Recipes

FRESH JALAPENO SAUSAGE

This recipe will teach you how to make fresh Jalapeño Sausages

  • Meat Mincer
  • Sausage Filler
  • 9 kg Pork Shoulder
  • 2.25 kg Shredded Cheese
  • 1.25 cup Jalapeño Powder
  • 4 cups Onion Powder
  • 1.25 cup Coriander
  • 2.5 cups Paprika
  • .5 cup Salt
  • 1 cup Sugar
  • .5 cup Garlic Powder
  • 3.75 cups Chilled Water
  • Natural Hog Casings orThick Collagen Casings

  1. Keeping the meat as chilled as possible, grind it twice though a 6mm plate.

  2. Sprinkle all dry ingredients into the chilled water, pour over the meat & mix well.

  3. Add cheese & coriander & distribute evenly.

  4. Stuff into casings & form into 10cm links.

  5. Refrigerate for no more than 3 days before cooking & eating, or vacuum pack & freeze.