Mexican fresh sausage with cheese.

Pork shoulder700 g1.54 lb
Oaxaca or Monterey Jack cheese300 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Chili powder2.0 g1 tsp
Cayenne1.0 g1/2 tsp
Jalapenos, diced10 g1 Tbsp
Corn flour20 g1 Tbsp
Vinegar30 ml1 oz fl
  1. Grind pork through 3/8” (10 mm) plate.
  2. Cut cheese into 1/2” (12 mm) cubes.
  3. Mix ground pork with spices. Add cheese and remix.
  4. Stuff into 36 mm hog casings.
  5. Refrigerate. Cook before serving.
Oaxaca cheese is a white, semi-hard cheese from Mexico, similar to unaged American Monterey Jack. It is named after the state of Oaxaca in southern Mexico, where it was first made.

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