HomePork Mexican Sausage

Mexican Sausage

Posted in : Pork on by : Daphne


2 pound pork tenderloin (ground ok)5 chilies anchos1/2 tsp. coriander seeds (toasted)1/2 tsp. peppercorns1/8 tsp. cumin seeds2 Tbsp. sweet paprika2/3 C. mild white vinegar1/2 pound pork fat2 chilies pasilla3 cloves1/2 tsp. oregano (mexican blended)4 garlic cloves (peel/crush)2 1/2 tsp. salt2 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.