Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

John’s Chorizo makes about 2-1/2 lbs of Sausage

egger aveegger ave Posts: 702

John’s Chorizo makes about 2-1/2 lbs of Sausage

Ingredients:

2 dried Ancho or New Mexico Red Chiles

1 lb of 75/25 ground beef, extra lean meat doesn’t make good sausage IMHO.

1 lb of ground pork

6 oz of Salt Pork

8-10 cloves of garlic, peeled

1-1/2 TSP of Salt

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 cup of water

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.  

Will keep in the refrigerator for about 3 days. In the freezer about 10 days.

1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

Albert Einstein

Comments

  • MickeyMickey Posts: 17,545
    Man that looks good. Will you be cooking it in Austin?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 6,697
    This one is bookmarked. Been wanting a ground chorizo recipe. Thanks for posting
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • egger aveegger ave Posts: 702
    yes, will be cooking Chorizo at the Austin Eggfest, probably on skewers for samples.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
  • egger aveegger ave Posts: 702
    The Chorizo will keep much longer in the freezer, never had it last more than a couple of weeks to test how long though.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
  • Village IdiotVillage Idiot Posts: 6,953
    egger ave said:
    The Chorizo will keep much longer in the freezer, never had it last more than a couple of weeks to test how long though.
    If you shrink wrap it, I'd bet it would be good as new after a year.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • egger aveegger ave Posts: 702
    egger ave said:
    The Chorizo will keep much longer in the freezer, never had it last more than a couple of weeks to test how long though.
    If you shrink wrap it, I'd bet it would be good as new after a year.
    will have to try that, thanks for the suggestion.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
  • GriffinGriffin Posts: 7,457
    Sounds like a killer recipe. I need to try that one.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ChubbsChubbs Posts: 6,697
    Please excuse my ignorance, but was is "Salt Pork"??
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • egger aveegger ave Posts: 702
    Salt Pork is made from same part of the hog as bacon. It's saltier and not cured. You can buy 1 lb cryovaced packages at a lot of grocery stores.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
Sign In or Register to comment.
Click here for Forum Use Guidelines.