# 15 - Pork Molé Sausage

Pork Mole Sausage
Salt-Peter's deepest apologies are in order, dear carnivorous readers.  It has been far too long since a new coil of protein graced these digital pages, and such dereliction of stuffing duty is inexcusable.  Why?  It is painful to admit, but the truth must come out: your faithful meat man has been experimenting as a vegan...
Aaaaah! Had you going there! That would be simply sacrilegious.


He's actually been distracted with work on Fracking Mess: his humorous new novel about construction, natural gas fracking, and the sorrows and joys of helping others.  His next novel may or may not be a yarn spun around a butcher crime boss and his brother, a suave sausage impresario named... well...

Enough about novels, lets get back to the bangers. 

Pork Shoulder

Pork Molé Sausage

Meat
  • Pork Shoulder
  • Chicken hearts
Molé
  • Onions
  • Garlic
  • Guajillo Chiles
  • Chipotle Chilies
  • Raisins
  • Slivered almonds
  • Corn tortilla
  • Diced tomatoes (canned and added later)

Makings of Mole, Seasoned with Sesame
  • Grind the mole ingredients in a food processor
  • Saute with olive oil, then melt in chocolate and add diced tomatoes
  • Wait 45 minutes 
  • Start singing the old football anthem: "Mole, Mole Mole Mole!" while the Mole chills.



Dry Spices 
The Spice of Life
  • Coarse Salt
  • Cumin
  • Coriander
  • Cloves
  • Cinnamon
  • Ancho Chile
  • Cayenne
  • Sesame seeds
  • Unsweeted cocoa
  • Bittersweet cocoa
  • Brown sugar

During a crucial pre-stuff taste test, S.P. and co. decided to add more cocoa in the form of dry powder.  Rumors that S.P. was being affected by recent articles on the fat-cutting health benefits of chocolate were greatly exaggerated.


After a quick push through Silvio the stuffer, the Mole sausage was ready to sit.

The Long-Awaited Coil of Meat
And then cook:

A Steamy, Spicy, Mexican-Style Sausage
If getting turned on by this sultry lineup is wrong, well, S.P. may not want to be right.
Sad as it was to break up that lineup, S.P. resorted to his usual double-cook method, and fried up the chops of Mole Sausage:

Succulent and Crispy.  S.P. is very happy to be wrong.
So, after all the processing, chilling, adjusting, stuffing, sitting, cooking and frying, how was the Mole Sausage? 

It was pretty fantastic, with all the full and complex taste you expect from a good Mole.  In the final fried form, after the sugars had caramelized, it was a delectable mouth-popping treat.  And no Mole-inspired food would be complete unless it suggested a somnolence to inspire a 11AM nap.

One comment for improvement: chicken might have made a better sausage.  S.P. wouldn't normally abandon his porcine tendencies so quickly, but the depth of the Mole's flavor felt ever-so-slightly masked by the pork. 

That's all for this edition of innovative sausage, but rest assured, dear readers,  more sausage is on the way.  Did someone say seafood sausage?  Were there rumors about Salmon Dogs in the wind?

-S.P.

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