Jalapeńo Sausage

Calories: 320

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Meats	Metric	US
beef	700 g	1.54 lb.
fatty pork trimmings, belly, back fat	300 g	0.56 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
pepper	2.5 g	1 tsp.
cilantro, crumbled	1.0 g	1 tsp.
cumin, ground	1.0 g	½ tsp.
garlic	3.5 g	1 clove
½ small onion, chopped	30 g	1 oz
jalapeno, green, diced	30 g	1 jalapeno
white wine	60 ml	2 oz fl
cold water	30 ml	1 oz fl

Instructions

Grind meat through 3/16” plate (3 mm).
Add all ingredients to wine and mix. Pour over ground meat and mix everything well together.
Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
Keep in a refrigerator (very perishable product) or freeze for later use.
Cook before serving.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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