Chorizo Sausages (Mexican)

The pungency of the adobo sauce, the smoky heat of the chipotles and the flavour of the tequila all add to the taste of Mexico in spicy sausage form.

Sausages:
4 lbs pork loin
1 lb pork fat

Seasonings:
¼ cups 100% agave tequila blanco (60 mL)
¼ cups red wine vinegar (60 mL)
2 chipotles and adobo sauce, chopped finely
5 cloves garlic, crushed
2 Tbsp. granulated onion
½ tsp. ground cumin
4 Tbsp. sea salt
1 tsp. dried oregano, preferably Mexican
4 Tbsp. ancho chili powder
5 tsp. ground cayenne pepper
2 Tbsp. ground paprika
½ tsp. white pepper, freshly ground

Mix together all of the ingredients well and leave for about an hour in the refrigerator for the flavours to develop. Stuff the mixture in to natural sausage casings.

Twist the sausage links about half the size you would do for normal sausages, roughly about 2½″ (6.5cm) in length.

Leave the sausages to air-dry in the refrigerator before using or wrap them tightly in plastic wrap and freeze them. These spicy little sausages are great on the barbecue or as part of a tapas dish.