Mexican Style Chorizo Sausage

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f
  9. 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

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

2 Guys & A Cooler Amazon Storefront

Print Recipe
5 from 4 votes

Mexican Style Chorizo Sausage

MAKE THIS AT YOUR OWN RISK. THIS RECIPE IS CURRENTLY BEING TESTED AND THE WAY IT"S WRITTEN WILL NOT PRODUCE A CLASSIC SAUSAGE TEXTURE. THE END RESULT WILL BE CRUMBLY. FYI
Prep Time1 d 30 mins
Cook Time6 hrs
How much do you want to make? 1000 grams

Ingredients

For the chili sauce

Instructions

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)

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

2 thoughts on “Mexican Style Chorizo Sausage

  1. Kenny
    Kenny

    Do you have USA measurements? I’m old school. Thank you.

    1. Eric
      Eric

      If you notice the recipe part that reads metric and US Customary. If you click on “US Customary” you will see oz and pounds. I will warn you though. This recipe is a disaster. Joe was looking for a sausage that had more of a polish sausage texture but with the flavor of Chorizo. If you make this the way Joe wrote it, you will get a very crumbly sausage with more of the traditional texture of chorizo. I am in the process of fixing this recipe to give it a more classic sausage texture. Just a heads up.. I may just remove the recipe from the site until it gets fixed😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Kasekrainer

Jump to Recipe Print Recipe Post Views: 1,232 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
Read More

Canadian Smokies

Jump to Recipe Print Recipe Post Views: 1,255 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
Read More