chilefarmer
New member
This is a very spicy fresh sausage. It can be smoked, I like both kinds. I put this up in casings. Most of the time I just package and freeze, unless I am going to be smoking it. CF
Ingredients:
5 pounds boneless pork butt ground rough, put through grinder once
2-3 chipotles in adobo with sauce
5 cloves garlic
1/4 cup red wine vinegar
1/4 cup white tequila
1 tsp ground cumin
4 TBS Salt
4 TBS ancho chili powder
2-5 tsp pequin chili powder or cayenne pepper
2 TBS granulated toasted onion
2 TBS Smoked Paprika (use sweet paprika for less heat)
2 tsp Mexican oregano
1/2 tsp white pepper
Plastic gloves to protect your hands- not necessary but are helpful.
Directions: If you have a meat grinder use the course die and only run the pork through once. If you don’t have a grinder, ask your butcher to do this for you.
In a food processor add in the chilies in adobo, garlic, tequila and vinegar. Process until finely chopped and makes a paste.
In a small bowl combine the seasonings.
In a very large bowl, add 1/3 of the ground pork and 1/3 of the spices and 1/3 of the tequila mixture and combine well with your hands. Repeat 2 more times until all of the meat and seasonings have been mixed together.
This is a 15# batch.
Fresh Chorizo
Ingredients:
5 pounds boneless pork butt ground rough, put through grinder once
2-3 chipotles in adobo with sauce
5 cloves garlic
1/4 cup red wine vinegar
1/4 cup white tequila
1 tsp ground cumin
4 TBS Salt
4 TBS ancho chili powder
2-5 tsp pequin chili powder or cayenne pepper
2 TBS granulated toasted onion
2 TBS Smoked Paprika (use sweet paprika for less heat)
2 tsp Mexican oregano
1/2 tsp white pepper
Plastic gloves to protect your hands- not necessary but are helpful.
Directions: If you have a meat grinder use the course die and only run the pork through once. If you don’t have a grinder, ask your butcher to do this for you.
In a food processor add in the chilies in adobo, garlic, tequila and vinegar. Process until finely chopped and makes a paste.
In a small bowl combine the seasonings.
In a very large bowl, add 1/3 of the ground pork and 1/3 of the spices and 1/3 of the tequila mixture and combine well with your hands. Repeat 2 more times until all of the meat and seasonings have been mixed together.
This is a 15# batch.
Very nice CF! 
