Chorizo, Mexican Pork Sausage

By andrew.zimmern on Tue, 07/15/2008 - 23:05

Summary

Yield
Prep Time	45 minutes
Country	Mexico
Main Ingredient	Pork
Season	Any Time

Description

This sausage can be stuffed into a casing and smoked, frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop.

Ingredients

2 lb coarsely ground natural pork
4 pieces smoked bacon
1 minced roasted jalapeno*
3 T dark beer
1 T kosher salt
2 T dried oregano
2 t minced cilantro
2 T chipotle pepper in adobo**
1 T lime juice, plus some zest
1 T chile powder
1 T ground cumin
3 T minced garlic
2 T ground epazote

Instructions

Combine and let stand in a refrigerator for 24 hours.
Use raw in recipes calling for chorizo, remember this version is not smoked and needs to be cooked!
I like to liight my grill and let burn down to a medium fire.
Form sausages into patties or stuff into links using sausage casings
Oil the grill and cook sausages until they are cooked through, are nice and crusty on both sides, about 5 minutes.

Notes

*Click here for tips on roasting peppers.

**Found in most stores in glass jars.

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Andrew Zimmern