from Charcuterie by Ruhlman and Polcyn, with additional commentary
Mexican Chorizo is classically a free form sausage used loose as an ingredient in other dishes, rather than in links or in patties. But don’t feel bound by classic rules if you like a spicy sausage with a long, interesting finish!
- 5 pounds /2.25 kg boneless pork shoulder butt, diced
- 1.5 ounces / 40 grams kosher salt (3 tablespoons)
- 2 tablespoons /16 grams ancho chile powder
- 1 tablespoon / 8 grams hot paprika
- 1 tablespoon / 8 grams chipotle powder or cayenne powder
- 1 tablespoon / 18 grams minced garlic
- 1 teaspoon /3 grams freshly ground black pepper
- 1 tablespoon /6 grams chopped fresh oregano (1 teaspoon / 0.5 gram dried oregano)
- 0.5 teaspoon /1.5 grams ground cumin
- 3 tablespoons /45 ml tequila, chilled
- 3 tablespoons /45 ml red wine vinegar, chilled
- 10 feet /3 meters hog casings, soaked in tepid water for AT LEAST 30 minutes and rinsed
Prep (can be done a day or more in advance)
- Put the bowl from the stand mixer in the freezer. Put the grinder attachment in the freezer. Let them stay there as long as possible before grinding the meat. I have the luxury of freezer space, so I put them in a day in advance.
- Dice the pork shoulder butt in one inch cubes. Put these in a large mixing bowl, cover with plastic, and put in the refrigerator and allow to chill as long as possible. I found chilling it overnight works well.
- Soak the casings (if you’re going to use casings) in tepid water for at least 30 minutes to 1 hour. I’ve found that soaking overnight, and then changing the soaking water helps relax the casings so that they are easy to work with.
- Combine all ingredients except the tequila and vinegar and toss to distribute the seasonings. Chill until ready to grind.
- Grind the mixture through the small die into a bowl set in ice.
- Add the tequila and vinegar to the ground meat mixture and mix with the paddle attachment until the liquid is incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
- Saute a small portion of the sausage, taste, and adjust seasonings if necessary.
- If desired, stuff the sausage into casings and twist into 6 inch / 15 cm links. Refrigerate or freeze until ready to cook.
- If in link form, gently saute or roast the sausage to an internal temperature of 150 degrees F / 65 degrees C. If using loose, saute until cooked through.