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Ingredients
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Sausage Meat
Mild Sausage Seasoning (Pork Mild)
Hot Sausage Seasoning (Pork Hot)
Casings & Finishing
Method
Prepare Casings
If using natural hog casings, place them in a bowl of warm water for at least 30 minutes to loosen. Rinse several times inside and out under running water to remove salt. Keep submerged in cool water until ready to use.
Prepare Meat and Seasoning
Chill the ground pork shoulder and pork fat in the refrigerator so they are very cold (ideally near 35–40°F / 2–4°C). Cold meat binds better and mills more cleanly.
In a large bowl, combine kosher salt, granulated sugar, black pepper, paprika (sweet), ground coriander, ground cumin, minced garlic, and the white vinegar. Stir to form a paste.
Separate the seasoning paste into two bowls: about 60% for the mild batch and 40% for the hot batch (adjust according to how many links of each you want). Into the mild portion stir smoked paprika, dried oregano, and ground white pepper. Into the hot portion stir crushed red pepper flakes, hot smoked paprika or cayenne, and chipotle powder if using.
Add the sliced or coarsely ground meat and fat to each seasoning bowl (portion meat to match 60/40 split). Add cold water (about 2 tablespoons per pound proportionally) to each bowl — for this recipe use the total 1/4 cup split between batches — and mix very thoroughly by hand or with a stand mixer on low using the paddle until the mixture becomes sticky and homogeneous (this develops the bind). Keep everything cold; add a handful of crushed ice if needed.
Taste a small patty from each batch by frying a teaspoon-sized amount in a skillet until cooked through. Adjust salt or heat if necessary, then incorporate any adjustments into the remaining meat. Keep mixtures cold.
Stuffing and Linking
Fit a sausage stuffer or the large funnel attachment on a meat grinder with the soaked casing loaded onto the nozzle. Tie a knot at one end of the casing to close it.
Work slowly and steadily: feed the seasoned meat into the stuffer and fill the casing, supporting it with your other hand to control thickness. Aim for traditional Brazilian sausage thickness: about 1 to 1.25 inches (2.5–3 cm) diameter. Do not overfill — leave some slack to allow linking and cooking.
When you have a tube of desired length (roughly 6–8 inches per link), pinch and twist to form a link. Alternate twisting direction between adjacent links to keep them from unravelling. Tie off the end of the casing with butcher's twine if desired.
Continue until all the meat from each batch is stuffed. Keep mild and hot sausages separated and labeled if storing or cooking later.
Resting and Cooking
Hang the sausages in a cool place or refrigerate uncovered on a rack for at least 4 hours or overnight. This helps the flavors meld and the casing to set. For short-term storage, refrigerate up to 48 hours; for longer storage freeze the links (flash freeze on a tray, then vacuum seal or double-wrap).
To cook, preheat a grill or skillet to medium heat. If grilling, oil grates lightly. Cook sausages over medium heat, turning frequently, about 12–18 minutes depending on thickness, until internal temperature reaches 160°F (71°C) for pork. If pan-frying, add a little oil to the skillet and brown evenly on all sides, then reduce heat and finish until fully cooked. Alternatively, simmer sausages gently in water or beer for 10 minutes before finishing over high heat to brown.
Let cooked sausages rest for 5 minutes before serving to allow juices to redistribute.
Serving Suggestions
Serve Brazilian mild and hot sausages sliced in pão de alho (garlic bread), with farofa, rice and beans, or on a bun with chimichurri, sliced onions, and mustard. Provide additional hot sauce alongside the hot variety.