Follow Us on Twitter
Recipe Search
Search recipe   
 Pork Recipes » Mexican Sausage

Mexican Sausage

Category: Pork

By: Unknown

 Rate this recipe:
2 pound pork tenderloin (ground ok)
5 chilies anchos
1/2 tsp. coriander seeds (toasted)
1/2 tsp. peppercorns
1/8 tsp. cumin seeds
2 Tbsp. sweet paprika
2/3 C. mild white vinegar
1/2 pound pork fat
2 chilies pasilla
3 cloves
1/2 tsp. oregano (mexican blended)
4 garlic cloves (peel/crush)
2 1/2 tsp. salt
2 full ounce vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together with the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you do not want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.


Featured Recipe
»Hot And Spicy Chicken
Category: Chicken
Rating:rating: (3)

Get Recipes by eMail

First Name

Email Address

Daily Weekly

Get Recipes by eMail

Newest Recipes Newest recipes RSS/XML feed

Privacy Policy  |  Copyright  |  Contact Us
Copyright © 2006 - 2018 HealthyHomeRecipes.Com. All rights reserved.