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The Chipotle “chee-poht-lay” chili powder used to give this sausage recipe its unique taste is derived from vine-ripened, red jalapeno peppers, which have been slow smoked to achieve a rich, smoky flavor before it’s ground into a powder form. While Chipotle makes a fantastic breakfast sausage, it can also be used to flavor any number of dishes including sausage fajitas, stews, pasta, kabobs, pinto beans, etc.

Chipotle Sausage Recipe

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp coriander, ground (0.85 g)
1 tsp granulated sugar (4.9 g)
1 tsp cumin powder (2.3 g)
1 tsp ground black pepper (2.5 g)
1 tsp liquid smoke, optional (5 ml)
2 tbsp fresh minced garlic (32.4 g)
2 1/2 tbsp chipotle chili powder (21 g)
1 bunch fresh parsley, chopped
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Grind pork one time through a 3/8” (10mm) or 1/2” (13mm) grinder plate.
2. Combine ground pork and remaining ingredients in a large bowl, mix well until mixture is sticky and batter like.
3. Taste test by pan frying a small thin patty, cool briefly prior to tasting, add additional seasonings if desired.
4. Stuff the seasoned meat batter into prepared 32-35mm hog casings, twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags) or you can shape the batter into equal size patties.
6. Pan fry, grill, broil or bake chipotle sausage at medium heat until well browned and no longer pink inside.
7. Refrigerate chipotle sausage up to 5 days or vacuum seal and freeze up to 1 year.

Hunters may use venison in place of the pork butt to produce an excellent chipotle sausage. Use 75-80% lean venison trim to 25-20% pork fat.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

For more fresh sausage recipes and sausage making information go to Sausage And Jerky Maker's Bible.