I’m a chile verde addict and a sausage addict, so I thought it would be a good idea to combine the two addictions. These sausages taste great grilled or smoked and make a great accompaniment to some good old southwestern beans and rice.
MEAT
4 lbs pork shoulder
1/2 lb bacon (I used Oscar Meyer)
2 tbsp Kosher salt
1/2 tsp black pepper
SPICES
2 tbsp hot sauce (I used Crystal)
1 tbsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp granulated garlic
1/2 tsp cayenne pepper
FLAVORINGS
2 large bunches cilantro
8 tomatillos
5 poblano peppers (medium)
5 cubanelle peppers (mild)
2 onions
ADDITIVES
1 cup potato flour
DIRECTIONS
Grind the pork and bacon together on a medium grind. Sprinkle the salt and pepper on the meat. Set aside and chill.
Purre the tomatillos in a food processor along with the spices and salt. Add the cilantro and lightly pulse.
Set oven to broil and char the onions, poblano peppers and cubanelle peppers. Allow to cool. Peel. Dice into small pieces and add to the blended tomatillos. You should have about 4 cups.
In a large bowl, combine the meat, potato flour, and 4 cups of the tomatillo mixture. Blend well and stuff into sausage casings, tie off at lengths the appeal to you.
This entry was posted on October 4, 2011 at 7:59 am and is filed under food commentary. You can follow any responses to this entry through the RSS 2.0 feed.
Chile Verde Sausage – 4lb Batch
MEAT
4 lbs pork shoulder
1/2 lb bacon (I used Oscar Meyer)
2 tbsp Kosher salt
1/2 tsp black pepper
SPICES
2 tbsp hot sauce (I used Crystal)
1 tbsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp granulated garlic
1/2 tsp cayenne pepper
FLAVORINGS
2 large bunches cilantro
8 tomatillos
5 poblano peppers (medium)
5 cubanelle peppers (mild)
2 onions
ADDITIVES
1 cup potato flour
DIRECTIONS
Grind the pork and bacon together on a medium grind. Sprinkle the salt and pepper on the meat. Set aside and chill.
Purre the tomatillos in a food processor along with the spices and salt. Add the cilantro and lightly pulse.
Set oven to broil and char the onions, poblano peppers and cubanelle peppers. Allow to cool. Peel. Dice into small pieces and add to the blended tomatillos. You should have about 4 cups.
In a large bowl, combine the meat, potato flour, and 4 cups of the tomatillo mixture. Blend well and stuff into sausage casings, tie off at lengths the appeal to you.
This entry was posted on October 4, 2011 at 7:59 am and is filed under food commentary. You can follow any responses to this entry through the RSS 2.0 feed.