I have been wanting to make some Mexican Chorizo for a while. Last night I had my oldest son available to assist so we did it. Made a 5 lb batch using the Ruhlman recipe in Charcuterie to the letter. Ground and stuffed all on my Kitchen Aid. After my first sausage effort, I bought an aftermarket set of grinding plates and blade, and what a difference it made in the grind!
Stuffing was the hard part. It took us a few links worth to get the hang of the proper "stuff" but from there on it went pretty smooth. We finished up late last night, so I am smoking it all this evening. Holding about 250 with a Mesquite and a little Hickory for smoke.
Recipe called for 3 Tbsp each of Tequila and red wine vinegar. I cooked up a bit and mixed with some scrambled eggs this morning, the vinegar is surprisingly prominent (at least to me), though the sausage is great! Next batch I will probably increase the heat a bit (double the Chipotle maybe) and reduce the vinegar just a bit.Anybody here have a go-to recipe for Chorizo?