Homemade Smoked Chorizo Sausage
This recipe for Homemade Smoked Chorizo Sausage is worth the effort. Just the right amount of spice and flavor. Enjoy the sausage alone or in your favorite dish calling for Chorizo.
Servings: 6
Ingredients
- 3 # Boneless Boston Butt
- 3 Tbls Chorizo Mexican Sausage Seasoning
- 5 1/2 tsp Red Wine Vinegar
- 5 1/2 tsp Tequila
- Sausage Casings
Instructions
- Chop the pork in to small cubes
- Add the seasoning to the chopped pork, mix well
- Put the seasoned pork to the freezer for 1 hour
- Grind the seasoned pork mixture in to a bowl sitting on top of ice (to keep pork chilled)
- Add the tequila and vinegar, mix well
- Place mixture in Jerky Gun
- Rinse the sausage casings with cool water
- Tie one end of the casing and place the other end over the Jerky Gun
- Squeeze the pork mixture slowly in to the casing
- Tie off the sausages in 6-10" lengths
- Preheat your Big Green Egg to 200° using indirect heat and Apple wood (for the smoke)
- Smoke the Chorizo until the internal temp measures 150° (about an hour)
- Top off over direct heat for a couple of minutes per side and serve