Mexican Chorizo Sausages
Aug 20th, 2008 by Paul
Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from ‘Charcuterie’ by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did alter the recipe slightly to suit local ingredients and to add my own twist, because making sausages for the first time isn’t quite daunting enough for a clown like me.
These sausages could be cold smoked and cured, however as this is my first foray into the sausage world I decided to keep it simple. The recipe calls for diced pork shoulder butt, however all I could get on short notice was pork belly. It’s got plenty of fat, so should keep the magic ratio of 70/30 meat to fat.
click through for recipe.
Mexican Chorizo Sausages
- 2.5kg boneless pork belly, diced
- 40g rock salt
- 2 Tb ancho chile powder ( use plain chilli powder if unavailable )
- 1 Tb hot paprika
- 2 chiptle chilies ( i used dried, but could take them out of adobo sauce can ) seeded and crumbled.
- 1 Tb minced garlic
- 1 tsp freshly ground black pepper
- 1 tsp dried oregeno ( 1 Tb if fresh )
- 1/2 tsp cumin powder
- 1 Tb onion powder
- 1 Tb Cocoa
- 45ml balsamic vinegar, chilled
- 45ml tequila, chilled
- 3 metres hog casing
In a mortar and pestle grind your chipotles and salt into a fine powder.
Mix all ingredients except for the vinegar and tequila.
Grind the mixture into a bowl set in ice.
Mix this with the vinegar and tequila until it’s developed a uniform sticky appearance ( about a minute on slow in a kitchenaid with a paddle attachment )
Saute a small piece of mince and taste, adjust seasoning if you feel it needs it.
Using your sausage maker stuff the hog casing with the mixture and twist into 6″ sausages.
Refridgerate overnight, then eat, or freeze them.
