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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, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"


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