Chorizo Sausage

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 lbs ground lamb
• 3 large dried new mexico chiles (chile colorin) or 3 large mild red chilies (about 3.5-inches)
• 4 small dried chile de arbol (chile dearbol) or 4 small chilies, according to how hot spicy you want your chorizo
• 1/4 cup boiling water
• 8 cloves garlic, minced
• 2 tablespoons dry oregano leaves
• 2 teaspoons ground cumin
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dark brown sugar
• 4 tablespoons cider vinegar
• 2 tablespoons tequila
• 3 1/2 teaspoons salt

Recipe

• 1 break the colorin chiles into 3 pieces, and put them and the dearbol peppers in a bowl.
• 2 pour the boiling water over them and let them sit until they're re-hydrated and soft.
• 3 place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• 4 place ground lamb and the liquid mixture into a sturdy electric mixer (such as a kitchenaid) and mix well.
• 5 when secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. i usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. if you have casings, you can also stuff it into those and smoke it - very tasty!