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Home arrow Cookbook arrow Recipes
Categories Pork Chorizo Sausage
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Chorizo Sausage
Description:Chorizo Sausage served at Georgia Mountain Fest 2013
  • 1 lb ground pork
  • 1 dried guajillo pepper
  • 1 dried ancho
  • 1 dried New New Mexican red
  • 3-4 cloves of garlic
  • 1 bay leaf
  • 1/2 roasted yellow onion
  • 1/2 tsp of cumin (bloomed)
  • 1/2 tsp of roasted coriander
  • 1/2 tsp of Mexican oregano
  • 1/2 tsp Saigon cinnamon
  • 1/2 tsp of Chipotle powder
  • 1/2 tps of cayenne
  • 1/2 tsp of paprika
  • 1/4 rounded tsp of expresso (in the sausage served in Georgia)
  • 1 tsp of salt
  • 1/4 C of apple cider vinegar (omit if using espresso)
  • Re-hydrated chili water as needed

It was a pleasure meeting you. Sorry I will plead senior memory cause I totally forgot you asked for the recipe.

Here you go...

Chorizo sausage served at Georgia Mountain Fest 2013

On CI comal or the egg toast the dried chilis until fragrant (don’t burn). In another dry skillet add all the spices except cinnamon (and coffee if using) and heat to bloom, again don’t burn.

Place roasted peppers in a bowl and add the bay leaf. Pour boiling water over the peppers to cover and let steep for 15 minutes…no longer than 20 minutes or pepper will get bitter (taste the liquid to test for bitterness, if bitter throw out and start over)

Place the bloomed spices in a bowl and set aside.

To a blender add the drained roasted peppers, onion, and garlic and blend to a paste. Add the vinegar (if using) and blend. If too thick add some of the rehydrating water to thin paste out slightly.

Combine the chili paste, bloomed spices and cinnamon to the ground pork and mix well. Salt and pepper to taste. Pinch off small bit and cook. Adjust seasoning. When completely mix place on plastic wrap and roll into a log and seal. Store in frige for several hours to allow spices to come together. Either cook within 24 hours or freeze.

Notes:Don't not use Ceylon cinnamon...will over power the other spices
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:2 hours
Date:Sun 26 May 2013 16:46:31 UTCViewed:10717 times
Author:Joan Gaedke - Austin EggheadEmail:
Rating:1,50 (2 votes)

recipe rating
1 (bad)5 5 (good)

SteveComment added on: Tue 31 Dec 2013 10:53:56 UTC
I tried...Too hard to find the exact variant of each spice. Does not follow the KISS principle...try this:
1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar

Mix all ingredients. Allow to sit covered overnight in the refrigerator.
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