Recipe by Aroostook
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
Top Review by the werecat
Made this for my parents. Came out so well that mum is now ripping through her freezer to see if she has more ground pork. LOL First batch I did in my food processor and it did a nice job of incorporating the seasonings, but I think I processed it too and made the grind a bit fine. The second batch I wore laytex gloves (cause those peppers can still be hot as you know where and burn like all get out if you have even one little nick in your skin.) and mooshed it together by hand. We will be making it with half cheap ground beef next time though simply cause it was almost too lean and only 3 thai dragon peppers (what we loving refer to as coffin nails) simply cause I think either our peppers are extra long or my parents are espically whimpy. :^) All in all, the recipe came out far better than anything I can get while trapped out here in Redneck Central, Illinis.
- 2 lbs ground pork
- 3 1⁄2 teaspoons salt
- 6 tablespoons pure red chili powder
- 6 -20 small hot dried red chilies, tepine,thai dragon,pico de gallo or the like,crushed
- 4 -6 cloves garlic, minced
- 2 tablespoons dry oregano leaves
- 2 teaspoons whole cumin seeds, crushed
- 1 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons sugar
- 4 tablespoons good cider or 4 tablespoons wine vinegar
- 2 1⁄2 tablespoons water
Directions See How It's Made
- Place meat in a large bowl.
- Have everything cool.
- Break up the meat, sprinkle evenly with the rest of the ingredients.
- Make sure everything is evenly mixed by kneading the mixture with your hands.
- At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
- It can also be stuffed into casings and smoked like any other pork sausage.