Follow basic smoked sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F) at all times
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Refrigerate your sausage overnight to allow the cure to work
- The next day follow a low and slow smoking schedule.
- Cook sausages low and slow to an internal of 145f
- Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours
Here are a few things you might find useful when making a smoked sausage
- New Mexico Chili
- Ancho Chili
- Pasilla Chili
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
Mexican Style Chorizo Sausage
Prepare the casings
- Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the Chili Sauce
- The weight of the peppers in the recipe above is without seeds and stems. So, once you remove the seeds and stems, weigh the dried peppers and place them in a bowl. Add enough HOT water to cover the dried peppers. Cover with cling film and set to the side. After 30 – 45 minutes, place the rehydrated peppers into your blender with some of the hot water (exact measurement listed above). Blend until you form a thick chili paste.
Prepare the Meat
- Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
- Grind chilled meat and fat on a course plate (8mm-10mm). Rechill. Keep the temp under 34f (1.1c)
- Combine the rest of the ingredients to your meat (spices and chili paste) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
- Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
- Place the sausage in your refrigerator overnight so that the cure can do its job
- The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145F (62.7c).
If you have a digital smoker this is a great cooking schedule:
- 1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open)
- 1.5 hours at 125f (51.6c) – this is when I start applying smoke
- 1 hour at 155f (68.3c)
- 1 hour at 175f (79.4c)
- then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c)
If you are cooking on a pit or offset here’s a different way:
- on indirect heat start smoking sausages while the pit is at 150f (65.5c) and smoke for 3 hours.
- Increase the temperature to 200f (93.3c) and cook till you get to an internal of 145f (62.7c)
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