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Pork Sausage (Chile)


50 lbs. pork trimmings, cured
1/4 lb. Spanish sausage seasoning
1/2 oz. garlic compound
1/4 lb. chili powder
1/4 lb. sugar
cracked ice or ice water


Put meat through 3/16-inch plate of meat grinder.Mix with power mixer or by hand, adding all other ingredients as you mix, including enough flour to obtain desired consistency.When well mixed, stuff into hog casings and tie with twine in 4-inch links. Give them a cold smoke for 6 to 8 hours, and allow to cool.