Chipotle Cranberry Pork Sausage - My First Sausage Attempt! AWESOME! recipes

I’ve never made sausages before – ever. It is something that I have always wanted to try, and after this, I’M SO HAPPY I DID! These turned out amazing!

Chipotle Cranberry Pork Sausage Ingredients 1 1/4 cup dried cranberries 1 cup water 1 tablespoon smokey paprika 2 teaspoons cinnamon 3 tablespoons chipotle powder 1 1/2 ounce kosher salt 3 large garlic cloves, minced 1 pound pork back fat 5 pounds boneless pork butt Before You Begin, Do These Things First 1 Chill the grinder and all parts in the freezer for at least and hour until you are ready to use. 2 Chill the meat in the freezer until it is almost frozen for about an hour. 3 Take cranberries and soak in water to plump. 4 Take out about 30 feet or hog casings. Rinse salt off (if they are stored in salt) and set in a bowl of very warm water for 30 min to an hour. Once they have been soaking for a bit, change the water. Do this about 2-3 times This will get a majority of the salt off them as well as prepare them to be stuffed. Before putting on the sausage stuffer, run water through the casings. 5 Combine the paprika, cinnamon, chipotle powder, and salt together. To Start The Sausages 1 Cut meat and back fat into 1 inch pieces and place in a large chilled bowl. Blend in spice mixture and garlic until completely incorporated with meat. 2 Prepare grinder by removing from freezer and assemble using the fine grind plate. To catch the ground meat, place a large bowl with ice and a little water with a smaller bowl inside it, under the grinder. Turn grinder on to medium-high (level 8 on a Kitchenaid Mixer). Feed meat into grinder until all is ground. 3 Clean grinder to prepare for stuffing the sausages and place in freezer again. 4 Place ground meat into mixer bowl and with the paddle attachment, blend in cranberries and slowly add liquid. DO NOT OVER MIX. 5 If mixture is warming up, place in refrigerator of freezer to chill more while preparing the casings. 6 Remove grinder attachment from freezer and prepare with sausage stuffing attachment using the larger stuffing piece. Feed rinsed casings on to stuffer. 7 THIS PART WORKS BETTER WITH 2 PEOPLE… 8 With one person managing the casing and sausage and the other feeding the filling into the stuffer, start end with an inch of casing hanging off the end. Turn mixer to 8 and starting feeding the filling into the stuffer consistently trying to avoid air bubbles. The person managing the sausage needs to guide the sausage into the casing, making sure the casing is coming off the tube at the right pace so that the sausage does not over fill and split the casing open. Keep the pace until the first casing is filled. I rolled it into a big roll to keep it tidy. Continue until all casings are filled. 9 After the sausages are completed, start with one end of the sausage and begin twisting into individual sausages. I did two full twists and it seemed to make them not come undone when cooking. Complete each casing section. 10 Once done, I saved a couple for cooking and froze the rest.

Detailed pictures of process here: http://ift.tt/18x6xKV

Submitted March 16, 2015 at 07:24PM by oinkcooking http://ift.tt/1x88EAn recipes