These sausages that Bill and made a while ago are neither Spanish chorizo or Mexican chorizo, but a 3rd way. The stuffing is in the style of Mexican chorizo, but it is stuffed into natural sausage casings to be then cooked like normal sausages. I love spicy food and I thought that this type of sausage would be a great addition to our sausage recipes we have been developing recently. The pungency of the adobo sauce, the smoky heat of the chipotles and the flavour of the tequila all add to the taste of Mexico in spicy sausage form.
How to make Mexican Style Chorizo Sausages
- 5 lbs (2.3Kg) of pork Loin and fat (roughly 4 to 1 of meat)
- 0.25 cups (60ml) of 100% agave tequila blanco
- 0.25 cups (60ml) of red wine vinegar
- 2 chipotles and adobo sauce, chopped finely
- 5 cloves of garlic, crushed
- 2 tbsp of granulated onion
- 0.5 tsp of ground cumin
- 4 tbsp of kosher salt
- 1 tsp of dried oregano, preferably Mexican
- 4 tbsp of ancho chili powder
- 5 tsp of cayenne pepper
- 2 tbsp of paprika
- 0.5 tsp of white pepper
Mix together all of the ingredients well and leave for about an hour in the refrigerator for the flavours to develop. Stuff the mixture in to natural sausage casings.
Twist the sausage links about half the size you would do for normal sausages, roughly about 2.5″ (6.5cm) in length.
Leave the sausages to air-dry in the refrigerator before using or wrap them tightly in plastic wrap and freeze them. These spicy little sausages are great on the barbecue or as part of a tapas dish.
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