I always wanted to make my own sausages for the grill. And then I started exploring Mexican flavors and ingredients as I thought about this. When I had a free weekend, I began to make sausages with free creative liberty, and ended up adding a sweet flavor and that we love so much in this country. I grabbed a package of Mole Poblano con Chocolate Listo para Servir (“Ready to Serve Poblano Mole with Chocolate”) and ended up with something that tastes even more delicious than you can imagine. Let’s make Homemade Mole Sausages.
INGREDIENTS for Homemade Mole Sausages:
- 1.5 k. sirloin steak, cut into cubes
- 500 gr. pork fat, cut into cubes
- 1 medium purple onion, finely chopped
- 8 garlic cloves, chopped
- 1/4 cup fresh rosemary, chopped
- 3 tbsp sea salt
- 1 tbsp black pepper
- 3/4 cup red wine
- 1/4 cup Mole Poblano con Chocolate Listo para Servir Doña María (“Ready-to-Serve Doña María Poblano Mole with Chocolate”)
- 3.5 m sausage casing
- 1/2 lemon
First of all, it is important to understand that this recipe will take time. Do not forget to start a couple of days before, especially it’s your first time preparing this dish. The recipe is full of tricks that will help us make the Sausages amazing, but they take time. First trick: Place the bowl and palette attachment of an electric mixer in the refrigerator overnight.
Mix the meat, pork fat, onion, garlic, rosemary, salt and pepper in a bowl until everything is integrated. Refrigerate the meat mixture overnight along with the utensils from the electric mixer. We will properly mix everything with the correct utensils the following day when everything has been refrigerated overnight.
How can we be sure that the mole sausages will come out perfectly?
Place the intestines in a bowl with warm water and a slice of lemon for half an hour. Drain, and rinse inside and out under running water. Soak again in warm water with lemon. The idea is to clean the intestines without them breaking.
Next, mix the ground meat mixture on medium low speed with the electric mixer using the cold bowl and palette. Add the wine and mole and increase to medium speed for one minute. It will become sticky, like a mixture of hamburger meat, like with this recipe. Second tip: Take a small piece of the meat mixture and cook it a hot pan with a little fat. Taste and correct the seasoning if necessary.
Stuffing the Mole Sausages.
The point has come to use the funnel attachment and fill the intestines. Third tip: let the stuffed sausage fall on a slightly moist baking tray. This will prevent it from sticking to anything.
Pinch at every 10 or 12 cm, depending on the desired size. Line them on a rack on the baking tray and cover. Fourth tip: Refrigerate the sausages for day or up to two days. This will prevent the sausages from bursting when cooked.
When you have finished grilling or cooking them, upload your photo to Instagram and don’t forget to tag us so we can see how they came out.
This post is also available in: Español