Mexican Carnitas Sausage

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.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 34f or 1c before grinding.
3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
5. Cook till the internal temperature reaches 150f – 155f

Here are a few things you might find useful when making sausage

• Bearded Butcher’s Chipotle Rub
• High Quality Natural Casings (AA Grade)
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe

5 from 2 votes

Mexican Carnitas Sausage

A fun way to reimagine Mexican Carnitas

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 1000 g pork shoulder 70/30
• 15 g Kosher salt
• 1.3 g coarse ground black pepper
• 1.3 g Mexican oregano
• 2.5 g ground cumin
• 1.25 g garlic powder
• 1.2 g onion powder
• 1 g chipotle powder
• 4 g brown sugar
• 61.5 g onion minced
• 17.5 g jalapeno peppers seeded and minced
• 10.5 g minced garlic
• 10.5 g fresh orange zest
• 3.5 g fresh lime zest
• 75 ml cold water
• 29-32mm hog casings

Instructions

Prepare the casing

• 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 cream

  1/4 cup of mayo

  1 – 7oz can of Chipotle in adobo sauce

  1 tsp of garlic powder

  ½ tsp salt

  ½ tsp cumin

  3 tbsp chopped cilantro

  blend till you achieve a smooth paste.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.