Having just completed my first smoke with the kielbasa this weekend, I still had about 17.5 lbs of pork butt to put to good use.
Chilled & cut for the grinder:
Mexican-style chorizo— a favorite for breakfast, but I can't abide the greasy orange stuff they sell in the super markets. The local Carnicería y Mercado sells some decent stuff & that's what I'm trying to match.
Ingredients lined up for a 10 pound batch
Coarse grind on the pork:
The dried guajillo peppers had to be lightly roasted then soaked in water for about 30 minutes. Then put into a blender with the 15 cloves of fresh garlic and 1.5 onions. End result resembles catsup, but with a noticeable kick!
All mixed with the other spices & ready for stuffing.
For this smaller amount of sausage, I opted to try stuffing with the stuffing attachment for my cabela grinder. It worked fairly well, but even for this size load (10lbs), the KC is so much more efficient & easy for one person to operate.
Ten pounds of 4-5" links finished:
The best way to have chorizo, IMO, is pan-fried & scrambled with eggs & topped with fresh cilantro. Throw in some good hot sauce & cold cervezas—now we're talkin'!
JimmyDean-style breakfast sausage next:
7.5lbs mixed with spices:
I stuffed some synthetic casing I had gotten as part of a sample pack. My plan is to chill these chubs well, slice them, & bag the slices in smaller servings.
That's enough for one weekend.....fridge is getting crowded!