Chile Relleno Sausage

Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) at all timesAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince
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Queso Fresco

Well the time has come to start making cheese and what better cheese to start off with than Queso Fresco. This is a cheese I grew up eating in Mexico and I still love it to this day. Queso fresco translates to “fresh cheese” and it’s a mild cheese that
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