Mexican Chorizo Sausage (Fresh, for Links)

Ingredients (Per 1 lb / 450g Pork Shoulder)

Spice Blend:

• 1 tsp kosher salt (or ¾ tsp table salt)
• 1 tbsp ancho chili powder (rehydrated & ground)
• 1 tsp guajillo chili powder (rehydrated & ground)
• ½ tsp ground cumin
• ½ tsp dried Mexican oregano
• ¼ tsp ground coriander
• ¼ tsp ground black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder (or 1 small clove, minced)
• ¼ tsp ground cinnamon (optional)
• ½ tsp chipotle powder (optional)
• 1 tbsp apple cider vinegar
• 1–2 tbsp cold water or broth

Scaling Example (5 lbs):

• 5 tsp kosher salt
• 5 tbsp ancho chili powder
• 5 tsp guajillo chili powder
• 2½ tsp cumin
• 2½ tsp oregano
• 1¼ tsp coriander
• 1¼ tsp black pepper
• 5 tsp smoked paprika
• 2½ tsp garlic powder
• 1¼ tsp cinnamon (optional)
• 2½ tsp chipotle powder (optional)
• 5 tbsp vinegar
• 5–10 tbsp water

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Rehydrating Dried Peppers

1. Select Peppers:
   • 1–2 dried ancho peppers
   • 1–2 dried guajillo peppers
   • Optional: 1 dried chipotle pepper
2. Prep Peppers:
   • Remove stems/seeds, tear into pieces.
   • Optional: Toast in a dry skillet for 30–60 sec/side.
3. Rehydrate:
   • Soak in hot (not boiling) water for 15–30 minutes.
4. Blend & Dry:
   • Blend with a bit of soaking liquid to a smooth paste.
   • Spread paste on a sheet, dry at 200°F for 1–2 hours until brittle.
   • Grind to powder. Yield: 1 pepper ≈ 1–1.5 tsp powder.
5. Store:
   • Keep powders in an airtight container for up to 6 months.

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Equipment Needed

• Meat grinder (4.5–6mm plate)
• Sausage stuffer
• Natural hog casings (28–32mm)
• Mixing bowl, grinder, blender
• Optional: Kitchen scale

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Method

1. Prep Pork Shoulder:
   • Trim, cube (1-inch), keep ~25% fat.
   • Chill cubes to ~28°F before grinding.
2. Prep Casings:
   • Soak in cold water for 30 minutes.
   • Rinse inside/out, inspect, and cut into 2–3 ft lengths.
3. Mix Sausage:
   • Combine pork, spices, vinegar, and water in a cold bowl.
   • Mix until sticky (~2 minutes). Test-fry a small patty and adjust seasoning.
4. Stuff Casings:
   • Grease stuffing tube (~20mm), slide on casing with 2” overhang.
   • Fill stuffer, press out air, and stuff the meat into casing.
   • Twist into 4–6” links, alternating directions. Prick bubbles.
5. Rest (Optional):
   • Wrap and refrigerate for 1–12 hours before cooking or freezing.
6. Cook or Store:
   • Cook to 160°F: pan-fry, bake (400°F, 20–25 min), or grill.
   • Store: 2 days in fridge or 3 months in freezer (vacuum-sealed recommended).

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Tips & Troubleshooting

• Heat Levels: Omit chipotle for milder chorizo.
• Fat Content: Ensure 20–30% fat; add pork fatback if too lean.
• Tangy Flavor: Vinegar is essential—don’t skip.
• Keep Cold: Chill all parts to prevent fat smearing.
• Tough Casings: Briefly simmer before browning.
• Dry Sausage: Avoid overcooking; maintain fat levels.
• Flavor Issues: Taste-test and adjust salt or peppers as needed.