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!
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Units: US | Metric
- 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
- 1Place meat in a large bowl.
- 2Have everything cool.
- 3Break up the meat, sprinkle evenly with the rest of the ingredients.
- 4Make sure everything is evenly mixed by kneading the mixture with your hands.
- 5At 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.
- 6It can also be stuffed into casings and smoked like any other pork sausage.
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Nutritional Facts for Chorizo or Homemade Mexican Sausage
Serving Size: 1 (129 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 303.1
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 7.1 g
- Cholesterol 85.3 mg
- Sodium 929.0 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 2.4 g
- Sugars 2.3 g
- Protein 24.6 g
The following items or measurements are not included: