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