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Not Too Hot, Hot Sausage Recipe

Millie Copper
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. 
Course Appetizer, Breakfast, Main Course, Soup


  • 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
Keyword homemade hot sausage, wild game