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.
Ingredients
- 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
Instructions
- 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.
- Transfer sausage mixture to a colander, with a bowl underneath.
- Allow to set for 30 minutes. Discard any drippings that have accumulated in the bowl.
- If making in bulk, divide into meal-size packages (anywhere from 4 ounces to 1 pound) and freeze.
Notes
*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.