Mexican Carnitas Sausage | Celebrate Sausage S04E18

‪@GreatLakesPrepping‬
Today we are making the Mexican Carnitas Sausage.
You can find a printable recipe here: twoguysandacooler.com/mexican...
Great big thanks go out to Jon over at Great Lakes Prepping for his contribution to this year's show. Be sure to check out his You Tube Channel and give him a sub while you are there: / @greatlakesprepping
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Eric
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[@colddeadhands5167]

Your sausage recipes are filling my binder!

[@ahmedm6041]

What a great teacher!🏆🌭

[@51rwyatt]

Nice recipe. Love the combination of dry and fresh vegetable ingredients. Can't help but make the sausage unique.

[@BruceHornberger-wj2lc]

The peak of the week sausage. Couple that with the mailman delivering this weeks grocery store ads and it doesn’t get any better for us retirees!!! Eric, still waiting on different sausage recipes from upper plain State Farm’s. True farmer sausage,head cheese,Norwegian potato sausage,farm style liver sausage and many many more.

[@mikematychuck5553]

Genius. So going to make these.

[@tiffanyguynn8852]

Oh wow!! Yumm awesome.

[@thorjustin95]

This is one I will try. Got a pork butt sitting in the freezer right now.

[@aandtdotson4195]

Thanks for your contribution, John

[@wesmerald]

Short listed here too! My wife's comment..."You had me at cilantro!"

[@user-to5lg4xj9g]

WOW!!! YOU JUST BLEW ME AWAY! My taste buds are charged up like an olympic runner...see you at the finishing line.

[@scubasky]

I was born and spent 40 years in Baton Rouge Louisiana, and I love your channel!

[@tommanning7337]

Yes please, I’ll take a dozen! 😎👍🏻👍🏻 😂😂😂

[@absoz]

What a recipe to wake up to - I too love Mexican styled food Might even share this with my local butcher for them to give it a try and maybe add to their range

[@daviddennison7045]

Carnitas are my favorite. Good sausage, I bet

[@johnbruney1042]

I think you found another winner!! Will be giving this one a try soon!

[@mjohnson9743]

Wow! Who would have thought this was possible? I love carnitas so this is very exciting.

[@vonmajor]

Great Guest submission! Can’t agree with you more in that I find the carne asada burrito is a very primo food and putting it in sausage form is pure genius!

[@2guysandacooler]

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzbin.info/www/bejne/ZoSbhK2JZ82Bb9U In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

[@Brewer35]

Using the citrus zest is a great tip. Thanks!

[@bliksemdonder5624]

Saved to my to-do list, thank you for sharing, Jon.

[@radicalanddangerous]

Well my son came over to make this sausage today. I had everything prepped with the exception of the meat getting cut up and I wanted to ask him his thoughts about adding the powdered garlic, the powdered onion and the chipoltle. His wife's family is from Mexico and he said to go with the spices. (they weren't in the written instructions) Everything went well and their in the frig for aging. We fried the little bit that was left in the stuffer and we thought they were very good. There was one tiny one and I'll get them out tomorrow and poach them to 150 degs and give the tiny one another go.

[@carlfurman4299]

A must try

[@stevieg4201]

Very cool recipe, love it. 😎

[@toddstropicals]

No complaints from me, Mexican food is my fave!

[@cybrpypr]

Wow what a great looking sausage. Thank you.;

[@MrRilarios]

That looks fantástic, the flavour profile Is very interesting!!!!! Another one for the TODO list!

[@handicrapper]

Tasty goodness

[@MadPick]

Wow! That looks delicious, and unique!

[@lkapigian]

Great use of ingredients! Will give this a go, probably add some cooked skin as well

[@timjones3094]

That looks great thanks John and Eric

[@Cookscave06]

This may be my favorite video. I'm going to add the seeds of the jalapeno I want the heat. Yum

[@ForgetU]

Sausage looks mighty fine.

[@brianhyatt8566]

Sounds great. Definitely worth a try

[@kevinbarteaux1717]

Another great-looking recipe for the shortlist. I am really going to be busy for the next few months!

[@bettyboadwine4890]

That looks like a very delicious sausage. Great idea!

[@Getouttahere78]

After seeing this, I really feel sorry for Vegans ‼️

[@leahtiferetrabinovitz6518]

as always, mouthwatering sausages

[@escaping911]

*That dude did a great job explaining that video....my anticipation was low at first but the turn around was awesome! Thanks fellas!*

[@adidaf389]

This looks pretty good. Very unique, might need to try this one.

[@scottbrasuell325]

I make killer carnitas! I will add this to the "to do" list for sure. Thanks Eric for another great day of new sausage learning!!

[@andrewriemitis2840]

That looks great, going to be a must try recipe!

[@jareddyer2900]

Great recipe

[@pedroocampo4496]

Nice to know your roots

[@aosteklov]

This is so creative and looks so yummy, I have to try it! this guy explains so good, I subscribed to his channel 🙂

[@stanleyplona2712]

Thanks John,looks awesome.

[@michaelduncan2759]

I have seen this channel before, this sausage looks delicious.

[@fatbuttbassett4732]

Cant wait to try this one

[@MrCecil_KD9WUS]

Looks great,I will have to try this one

[@marcelodomenecci6058]

HI, Eric wyauuu good recipe thanks .

[@joshuawells5953]

I drink your milkshake! I drink it up!

[@cerramouspe1]

Really interesting sausage. It sounds really really delicious, can’t wait to try this. Thanks for the recipes.

[@georgesevelle8778]

This looked interesting but not on my top 10 list to make. I enjoy homemade Mexican cooking and like to stick to the traditional methods. Great spice profile for the Carnitas. Thanks for the recipe.

[@ChuckHutchisonHandmadeGuitars]

My wife loves to make carnitas. I'll make this and see what she thinks, but I think it is a winner !!!

[@richardlafave2556]

Well I sure am learning how to make all kinds of meat products, from fresh sausage to hard salami hear on this channel. And yes I could use a meat grinder or a cold smoker, one or the other would up my game on making great taste treats to great dinner. Looking forward to watching more great videos.. God bless

[@williamwalters581]

Man that looks yummy

[@58limited]

This looks really good and my mind went off in another direction as I watched: I have a lot of shredded (pulled) pork in the freezer and I thought up a way to make this recipe as a boudin-style sausage.

[@bobskullster]

sign me up. putting this sausage on my list, love me some carnitas so why not make a sausage that might give you that flavor profile.

[@CaravanFarms]

This sounds interesting!

[@blueenglishstaffybreeder6956]

I’m on this, this weekend

[@user-pd9sn1vq9q]

I have got to try this one.

[@Cookscave06]

Entering for the 🏆

[@watermanone7567]

Looks good, but pretty spicy for me. Thanks

[@darthappleadventures2797]

👍😎👍

[@IndenturedYoutubeSlave]

Look like great sausage and i cant wait to make it but the sauce seems way to intense. i would double the sour cream / mayo and add cream to maybe thin out if needed (about 1/2 cup).

[@leonelgallegos6896]

NO NO NO! Leave my Carnitas Aloooone!😁

[@arkyhunter2750]

Looks good to me.

[@damienroser8004]

Looks delicious. 86 the cilantro. I'm not a fan of dish detergent flavor in my recipes.

[@ShepFL002]

Not trying to be smart aleck but if not using the seeds for heat from jalapeño why not just use green bell pepper? To me the flavor is the nearly the same.

[@fluggaenkoecchicebolsen]

KOLOMBEEON CHOREETZO

[@adamfox5101]

Have you tried sending the fresh through the grinder

[@DJ-fn3jm]

That looks great. The zest in the sausage made my start thinking about other sausage recipes AND now I'm thinking about a Cubano Sausage. Would pickles work inside of a sausage? What about the ham? Would fine diced ham work or is there something else that would be better?

[@scottboettcher1344]

Excellent idea! I think the pickles might be too acidic (like the fruit juice) so maybe they should be added to the bun with the completed CS.

[@DJ-fn3jm]

@@scottboettcher1344 Kind of what I was thinking. Orange & lime Zest & mustard powder inside. High temp swiss.

[@GreatLakesPrepping]

That actually sounds like a delicious idea! I would add the pickles to the bun afterwards like Scott suggested, but a Cubano sausage is a great idea.

[@DJ-fn3jm]

@@GreatLakesPrepping What about Dill Pickle Seasoning? Not pickling spice. I've seen spice blends that are supposed to dill pickle flavor with a little tang. I'm thinking about a sausage that would be everything on a Cubano except the bread. Is it possible????

[@McGieHomesteadAdventures]

I have to say…. It hurt to see that coppa muscle get chopped up like any other hock of low cut…….. but all in all I’d definitely love this sausage….. but I’d have coppa steak for dinner!😂😂😂

[@2guysandacooler]

LOL. Gotta love a good coppa steak!! YUM Funny enough, where I live that's one of the cheapest cuts to buy. I can usually get the coppa muscle by itself for under 2.99 a pound!!! That's $1.50 per 8oz steak!

[@leopayment1001]

What is the difference between cureing salts? Do you really need to use them?

[@sullivanspapa1505]

Assuming you meant Mexican Oregano…!

[@barbaralucero2772]

You don't use and orange peels or dried peels?

[@timtyndall4025]

I totally thought you were Italian-American. You look almost identical to a friend who is. From Long Island. 🤷

[@SanJoseDale]

Never seen you take your sausage all the way up to 165°, usually 140-145. Just personal preference?

[@2guysandacooler]

Jon took his sausage to 165f. Personally, I keep mine between 148-152f. For pork it's not necessary to cook hotter than 155f.

[@robertprevost7268]

Can you put the veggies in raw or do they have to be cooked for some reason they look great

[@2guysandacooler]

You can do it either way. Cooking the veggies reduces the moisture level and brings in a different flavor..

[@robertprevost7268]

@@2guysandacooler thanks amigo ohh by the way I believe I have a little Cajun in me I was told that I'm french Canadian but actually I'm a pure breed MUT and a true AMERICAN