Texas Eggfest Pork Chorizo

egger ave

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

The Cen-Tex Smoker

This chorizo was world class. Best I've ever had.

Chubbs

Cant wait to try this

Village Idiot

Looks very similar to the Homesick Texan's recipe, but with the addition of the salt pork.  Like Austin Egghead said in your other thread, I'll add that to my next batch.  I didn't get a chance to try it at the Eggfest, because I was more bloated than normal.  Looks good.  Another good chile to use is guajillos.

egger ave

Village Idiot said:

Looks very similar to the Homesick Texan's recipe, but with the addition of the salt pork.  Like Austin Egghead said in your other thread, I'll add that to my next batch.  I didn't get a chance to try it at the Eggfest, because I was more bloated than normal.  Looks good.

@Village Idiot, I have been testing Mexican Chorizo recipes for at least a year and have tried several of them. I added cinnamon, salt pork and cut the water by 50% and used the water and seeds from the hydrating the peppers. If you use the salt pork, I don't add additional salt. If you can find Mexican Oregano try it. It's bit stronger than the run of the mill variety Oregano and I love it. I have also added finely ground fresh Cilantro to a couple of batches. I liked it, SWMBO not so much.