directions
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1
Add the beef, beans (if using canned beans, rinse well in cold water) and remaining ingredients to the mixing bin and process until thoroughly blended
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2
Using the #26 horn extrude the mixture into the casings and twist off into four to six-inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Beef and Bean Mexican Sausage
ingredients
- 1-1/2 pounds ground beef
- 3/4 cup cooked kidney beans
- 1/2 cup chopped onion
- 1/2 cup medium-hot chunky salsa
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons dry mustard
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper