Ingredients with Measurements:
- 2 lbs ground pork
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1/2 cup red wine vinegar
- 1/4 cup tequila
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup nonfat dry milk powder
- 1/4 cup cornmeal
- 1/4 tsp curing salt #2
Special Equipment Needed:
- Sausage stuffer
- Fermentation chamber
- Sausage casing
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground pork, salt, paprika, chili powder, cumin, garlic powder, and oregano. Mix well.
2. In a separate bowl, mix together red wine vinegar, tequila, water, sugar, nonfat dry milk powder, cornmeal, and curing salt #2.
3. Add the liquid mixture to the pork mixture and mix well until thoroughly combined.
4. Stuff the sausage mixture into sausage casings using a sausage stuffer.
5. Place the sausage in a fermentation chamber at 70-75°F and 80-85% humidity for 24-48 hours.
6. After fermentation, hang the sausage to dry at room temperature for 1-2 weeks until it reaches the desired texture.
7. Store the sausage in a cool, dry place until ready to use.
Time:
Preparation time: 30 minutes
Fermentation time: 24-48 hours
Drying time: 1-2 weeks
Cooking time: 10-15 minutes
Temperature:
Fermentation chamber: 70-75°F and 80-85% humidity
Drying temperature: Room temperature
Serving size:
This recipe makes approximately 2 lbs of sausage.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Apple cider vinegar can be used instead of red wine vinegar.
- Bourbon or whiskey can be used instead of tequila.
Variations:
- Add diced jalapeños or other hot peppers for a spicier sausage.
- Use different spices and seasonings to create different flavor profiles.
Tips and Tricks:
- Make sure all equipment and utensils are clean and sanitized before use.
- Use high-quality meat for the best results.
- Keep the sausage at the correct temperature and humidity during fermentation and drying to prevent spoilage.
Storage Instructions:
Store the sausage in a cool, dry place for up to 3 months.
Reheating Instructions:
The sausage can be cooked on a grill or in a pan for 10-15 minutes until heated through.
Presentation Ideas:
Serve the sausage sliced on a platter with crackers and cheese.
Garnishes:
Garnish with fresh herbs or sliced vegetables.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve with a side of rice and beans or a fresh salad.
Troubleshooting Advice:
- If the sausage develops mold during fermentation or drying, discard it and start over.
- If the sausage smells bad or has an off flavor, discard it and start over.
Food Safety Advice:
- Always use clean and sanitized equipment and utensils.
- Keep the sausage at the correct temperature and humidity during fermentation and drying to prevent spoilage.
Food History:
Fermented sausages have been a staple in Mexican cuisine for centuries.
Flavor Profiles:
This sausage has a spicy, smoky flavor with a hint of tequila.
Serving Suggestions:
Serve sliced on a platter with crackers and cheese.
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Region: Mexican