Cha-Cha Chorizo

Name: Cha-Cha Chorizo
Cuisine: American
Ingredients: 1¾ pounds pork butt, with fat, ground by your butcher or with a meat grinder at home; ½ cup minced onion; 6 garlic cloves, minced; 1 jalapeño, minced; 3 tablespoons chili powder, preferably Gebhardt’s; 3 tablespoons chili powder, preferably Gebhardt’s; 1½ teaspoons dried oregano, preferably Mexican oregano; 1½ teaspoons dried oregano, preferably Mexican oregano; 1½ teaspoons ground cumin; 1 teaspoon table salt; ½ teaspoon cayenne or ground chile de árbol; ½ teaspoon cayenne or ground chile de árbol; ½ teaspoon canela (Mexican cinnamon) or other cinnamon; ½ teaspoon canela (Mexican cinnamon) or other cinnamon; ½ teaspoon canela (Mexican cinnamon) or other cinnamon; Juice of 1 orange; ¼ cup cider vinegar; 1½ teaspoons extra-virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A popular sausage throughout the Southwest, spicy chorizo is delicious smoked.

Ingredients

1¾ pounds pork butt, with fat, ground by your butcher or with a meat grinder at home
½ cup minced onion

Americas
United States
Main course
Gluten-free

Method

At least the evening before you plan to smoke the sausages, mix the sausage ingredients in a large bowl. Refrigerate, covered, overnight or for a couple of days.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Form the sausage mixture into 8 patties. Let the patties sit at room temperature for about 15 minutes.