A couple of weeks ago a friend of mine that lives in Arizona and is aware of my obsession with food tinkering from my constant postings on Facebook, said he was sending me some chiles from his neck of the woods. A couple days later the doorbell rang and there sat a large brown box with the words Biad Chile Products. I opened the box to reveal a white styrofoam container, sitting inside the container was 10 pounds of frozen roasted chiles from the State of New Mexico that emitted a powerful and heavenly smell even in their frozen state. While my wife Serena normally gets a kick out of my child-like enthusiasm for things most people would find mundane, she had very little appreciation for me busting into the bathroom holding bags of frozen chiles shouting, “Hun look what just came in the mail from New Mexico”, she looked upset and said something back to me but I don’t understand New Mexican. Fortunately, I had just recently purchased an extra freezer for the garage or we would have been jettisoning Healthy Choice frozen dinners that no one eats or frozen green peas to make space for out new guest of honor. The peppers arrived a few weeks before my sausage making fettish kicked in, but the minute I tore the wrapping paper off my new Kitchen Aid Stand Up Mixer with Sausage grinding and stuffing attachments, I knew what had to be done! I knew at that moment that in addition to frying, sautéing, topping and baking that I would be shoving these chiles into a sausage. Below is recipe that I came up with that packs a good amount of heat and what we think is a pretty good flavor.
3 lbs Pork Shoulder (with fat)
4 roasted, peeled and finely diced green chiles (approx 7 tablespoons) – click here for a good post from the Pioneer Woman on how to roast chiles at home
1 teaspoon red pepper flakes
2 teaspoons coriander
2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
4 cloves of garlic (minced)
1. Place a large bowl in the sink and rinse the casing by flushing cold water through one end to clean of all the salt (my butcher gives me casing in a small plastic bag with salt). This process allows you to clean the casing and check for any tears you might have to work around. Empty the bowl and fill back up with cold water and let soak in water.
2. Cut meat into 1 inch cubes and place in the freezer for 30-45 minutes.
3. Grind the meat with course disk.
4. Add all of the seasoning to a bowl and mix well. Using your hands or mixer, mix the seasoning into into the ground meat. I prefer a mixer to avoid heating the meat with my hands. Place the ground meat into the the freezer.
5. Next prepare to stuff the sausage by taking off the grinding disk and attaching the funnel. Add a little water or oil to the funnel and pull the casing over the funnel. Tie off the last two inches into a knot.
6. Push the meat mixture into the funnel until it reaches the lip of the funnel opening then stop the motor. Pull about 2-inches of casing and tie into a knot. This step keeps a bunch of air from blowing into the casing.
7. Continue feeding the meat into the funnel packing the casing evenly. Prick air pockets and twist off three times at desired lengths.
8. Cut links and refrigerate uncovered overnight. Leave the sausage uncovered in the fridge overnight. This dries some of the moisture in the sausage to fight spoilage and help the flavors blend together. Use in the next three days or freeze.
For my previous post about how to make Italian Sausage click here