Gluten Free Texan Chilli Sausages

Ingredients (Makes about 10 sausages):

• 1 lb (500g) ground pork (or a mix of pork and beef)
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 2 tbsp gluten-free breadcrumbs (or almond meal for grain-free)
• 1 tbsp olive oil (optional, for moisture)
• Natural sausage casings (if making sausages; check for gluten-free labeling)

Instructions:

1. Prepare the Sausage Mix:

1. In a large bowl, combine ground pork (or pork/beef mixture) with salt, smoked paprika, cumin, chili powder, coriander, garlic powder, onion powder, and cayenne pepper.
2. Add tomato paste, apple cider vinegar, and gluten-free breadcrumbs or almond meal. Mix thoroughly using your hands until well combined. If the mixture feels dry, add a tablespoon of olive oil.

2. Test the Flavor:

• Cook a small portion of the sausage mix in a frying pan to test the seasoning. Adjust spices, salt, or chili levels if needed.

3. Shape or Stuff:

• For Sausages:
  1. Rinse the sausage casings under cold water and soak as per package instructions.
  2. Using a sausage stuffer or piping bag, fill the casings with the sausage mix, being careful not to overfill. Twist into desired lengths.
• For Patties:
  • Shape the mixture into small, flat rounds, about 1 inch thick.

4. Cook the Sausages:

• Heat a skillet or grill pan over medium heat. Lightly grease with a small amount of oil.
• Cook the sausages or patties for 10-12 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F/70°C).

Serving Suggestions:

• Sides: Serve with gluten-free cornbread, coleslaw, or roasted sweet potatoes.
• Toppings: Pair with chili salsa, guacamole, or sour cream.
• For Breakfast: Serve alongside eggs and gluten-free toast.
• In a Bun: Use a gluten-free bun, top with sautéed onions and mustard, for a classic sausage sandwich.

Tips:

• Storage: Raw sausages can be refrigerated for up to 2 days or frozen for up to 3 months.
• Spice Level: Adjust cayenne and chili powder based on your heat preference.
• No Casings? Simply roll the sausage mix into logs and cook them as skinless sausages or form them into patties.