Time: 35 min.
Complexity: easily
Servings: 20

Homemade chorizo ​​sausage - a detailed recipe.

Ingredients:

• 60 g of pork casing (approximately 4.3 m.)
• 2.3 kg of boneless marbled pork from the edge of the ham
• 2 chipotle peppers in adobo sauce
• 5 cloves of garlic
• 1/4 cup red wine vinegar
• 1/4 cup tequila
• 1/2 tsp ground cumin
• 4 tablespoons coarse salt
• 4 tablespoons ancho chili powder
• 3 - 5 tsp chili powder pequeno or cayenne pepper
• 2 tbsp. granulated onion
• 2 tbsp paprika
• 1 teaspoon dried oregano
• 1/2 tsp white pepper
• Vegetable oil for grilling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork casings, pork, chipotle peppers in adobo sauce, garlic, cumin, ancho pepper, ground cayenne pepper, onion powder, paprika, oregano, white peppercorns, chorizo ​​sausage, wine vinegar, tequila

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Preparation:

Step 1
• Prepare the sausage casing: Soak the casings in cold water for 30 minutes until softened, then rinse them inside, passing water through the intestines to remove excess salt and check for holes (You can buy casings from most butchers).
Step 2
• Chop the chili: Remove the seeds from the chipotle pepper and pulse it in a food processor with the garlic, vinegar, and tequila.
  
  Cut the pork: Trim all the membranes from the pork loin, then cut it into 8cm pieces.
Step 3
• Prepare the minced meat: Grind the pork in a meat grinder (or a mixer with the appropriate attachment) using a 5mm mincing mesh. Place the meat in the feed slot and gently push it through.
  
  Season the meat: First, you need to flavor the minced meat (remove the rings! as you'll have to knead it by hand). In a small bowl, mix the dry spices: cumin, salt, chili powder, onion, paprika, oregano, and white pepper.
  
  Next, season the pork in layers. Place half the ground meat in a large bowl, sprinkle with half the spice mixture, and add half the garlic-vinegar mixture. Then add the remaining meat, spices, and garlic mixture. Mix everything with your hands; this is the best way to ensure all the meat is seasoned.
Step 4
• Prepare the sausage casing: Remove the grinder's grate and attach the sausage attachment. Thread the entire casing onto the end of the attachment, leaving enough at the end to tie a tight knot.
  
  Fill the shell: Using a low-speed grinder, carefully feed the sausage mixture into the opening, using one hand to guide the casing at the correct speed. Be careful not to overstuff the casing or tear it.
Step 5
• Make individual sausages: Turn off the mixer. Once you've stuffed 90-120 cm of sausage with the mixture, remove the casing and tie it off. Tie the casing back on the nozzle and continue stuffing the casing. Pinch and twist the sausage every 20 cm to form individual sausages. Place the formed sausage on a baking sheet lined with parchment paper and refrigerate overnight to dry out.
Step 6
• Grill the sausage: Preheat one side of the grill to medium-high and the other to low. Lightly oil the grill, then cook the sausage until browned on all sides, 6 to 8 minutes. Move it to low heat and continue cooking until cooked through, another 5 to 7 minutes.

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