Not Too Hot, Hot Sausage Recipe
The recipe below is for 1 pound of meat. This easily scales up. We tend to make about 10 pounds at a time to stash in the freezer.
- 1 pound ground meat beef, lamb, wild game, or pork
- 1 1/2 teaspoon garlic powder you can substitute about 5 cloves fresh garlic if you prefer.
- 2 tablespoon chili powder *
- 1 1/2 teaspoon red pepper flakes
- 1 tablespoon paprika
- 1 1/2 teaspoon smoky paprika
- 1 1/2 teaspoons sea salt
- 2 teaspoons Mexican oregano **
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 cup raw apple cider vinegar
Place the meat in a bowl.
Add all additional ingredients except vinegar, and combine meat and spices until well mixed.
Then add the vinegar, mixing well.
If using immediately, let sit for half an hour or so before cooking.
If making in bulk, divide into meal-size packages (anywhere from 4 ounces to 1 pound) and freeze.
*I like ancho chili powder for the smoky taste, but regular chili powder works just fine.
**I had no idea there were two different types of oregano until I started researching sausage recipes. Mediterranean oregano, the kind I know from pasta, is different than Mexican oregano. I used Mediterranean oregano when I first started making this sausage because it was what I had. It works, but the flavor is so much more intense with Mexican oregano. Read more about the differences between these two oreganos here.