New Mexico Chile Chicken Sausage
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
3 1/2 pounds boneless, skinless chicken thighs, cubed
1 1/2 pounds pork belly, diced into 1-inch pieces
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic
1 teaspoon cumin
4 tablespoons chopped cilantro
3/4 cup chopped, roasted New Mexico chiles
1/4 cup tequila
1/4 cup olive oil
10 feet hog casings
Instructions:
Combine the meat, fat, salt, pepper, garlic, cilantro, chiles and mix together. Refrigerate until ready to grind.
,br>Using the grinder, thoroughly grind the mixture into a bowl. With a sturdy wooden spoon, mix the ground meat until it is uniform in appearance. Add the tequila and oil and mix until it is distributed evenly.
Stuff the sausage into the casings and twist into about 8-inch links. Refrigerate or freeze.
Adapted from biscuitsoftoday.com