Housemade Sausage - Chipotle Recipe
Make Housemade Sausage - Chipotle Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mix
Casings & Finishing
Method
Sausage Mix
- 1
Prep and chill
Place the ground pork and diced fatback in a shallow tray and chill in the refrigerator (or briefly in the freezer) until very cold but not frozen, about 20–30 minutes. Cold meat will emulsify better and yield a tighter sausage.
- 2
Prepare casings
While meat chills, place hog casings in a bowl of warm water for 30 minutes, then flush and rinse both inside and out under running water. Keep submerged in cool water until ready to stuff.
- 3
Combine seasonings
In a small bowl, whisk together minced chipotle, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, brown sugar, minced garlic, and apple cider vinegar. This creates a uniform paste to distribute spice and acidity through the meat.
- 4
Grind (if necessary)
If using whole pieces, grind the chilled pork and fatback through a coarse plate (3/8" or 6 mm) then immediately through a fine plate (1/8" or 3 mm) for a finer texture. If using pre-ground meat, keep it very cold and proceed to mixing.
- 5
Mix sausage
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, add the chilled ground meat. Add the seasoning paste and start mixing slowly. Gradually add the ice water while mixing to help bind proteins and achieve a sticky, cohesive texture. Mix for 2–4 minutes until the mixture becomes tacky and holds together when pressed. Do not overheat the meat—if the bowl warms, chill briefly and continue.
- 6
Test for flavor
Cook a 1-inch patty in a skillet over medium heat until fully cooked. Taste and adjust seasoning if needed (add up to 1/2 tsp more salt or a little more minced chipotle for heat). Return to the mix only to incorporate small additional amounts; re-chill if warmed.
Stuffing & Finishing
- 7
Set up stuffer
Fit your sausage stuffer or use a sausage attachment on a mixer. Slide a portion of the prepared casing onto the stuffing tube, leaving a 4–6 inch tail. Tie off the end of the casing with kitchen twine or make a small knot.
- 8
Stuff sausages
Transfer the sausage mix into the stuffer hopper. Fill the casing slowly and evenly, keeping light pressure to avoid air pockets. Aim for sausages about 4–6 inches long. When a link reaches the desired length, twist a few times to separate, alternating directions for each link. If air pockets appear, prick them gently with a sterilized needle and press out the air.
- 9
Rest
Hang or place the linked sausages on a tray, covered lightly with plastic, and refrigerate for at least 2 hours or up to 24 hours to allow the flavors to mellow and the casings to set.
- 10
Cook (pan-fry) — immediate serving
To serve fresh, heat a skillet over medium heat and add 1 tsp neutral oil. Add sausages and cook 10–12 minutes, turning frequently, until internal temperature reaches 160°F (71°C) and exterior is nicely browned. Reduce heat if they brown too quickly to avoid splitting casings.
- 11
Alternative: Poach then brown (recommended for even cooking)
Place sausages in a single layer in a deep skillet or saucepan. Add enough water (or a mix of water and beer) to come halfway up the sausages. Bring to a gentle simmer over medium-low heat and poach for 10–12 minutes until internal temp reaches ~150°F (66°C). Remove sausages and finish in a hot skillet with 1 tsp oil for 2–3 minutes per side to brown and crisp the exterior until 160°F (71°C) is reached.
- 12
Storage
Fresh sausages will keep refrigerated (covered) for 3–4 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the refrigerator before cooking.