| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 20 servings |
Ingredients
- 2 ounces hog sausage casing (about 14 feet)
- 2 chipotles in adobo sauce
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/4 cup tequila
- 5 pounds well-marbled boneless pork butt
- 1/2 teaspoon ground cumin
- 4 tablespoons kosher salt
- 4 tablespoons ancho chili powder
- 3 to 5 teaspoons pequen chili powder or cayenne pepper
- 2 tablespoons granulated onion
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- Vegetable oil, for the grill
Instructions
- Prepare the casing.
- Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
- Blend the chiles.
- Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
- Chop the pork.
- Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
- Grind the meat.
- Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
- Season the meat.
- First, “de-bling” (take off your rings!); you’ll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it’s the best way to make sure all the meat gets seasoned.
- Thread the casing.
- Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
- Stuff the casing.
- With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
- Form the links.
- Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
- Grill the sausage.
- Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they’re browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they’re cooked through, 5 to 7 more minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 256 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 315 mg |
Reviews
Could something other than Tequila be used? I am allergic. Would something like “Limoncello” make a good substitute? Other than that, this looks like a great recipe! I’ll up my rating if I get a reply! Thanks!
Very good. I looked at a lot of different recipes before trying this one. Some of the other recipes include pumpkin pie spices. I don’t like that, this one didn’t. I used lean ground pork and mixed it in the kitchenaid. Very good flavor and texture.
Tequila and red wine vinegar for making chorizo? At least not the real Mexican stuff. This might be some weird invention from someone who thinks he knows about Mexican cuisine. Real chorizo must be 75% meat and 25% fat, and does not have tequila or red wine vinegar, it uses white vinegar.
Terrible. I had to throw it out. 4 tbls of salt, omg! It was totally inedible.
Such a great recipe, I make it without casing and with ground turkey, will never buy the mushy stuff at the store ever again!
excellent what can I say!
For jennyvoll. Haven’t made it yet but didn’t want to mess up the 5 star rating. I make sausage all the time with deer meat.Cube 5# deer loin with 3# pork butt and 2# pork fat. The resulting mix is still much leaner than most commercial sausages but the pork gives it a “sausage” texture.
I did make this without casings, made 4lbs and separated into 8 8oz logs wrapped tightly with plastic wrap to keep in the freezer. I had asked my butcher for a pork butt roast and he ground it for me (I told him I was going to, but he misunderstood and did it for me), but I’m about to make it again and grind it myself with my kitchenaid mixer. I really enjoyed it, and love to cook it up crumbled and keep in the fridge to add to eggs, potatoes (hash), etc. on the fly.
Yummy
We made this recipe when the magazine arrived. We added more spice we like more heat than average next time we make it we will be adding shiitke mushrooms and chocolate habaneros.
Allen and Renee
California, MO
I will do it again , again and again!
Can you add deer meat to it?
Keep on cooking.
Can you add deer meat to it?
Keep on cooking.