Taco Meat Sausage

[SmokinEdge]

We eat a lot of New Mexican style taco meat that is usually ground pork, roasted green Chile and ground red (Chimayo) seasoned with onions, garlic, chicken bouillon and cumin With diced potatoes Cooked together.
https://www.smokingmeatforums.com/threads/new-mexico-taco-meat.309024/

So I’m working on a sausage in this style. So far it’s delicious, but still developing.

 

[bill1]

For those of us who are nowhere in the same league as SmokinEdge, I find the Costco Taco Seasoning gives a great "commercial-taco-like" flavor to about any meat (or sauce or soup or...) and is one of my favorite go-to spices, esp for indoor pan-cookin'.
Lawry's is good too, but it's hard to find in the large size.

 

[crazymoon]

SE, Great idea and your links look delicious!

 

[DougE]

They look fantastic, Eric!

 

[Nefarious]

That looks sensational. I went to undergraduate school in new mexico and loved the food. I'm really new to sausage making, can one really put potatoes in sausage? Awesome idea.

 

[SmokinEdge]

That looks sensational. I went to undergraduate school in new mexico and loved the food. I'm really new to sausage making, can one really put potatoes in sausage? Awesome idea.

The Swedes do, why not others? Heck yeah it works great.

 

[Nefarious]

The Swedes do, why not others? Heck yeah it works great.

I just looked at the taco link, looks good as well.

When you put potatoes in the sausage I assume you grind them just like the pork? I look forward to seeing the instructions.

 

[DRKsmoking]

Wow Eric , they look great and I can taste them now. If you are just trying and sampling these . I hope you come up with a blend that you really love. And I would love to try it also . If you don't mind sharing.

As for potatoes in sausages ( @Nefarious ) , like Eric said. yes . I am not the first here by no means. But I have posted my version of Potato Sausage,
https://www.smokingmeatforums.com/t...E-,Potato Sausage Round 2,-Thread in 'Sausage

David

 

[SmokinEdge]

I just looked at the taco link, looks good as well.

When you put potatoes in the sausage I assume you grind them just like the pork? I look forward to seeing the instructions.

Correct, usually the potatoes and meat are ground through a 3/8” plate. I wanted to stuff my taco meat as close to original as possible, so I par boiled the diced potatoes, chilled then added to the sausage batter. To keep things flowing in the stuffer I used beaten eggs mixed in. This slicked everything up and went through the stuffer easy. My thought is to eat this sausage with pinto beans. Or wrapped in a tortilla with beans and garnish.

 

[Nefarious]

Correct, usually the potatoes and meat are ground through a 3/8” plate. I wanted to stuff my taco meat as close to original as possible, so I par boiled the diced potatoes, chilled then added to the sausage batter. To keep things flowing in the stuffer I used beaten eggs mixed in. This slicked everything up and went through the stuffer easy. My thought is to eat this sausage with pinto beans. Or wrapped in a tortilla with beans and garnish.

I'm about to get busy making some regular sausage, I can't drive to go to store for supplies, but next week :). These will have to wait till I get some more experience.

Sausage is my main lunch food group wrapped in tortilla. This sausage seems complete to me, just need some guacamole, but beans do sound good. Thanks for sharing.

 

[jcam222]

I’ll bet that’s really good!!

 

[indaswamp]

Awesome idea! I love it! Keep tweaking the recipe and you will nail it..Like!

 

[SmokinEdge]

I steamed then first for 10 minutes then cooled and on to the pellet grill at 250* for color.

 

[indaswamp]

Lookin good....what's the verdict?

 

[Fueling Around]

Da Yum!
You got my gears turning for a different pork sausage.

Do you think the Chimayo chili powder makes that much of a difference?
All prepared chili powder is really lacking in cumin for my taste.

Was the steaming needed or would have straight on the pellet been ok?

Web lesson. To get a degree symbol ° Hold down the Alt key and type 0176.

I live in a heavy Scandinavian region. The local potato sausage is run through 1/4" to almost emulsify. It is not not favorite due to the mouth feel and is really lacking in flavor due to what we call "Minnesota Bland".

 

[pineywoods]

Those look awesome and bet they taste even better nice job

 

[Steve H]

Those got my attention! What was the verdict? They look amazing.

 

[Brokenhandle]

I've got my taco shells waiting...man those look good!

Ryan

 

[SmokinEdge]

The cut shot.
These we’re good. Still need to adjust a few things. The potatoes were diced then steamed to soft outside but firm inside, that texture worked perfectly but next time will par boil in salt water. May play with the amount of potatoes as well, although this pretty much struck where I was aiming. The green Chile really is the star in this sausage Flavor wise.

 

[Brokenhandle]

That looks like a great plate of food. Love the consistency of the beans

Ryan