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John’s Texas Eggfest Pork Chorizo Sausage (makes about 2-1/2 lbs)
2 dried Ancho or New Mexico Red Chile Peppers
2lb of Ground Pork
6 oz of Salt Pork
8-10 cloves of garlic, peeled
1 TSP of ground black pepper
½ TSP of Cumin
½ TSP of Oregano, I use fresh but dried will work
3 TBS of Ancho Chile Powder
1 TSP of Cayenne Pepper
1 TSP of Cinnamon
1 cup of water – I use the water from hydrating the peppers
2 TBS of Apple Cider Vinegar
Making the sausage
Cut the stem off the peppers. In a small sauce pan, boil one cup of water and the peppers for about 5 mins until the peppers are soft. Turn the heat off and let the peppers and water cool for 10 mins.
Add the garlic cloves, spices, the peppers, salt pork and ¼ cup of water into your food processor. Blend until the ingredients become a paste.
Place the meat, salt, pepper, vinegar, the remaining water from cooking the chile’s and the paste in a large bowl and blend by hand.
I store the sausage in a ziplock freezer bag overnight and cook the next day. This is gives the spices and ingredients to blend.