grinding.
Grind chilled pork with coarse grinding plate (10mm). Put meat in fridge until you are ready to use it.
Heat a little olive oil in a skillet. Add the chopped onions, minced garlic, and chopped jalapenos to the pan, and add a pinch of Kosher salt. Cook until everything is soft. Much of the moisture should be cooked out, but don't let the onions and garlic brown or burn.
Allow the cooked onion, garlic, and jalapeno to cool completely to room temperature (place in fridge to help speed this step up).
Combine all dry seasonings. Sprinkle over ground pork.
Sprinkle orange and lime zest over ground pork.
Add the cooled vegetables and the water to the ground pork.
Mix everything into the ground pork very thoroughly (a solid minute or two), until it is no longer sloppy or soaking wet. Meat should be pretty sticky/tacky. Put in refrigerator until you’re ready to use it again.
Stuff the meat into your prepared sausage casings.
Twist into links and allow to rest in the fridge for 24 hours. After 24 hours, you can cook or freeze them.
Cook them the same way you would cook a bratwurst. Grill, bake, or on the stove until the internal temperature is 150f (65.5c)
For the chipotle sauce
In a bowl or blender add the following:1/2 cup of sour cream1/4 cup of mayo1 – 7oz can of Chipotle in adobo sauce1 tsp of garlic powder½ tsp salt½ tsp cumin3 tbsp chopped cilantroblend till you achieve a smooth paste.
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