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Texas Eggfest Chorizo Recipe

I have been tweaking this recipe. Cooked 10 lbs today at the Texas Eggfest about 300 samples. Lots of seconds.

John’s Texas Eggfest Pork Chorizo Sausage (makes about 2-1/2 lbs)

 

Ingredient List:

 

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 zip lock freezer bag overnight and cook the next day. This is gives the spices and ingredients to blend.

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

  • Austin  EggheadAustin Egghead Posts: 3,548
    It was very good too!!!!.  I have never used salt pork...will add that to my recipe.  It was great seeing y'all again.
    Large, small and mini SW Austin
  • Stared this one looks good. And thanks for tweeking it for us, I mean you want it to be perfect for us right? ^:)^
  • tazcrashtazcrash Posts: 1,851
    John that chorizo was good. Even the Mrs who isnt a sausage fan loved it.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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