Jalapeńo Sausage

Jalapeńo Sausage

beef700 g1.54 lb.
back fat, fatty pork trimmings or bacon300 g0.56 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper2.5 g1 tsp.
cilantro, crumbled0.6 g1 tsp.
cumin, ground1.0 g½ tsp.
garlic3.5 g1 clove
½ onion, chopped30 g2 Tbsp.
jalapeno, green, diced30 g1 jalapeno
white wine50 ml1/5 cup
cold water50 ml1/5 cup
  1. Grind meat through 3/16” plate (3 mm).
  2. Add all ingredients to wine and mix. Pour over ground meat and mix everything well together.
  3. Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
  4. Keep in a refrigerator (very perishable product) or freeze for later use.
  5. Cook before serving.

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