If there are novice sausage makers out there, you might find this helpful. I think it is worth a share, and I learned some things along the way.

This is a pork and beef sausage with Nicaraguan achiote, burnt onion and garlic.

One big improvement in my program was adding 3% high temp milk powder. It makes a noticeable difference in making a juicy sausage with a great mouth feel (I’m not loving how this description sounds, but it is accurate).

I also used a much higher water content percentage (10%) than I had in the past and mixed in batches in a KitchenAid with a paddle. A dough hook would probably work better.

And finally, cooking at a careful and consistent low temp (150-165) to get the sausages smoked and to an internal temp of 150. Keep on checking your thermometer and don’t rush. It took me four hours to get things to temp on my leaky, all wood offset smoker.

The recipe in the photos has everything except the achiote marinade. We make the achiote paste in my wife’s taqueria. @gritangasurfside

The rest of what we call the “marinade” recipe is here:

Wet rub Nov 30 (4 batches)

Paprika 110 g

Cayenne 25 g

Ajo en polvo 96 g

Cebolla en polvo 96 g

Sal 240 g

Tomillo 8 g

Pimienta molida 28 g

Achiote 600 g

onions 4

ginger 100 g

garlic paste 4 tbs

2 cups lime juice

1/2 cup apple cider vinegar

Good luck. Hope this is helpful.

#foodstr #sausage #costarica #nicaragua #playapotrero #guanacaste