New Mexico style taco meat sausage

[SmokinEdge]

For those who don’t know, New Mexico taco meat is ground pork sometimes beef or mixed, seasoned with chicken bouillon, onions, garlic, chopped roasted green Chile and good ground red Chile (Chimayo) and cooked with diced potatoes. It’s delicious. We eat a lot of this so I decided to make a sausage in this style. It’s still in development, but it is delicious.

 

[SMOKE FREAK]

It sounds delicious.

I hope you share the recipe when ya get it right.

 

[Stingerhook]

I like the idea Eric.

 

[bschoen]

Looks awesome. How soon do you start shipping?

 

[kevinstaggs]

It sounds delicious.

I hope you share the recipe when ya get it right.

+1


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[lzbcook]

+3. Sounds and looks like a winner!

 

[ShadowDriver]

Way cool idea, Eric!

This Burqueño appreciates tacos of all flavors and meats.

Putting those flavors in a sausage looks awesome.

 

[SmokinEdge]

Update. I first steamed them about 10 minutes, this really softened up the casings. Cooled for 15/20 minutes then on to the pellet grill at 250* with cherry pellets for the finish.

 

[ShadowDriver]

Looks ridiculous!

How'd you consume them after heating?

 

[SmokinEdge]

These are good. Need a little adjustment here and there, but I hit pretty much where I was aiming. The flavor and bite are pretty much taco meat.

 

[FrkYrPrk]

Looks excellent! Glad to hear you hit your flavor profile.

It occurred to me that if you added some scrambled egg to the mix, you could get a breakfast burrito in a sausage casing:crazy:

 

[SmokinEdge]

Looks excellent! Glad to hear you hit your flavor profile.

It occurred to me that if you added some scrambled egg to the mix, you could get a breakfast burrito in a sausage casing:crazy:

Thank you. I actually have thought about the scrambled egg but unsure how that would work out. I did add two beaten eggs to the mixture to make everything flow well through the stuffer and to bind everything together.

I am also considering adding a little masa harina flour for that corn taste.