This recipe will teach you how to make fresh Jalapeño Sausages
Fresh Jalapeno Sausage
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- Prep Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 9kg Pork Shoulder
- 2.25kg Shredded Cheese
- 1.25 cups Jalapeño Powder
- 4 cups Onion Powder
- 1 ¼ cups Coriander
- 2 ½ cups Paprika
- ½ cup Salt
- 1 cup Sugar
- ½ cup Garlic Powder
- 3 ¾ cups Chilled Water
- Natural Hog Casings or Thick Collagen Casings
Instructions
- 1. Keeping the meat as chilled as possible, grind it twice though a 6mm plate.
- 2. Sprinkle all dry ingredients into the chilled water, pour over the meat & mix well.
- 3. Add cheese & coriander & distribute evenly.
- 4. Stuff into casings & form into 10cm links.
- 5. Refrigerate for no more than 3 days before cooking & eating, or vacuum pack & freeze.
- Course : Breakfast, Lunch, Main
- Recipe Type : Fresh Sausages, Pork Sausages
Instructions
- 1. Keeping the meat as chilled as possible, grind it twice though a 6mm plate.
- 2. Sprinkle all dry ingredients into the chilled water, pour over the meat & mix well.
- 3. Add cheese & coriander & distribute evenly.
- 4. Stuff into casings & form into 10cm links.
- 5. Refrigerate for no more than 3 days before cooking & eating, or vacuum pack & freeze.
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