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

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

Ingredients:

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.