Photo by: Stockfood

Scott's Mexican Chorizo

Name: Scott's Mexican Chorizo
Yield: 10
Ingredients: Pork shoulder; Pork Lard; Kosher salt; Black peppercorns; Cayenne pepper; Red pepper flakes; Garlic; ancho pepper; Oregano; Rice Vinegar; Cane sugar; Fennel seeds; Lemon juice; Catoctin Creek Roundstone Rye whisky; Curing Salt; Sausage casings

Try this rich and delicious chorizo recipe with whisky for a flavoursome twist on the Spanish sausage.

10 May, 2021

serves for

ingredients

Pork shoulder

1.3 kg

Pork lard

0.25 kg

Kosher salt

1 tbsp

Black peppercorns

1 tbsp, freshly ground

Cayenne pepper

1.5 tbsp

Red pepper flakes

1.5 tsp

Garlic

1.5 tbsp, minced

Ancho pepper

2 tbsp

Oregano

1.5 tbsp, Mexican

Rice vinegar

1/8 cup

Cane sugar

1 tbsp

Fennel seeds

1/2 tbs, cracked

Lemon juice

1 tbsp

Catoctin Creek Roundstone Rye whisky

1/4 cup

Curing salt

1/2 tsp

Sausage casings

To Prepare

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.

Topic

Meat

OTHER TAGS: