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3 oz. The Perfect Purée Red Jalapeño Puree, thawed |
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2 lb. ground pork |
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1/4 cup small diced red onion |
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1/4 cup small diced jicama |
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2 tbsp. minced cilantro |
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2 tsp. lime zest |
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1/3 cup small diced orange bell pepper |
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Enough caul fat to wrap six 4” burger patties |
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Salt (to taste) |
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Pepper (to taste) |
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| Method: |
| 1. |
Dice all vegetables. |
| 2. |
Mix all vegetables and spices with ground pork in a non-metal bowl. |
| 3. |
Add Red Jalapeño Puree and season with pepper and salt. |
| 4. |
Take 1-2 tbsp. of raw mixture and cook in pan. Taste for seasoning after the sausage is cooked and adjust. |
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