Chipotle Cranberry Pork Sausage

 I love sausage. When I started to think about writing this blog, part of my intention was to challenge myself. I’ve never made sausages before – ever. It is something that I have always wanted to try, and after this, I’M SO HAPPY I DID! These turned out amazing!

Chipotle Cranberry Pork Sausage

With the help of a friend who had made sausages once before in culinary school, we worked on making sausages, me for the first time, him for the second in over 10 years. It was definitely an experience, but was so exciting and fun! We got really culinary geeky over it. I am not going to lie, between working on them, taking the pictures, and prepping for the blog post, it made for a very long day. I promise the time was worth it!

We started to think of what flavors we wanted. I really wanted something that was a little spicy, but thought a little fruit would be awesome too. The flavor profile sounded amazing to me and my buddy agreed. It was him who suggested adding cinnamon to the mix which I think totally made it awesome! So for my first sausage, it was a huge success. A week later I took some out of the freezer to take to a friend’s house to throw on the grill, and you know it is a winner when they bite into it and eyes get big and they smile, totally impressed!

Good luck with yours! I hope the long, detailed account walks you all the way through so there is no question on what to do.

Chipotle Cranberry Pork Sausage

Yield: 20 sausages
 

Ingredients:

1 1/4 cup dried cranberries
1 cup water
1 tablespoon smokey paprika
2 teaspoons cinnamon
3 tablespoons chipotle powder
1 1/2 ounce kosher salt
3 large garlic cloves, minced
1 pound pork back fat
5 pounds boneless pork butt

Chipotle Cranberry Pork Sausage Ingredients

Directions:

Before you begin, do these things first:

Chill the grinder and all parts in the freezer for at least and hour until you are ready to use.

Chill the meat in the freezer until it is almost frozen for about an hour.

Take cranberries and soak in water to plump.

Take out about 30 feet of hog casings. Rinse salt off (if they are stored in salt) and set in a bowl of very warm water for 30 min to an hour.

soak casings

Once they have been soaking for a bit, change the water. Do this about 2-3 times This will get the majority of the salt off them as well as prepare them to be stuffed. Before putting on the sausage stuffer, run water through the casings. 

Combine the paprika, cinnamon, chipotle powder, and salt together.

spice mixture

To start the sausages:

Cut meat and back fat into 1 inch pieces and place in a large chilled bowl. Blend in spice mixture and garlic until completely incorporated with meat. 

chopping meatseasoning meat

Prepare grinder by removing from freezer and assemble using the fine grind plate. To catch the ground meat, place a large bowl with ice and a little water with a smaller bowl inside it, under the grinder. Turn grinder to medium-high (level 8 on a Kitchenaid Mixer). Feed meat into grinder until all of it is ground.

grinding sausage

Clean grinder to prepare for stuffing the sausages and place in freezer again.

Place ground meat into mixer bowl and with the paddle attachment, blend in cranberries and slowly add liquid. DO NOT OVER MIX.

mixing meat

If mixture is warming up, place in refrigerator of freezer to chill more while preparing the casings.

Remove grinder attachment from freezer and prepare with sausage stuffing attachment using the larger stuffing piece. Feed rinsed casings on to stuffer. 

loading casings

THIS PART WORKS BETTER WITH 2 PEOPLE…

With one person managing the casing and sausage and the other feeding the filling into the stuffer, start end with an inch of casing hanging off the end. Turn mixer to 8 and starting feeding the filling into the stuffer consistently trying to avoid air bubbles. The person managing the sausage needs to guide the sausage into the casing, making sure the casing is coming off the tube at the right pace so that the sausage does not over fill and split the casing open.

making sausage

Keep the pace until the first casing is filled. I rolled it into a big roll to keep it tidy. Continue until all casings are filled.

stuffed sausages

After the sausages are completed, start with one end of the sausage and begin twisting into individual sausages. I did two full twists and it seemed to make them not come undone when cooking. Complete each casing section.

pinch and twist into sausagespinch and twist into sausages

Once done, I saved a couple for cooking and froze the rest.

 chipotle cranberry pork sausages

Chipotle Cranberry Pork Sausage
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Ingredients
  1. 1 1/4 cup dried cranberries
  2. 1 cup water
  3. 1 tablespoon smokey paprika
  4. 2 teaspoons cinnamon
  5. 3 tablespoons chipotle powder
  6. 1 1/2 ounce kosher salt
  7. 3 large garlic cloves, minced
  8. 1 pound pork back fat
  9. 5 pounds boneless pork butt
Before you begin, do these things first
  1. Chill the grinder and all parts in the freezer for at least and hour until you are ready to use.
  2. Chill the meat in the freezer until it is almost frozen for about an hour.
  3. Take cranberries and soak in water to plump.
  4. Take out about 30 feet or hog casings. Rinse salt off (if they are stored in salt) and set in a bowl of very warm water for 30 min to an hour. Once they have been soaking for a bit, change the water. Do this about 2-3 times This will get a majority of the salt off them as well as prepare them to be stuffed. Before putting on the sausage stuffer, run water through the casings.
  5. Combine the paprika, cinnamon, chipotle powder, and salt together.
To start the sausages
  1. Cut meat and back fat into 1 inch pieces and place in a large chilled bowl. Blend in spice mixture and garlic until completely incorporated with meat.
  2. Prepare grinder by removing from freezer and assemble using the fine grind plate. To catch the ground meat, place a large bowl with ice and a little water with a smaller bowl inside it, under the grinder. Turn grinder on to medium-high (level 8 on a Kitchenaid Mixer). Feed meat into grinder until all is ground.
  3. Clean grinder to prepare for stuffing the sausages and place in freezer again.
  4. Place ground meat into mixer bowl and with the paddle attachment, blend in cranberries and slowly add liquid. DO NOT OVER MIX.
  5. If mixture is warming up, place in refrigerator of freezer to chill more while preparing the casings.
  6. Remove grinder attachment from freezer and prepare with sausage stuffing attachment using the larger stuffing piece. Feed rinsed casings on to stuffer.
  7. THIS PART WORKS BETTER WITH 2 PEOPLE…
  8. With one person managing the casing and sausage and the other feeding the filling into the stuffer, start end with an inch of casing hanging off the end. Turn mixer to 8 and starting feeding the filling into the stuffer consistently trying to avoid air bubbles. The person managing the sausage needs to guide the sausage into the casing, making sure the casing is coming off the tube at the right pace so that the sausage does not over fill and split the casing open. Keep the pace until the first casing is filled. I rolled it into a big roll to keep it tidy. Continue until all casings are filled.
  9. After the sausages are completed, start with one end of the sausage and begin twisting into individual sausages. I did two full twists and it seemed to make them not come undone when cooking. Complete each casing section.
  10. Once done, I saved a couple for cooking and froze the rest.
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