Why buy sausage when you can make it at home. Bulk sausage is very easy to make and the herbs and spices can be adjusted to your particular tastes. That’s what I do with my Green Chile Sausage and Mexican Chorizo. To reduce the fat content of pure pork sausage, you can use a combination of dark chicken meat and pork. Don’t use white chicken meat because it’s way too dry, and thus your sausage will be dry. To the ground meat add roasted green chile, and several complementary herbs and spices.
At the end of this post you’ll find a few suggestion on how to use this sausage, although I think that once you taste it you will come up with many of your own ideas. I hope you enjoy!
Green chile sausage is a spicy sausage that can be added to salads, eggs, soups, stews, burritos, breakfast bakes, and to so many other dishes. It's extremely easy to make. Just combine a few spices and some roasted chile with ground pork and chicken, let rest in the refrigerator for a couple of days, then freeze or use.
*See Kitchen Notes for substitutions and further information.
- 1 pound ground dark chicken meat*
- 1 pound ground pork*
- 1 large clove garlic, minced
- 1 generous Tbsp. minced shallot
- ½ tsp. ground coriander
- ½ tsp. mild / medium green chile powder* (optional)
- ½ tsp. ground white pepper
- ½ tsp. red chile flakes*
- ½ tsp. smoked paprika
- ½ tsp. salt
- ½ tsp. crushed dried oregano
- 1 Tbsp. apple cider vinegar
- zest from 1 small lime
- ¼ cup minced, roasted green/red chile*, well-drained
Place all ingredients (except for roasted chile) in a stand mixer and thoroughly mix together or do it the old fashion way and use your hands. Just be sure to use gloves because chile is involved.
- Add the roasted chile and mix for 1 minute or until evenly distributed in the sausage.
Remove about 1 Tbsp. of sausage from the bowl and fry in a small skillet, a couple of minutes per side or until just cooked through. Taste. Adjust seasoning to your tastes, if needed.
Wrap sausage in plastic bags in 4 ounces “links” and squeeze out all of the air. Seal. Place in the refrigerator for 3 days so flavors can meld.
Use immediately or place in freezer bags and freeze.
Use as breakfast sausage, on pizzas, in soups and stews, salads, add to scrambled eggs or chimichanga.
Ground meat – The combination of ground chicken and pork yields a nice texture that’s not dry nor greasy and a nice flavor. I’ve made this sausage with just pork and didn’t like either the texture or flavor. If you want it leaner, then use 2:1, chicken to pork.
Green Chile Powder – Use a mild to medium red chile powder if you don’t have green.
Roasted Chile – And just how spicy do you want it? That’s the question to ask yourself when choosing and adding the chile. Because the recipe only calls for 1/4 cup, a medium-hot to hot chile yields a very spicy sausage, but not inedible. If you don’t want it that spicy, then use medium. Also, a mix of both roasted green and red yields a little different flavor profile because of the difference in flavor between red and green.
If you don’t have a New Mexico or Hatch chile, substitute with your favorite roasted chile.
Enjoy this sausage on this composed salad (below), crumble into scrambled eggs, or form into patties for a hearty breakfast. Also, good for adding flavor to soups and stews. Crumble 1/4 to 1/2 pound in a green chile stew for a real, tasty treat.
As you can see from this recipe, making a homemade sausage is relatively easy. If you haven’t tried it already, you might also try my Homemade Mexican Chorizo.
Hi
I was trying to recreate a breakfast sausage I love and make it healthier. I followed your recipe but substituted beyond meat bulk breakfast sausage and added bread crumbs, then made them into breakfast patties. Love them. It went perfectly with my fried egg with tajin, so much better than salt and pepper. Thanks for the yummy recipe.
Dee
You are most welcome! I’m so glad the recipe inspired you toward such an interesting direction. I love what you did with substituting the Beyond Meat product. What a great idea. And the Tajin…I had never heard of it, but it sounds delicious! Thanks so much for your comment. Cheers, MJ
MJ, I can’t wait to try this!
Dee, thanks so much for letting us know it worked out with the Beyond. I was thinking of doing something similar and it’s nice to know when someone else has tried it to good effect.