HOUSE PORK SAUSAGE
© 2015 All Rights Reserved by Norman Van Aken
Yields: 3 Pounds
2 pounds boneless pork butt or shoulder, cut into 1-inch pieces
1 pound pork fat, cut into 1-inch pieces
5 1/2 Tablespoons pureed Chipotles en Adobo*
½ teaspoon cayenne
½ teaspoon crushed red pepper
1 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon coarsely cracked black pepper
¼ Cup Spanish sherry wine vinegar
1 1/2 teaspoons freshly minced thyme leaves
Put the meat, fat and also the grinding blade and knife into a freezer for 1/2 hour before doing the grind. It makes the meat cut more cleanly instead of getting squished as it goes through, which is texturally a much better sausage.Grind the pork meat and pork fat in a meat grinder with a 1/4-inch plate. Put back in the freezer for 15 more minutes. Grind again on the same sized blade. Mix the remaining ingredients together very well and add them to the meat. Cover and refrigerate it for one hour or more. Remove the mix from the refrigerator and form it into patties of the size you like. Cook in a bit of canola oil or bacon fat until just cooked through. Serve or set aside until ready to add to another dish.
* Chipotles en Adobo are a canned item available in most any grocery store or Latin market.
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