Jalapeno sausage is a fresh sausage which will be fried or grilled

Materials	beef, 70% back fat, bacon or fat pork trimmings, 30%	3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
Ingredients	salt, 1.8% white pepper cilantro, crumbled cumin, ground garlic, onion, jalapeńos, green, diced white wine, water	90 g (5 Tbsp) 12 g (5 tsp) 3 g (5 tsp) 5 g (2-1/2 tsp) 15 g (5 cloves) or 2 tsp garlic powder 3 (chopped) or 30 g (4 Tbsp) powder 5 250 ml (1 cup) 125 ml (1/2 cup)
Instructions	1. Grind meat through 3/16" plate (3 mm). 2. Add all ingredients to wine and mix. Pour over ground meat and mix everything well together. 4. Stuff into 32-36 mm hog casings forming 4" (10 cm) links. 5. Keep in a refrigerator (very perishable product) or freeze for later use. OR 6. Poach in water for 15 min at 85º C (185º F). Keep refrigerated or freeze for later use.
Notes	This is a perishable product. Eat within a few days and cook before serving. If the sausage was previously cooked (step 6), it can be just warmed up or even eaten cold. Jalapeńos are mildly hot chillies, 2-3" (5-7 cm) long and bright red when fully matured.