Mexican Chorizo

The best thing about making your own sausages is that there are so many different flavour combinations that you can experiment with.  The list is endless.

This recipe is one of our favourites, a spicy kick without being too overpowering, perfect for summer time garden parties.

Cooking your sausages over an indirect heat, before searing them, ensures a good smokey flavour.

We started out using a basic combined grinder & stuffer, which is great but definitely makes it a two-person job; We recommend getting yourself a good quality, designated sausage stuffer. You can find hog casings online, but all good butchers will have some available.

Ingredients

  • 2¼ kg boneless pork shoulder, ground and chilled
  • 3 tablespoons salt
  • 2 tablespoons ancho chile powder
  • 1 tablespoon hot paprika
  • 1 tablespoon chipotle powder
  • 1 tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1 tablespoon chopped fresh oregano
  • ½ teaspoon ground cumin
  • 3 tablespoons red wine
  • Hog casings, soaked in water for 30 minutes and rinsed

Method

Combine all of the ingredients. Chill in the refrigerator for an hour. Keeping the meat cold ensures that it doesn’t get greasy during the stuffing process

Saute a small portion of the sausage, taste, and adjust seasonings if required.

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Stuff the sausage into casings using your sausage maker, and twist into 6 inch links. Refrigerate overnight.

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To cook, light some coals on the BBQ. Sprinkle some mesquite wood chips over the coals. Start cooking the sausages over indirect heat until cooked through 160°F/71°C. Then, brown the sausage quickly over direct heat to finish.

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