Mexican Chorizo Sausages

Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from 'Charcuterie' by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did alter the recipe slightly to suit local ingredients and to add my own twist, because making sausages for the first time isn't quite daunting enough for a clown like me.

These sausages could be cold smoked and cured, however as this is my first foray into the sausage world I decided to keep it simple. The recipe calls for diced pork shoulder butt, however all I could get on short notice was pork belly. It's got plenty of fat, so should keep the magic ratio of 70/30 meat to fat.

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Mexican Chorizo Sausages

• 2.5kg boneless pork belly, diced


• 40g rock salt


• 2 Tb ancho chile powder ( use plain chilli powder if unavailable )


• 1 Tb hot paprika


• 2 chiptle chilies ( i used dried, but could take them out of adobo sauce can ) seeded and crumbled.


• 1 Tb minced garlic


• 1 tsp freshly ground black pepper


• 1 tsp dried oregeno ( 1 Tb if fresh )


• 1/2 tsp cumin powder


• 1 Tb onion powder


• 1 Tb Cocoa


• 45ml balsamic vinegar, chilled


• 45ml tequila, chilled


• 3 metres hog casing

In a mortar and pestle grind your chipotles and salt into a fine powder.

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Mix all ingredients except for the vinegar and tequila.

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Grind the mixture into a bowl set in ice.

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Mix this with the vinegar and tequila until it's developed a uniform sticky appearance ( about a minute on slow in a kitchenaid with a paddle attachment )

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Saute a small piece of mince and taste, adjust seasoning if you feel it needs it.

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Using your sausage maker stuff the hog casing with the mixture and twist into 6" sausages.

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Refridgerate overnight to toughen up the proteins, then eat, or freeze them.

i just dropped a big bratwurst

lol "sausage fest"

The magic sausage fest ratio, being 70/30, I'm hearin ya

I'm a fool for stinky's truncheonwurst

this thread would be like a million times more appealing if you had a camera that made the food actually look tasty

yeah teh fiurt pitcytre looks like larva eating someones melanoma

this thread would be like a million times more appealing if you had a camera that made the food actually look tasty

yeah, my camera is balls.

I hear stinky learnt about selling sausage at school ...

just take new pics of these ones when you get a better camera

I approve of stinky's sausage.

Using your sausage maker

Who has a sausage maker just lying around?

I think finding a decent butcher is easier.

hahaha
thread delivers!

Yummy

Who has a sausage maker just lying around?

I think finding a decent butcher is easier.

Of course it's easier to go out and find a decent butcher, but you're still reliant on their recipes and selections of meat.

I'm starting to pay more attention to the source of my meats, how the animals are treated etc. There's absolutely no way of doing this buying things like sausages.

Can I ask where you got the chipotle from?

supposedly meat with a bit of adrenaline in it tastes better

couldn't you just make heaps and distribute to all QGL members
saves us the effort....express post will be fine thx

sounds mouth watering i love pork belly and all pork in fact

Can I ask where you got the chipotle from?

I make them myself. But there's a deli on Balaclava St Woolloongabba ( can't remember name ) that sells cans of them in adobo sauce and all sorts of other cool mexican stuff.

Cant believe you ate them all :(

There's absolutely no way of doing this buying things like sausages.

unless we buy it from you stinky?

I have a big sausage

Sometimes, I put my wang in a hotdog bun, squeeze some tomato sauce over it, and feed it to people

Now that's cooking, AAAAAAAAAAAAAAAAMIRITES?

Do you microwave it or boil it?