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Chipotle Mole Negro Sausage


We make this sausage with pork butt, but you can try this with beef, chicken, turkey, or a combo. We add the bacon(uncured) to kick up the fat and moisture content but you can eliminate it if you do not eat pork or want to be a bit healthier. Be sure to add some kind of fat if you use leaner meats, like a good olive oil so your sausage isnt dry. Hog casings are available by email or from a good butcher. We purchase the mole negro powder locally made here in Tucson, it is basically a chocolate and chili based rub with ground nuts, raisins, dates, cinnemon, mexican oregano, cumin, corriander and other spices.. My "Aztec Coffee Rub" is also yummy in place of the mole negro, or create your own!

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  • 2 lbs pork butt (also known as pork shoulder, interesting anatomy, eh?)
  • 4-5 slices bacon, chop into 1 inch chunks
  • 1 head garlic peeled and minced
  • 1 red onion finely minced
  • 1/2 cup chopped cilantro
  • 3 TBS fresh ground black pepper
  • 2 tsp flaked sea salt or kosher salt
  • 2 TBS mole negro powder or Aztec rub
  • 1 tsp chipotle chili powder (or good New Mexico red will do)
  • 5 chipotle chilis en adobo, chopped
  • 1 TBS additional adobo sauce from the can
  • 1 cup shredded sharp chedder cheese
  • 1 cup good beer.. (Negro Modelo is good in this recipe)



Step 1

Cut your pork into 2 inch chunks and mix in with bacon chunks. Grind on course grind. Place into freezer to chill while you chop and gather the rest of the ingredients. Remove ground meat from chill and add everything else into the bowl. Gently toss all together with your hands. Do not over work the mix or it can break down the tissue and make a tough final sausage, you are just combining everything. Send this mixture through the grinder again on course grind. Fry up a small handful and adjust the spices as you wish. Chill again for at least 1 hour and fill your casings to make links, or use the sausage loose as you wish. This is AWESOME with scrambled eggs or in a taco… in a chili… yummmmm

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