Chipotle Sausage -house Made Recipe

Prepare ingredients

If using casings, place them in a bowl of warm water to soak and rinse according to package directions. Finely chop the chipotle peppers and measure the adobo. Mince the garlic. Keep all meat and mixing bowls cold (chill in the refrigerator or use a bowl set over a larger bowl with ice).

Combine spices and flavorings

In a small bowl whisk together smoked paprika, ground cumin, dried oregano, brown sugar, kosher salt, black pepper, and cayenne (if using). Add the minced garlic, chopped chipotles, adobo sauce, apple cider vinegar and cold water. Stir into a smooth paste so the chipotle pieces are evenly distributed.

Mix meat and seasoning

Place the ground pork and ground pork shoulder in a large bowl. Pour the chipotle-spice paste over the meat. Using clean hands or a heavy spatula, fold and press the mixture repeatedly until the paste is evenly incorporated and the meat becomes tacky (about 2–4 minutes). If the meat warms up, add a handful of ice or refrigerate briefly to keep it cold.

Develop texture

For a finer, more cohesive sausage texture, transfer the seasoned meat to a food processor in 1–2 cup batches and pulse briefly (6–8 short pulses), returning processed meat to the bowl and mixing thoroughly. Do not over-process to a paste — you want a coarse but binded texture. Alternatively, pass the mixture through a coarse grinder plate once for uniform texture.

Rest for flavor

Cover the bowl and refrigerate the sausage mixture for at least 1 hour (up to overnight) to allow flavors to meld and the salt to cure the meat slightly. If you plan to stuff casings immediately, keep the mixture chilled while you prepare the casings.

Prepare casing and stuffer

Fit a sausage stuffer or a coarsely fitted funnel attachment on a stand mixer. Rinse and run water through the soaked casings to remove excess salt and check for holes. Slide a length of casing onto the stuffer tube, leaving a 6" tail.

Stuff sausages

Feed the chilled mixture into the stuffer, using steady pressure to fill casings evenly. Avoid overfilling — the sausage should be firm but not tight. Twist into 4–6" links as desired. Prick any large air pockets with a sterile pin to release trapped air.

Cook or cure

To cook fresh sausages: heat a skillet or grill over medium heat, add a small amount of neutral oil, and cook sausages turning occasionally until internal temperature reaches 160°F (71°C), about 10–12 minutes depending on thickness. For grilling, cook over medium heat to avoid flare-ups from the fat. If you prefer to braise first, simmer sausages in a light beer or stock for 10 minutes, then finish on the grill or skillet to brown.

Form patties or loose sausage

If not stuffing into casings, portion the chilled sausage mixture into 6 equal patties (about 6 oz each) or form loose sausage pieces for tacos. Handle gently to keep texture.

Pan-sear or grill

Heat a heavy skillet over medium-high heat with a tablespoon of oil or preheat a grill. Cook patties or loose sausage for 4–5 minutes per side until browned and an instant-read thermometer registers 160°F (71°C) in the center. For loose sausage, cook stirring and breaking up the meat until cooked through, about 6–8 minutes.

Rest

Let cooked sausages or patties rest for 3–5 minutes before serving to redistribute juices.

Serve sausages or patties on toasted buns or wrapped in warm tortillas. Top with pickled red onions, chopped cilantro and a squeeze of lime. Adjust heat with extra adobo sauce or hot sauce as desired.