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Whisy Chorizo

Photo by: Stockfood

Scott's Mexican Chorizo

Try this rich and delicious chorizo recipe with whisky for a flavoursome twist on the Spanish sausage. 

10 May, 2021
Average: 4 (4 votes)

serves for



Pork shoulder
1.3 kg
Pork Lard
0.25 kg
Kosher salt
1 tbsp
Black peppercorns
1 tbsp, freshly ground
Cayenne pepper
1.5 tbsp
Red pepper flakes
1.5 tsp
1.5 tbsp, minced
ancho pepper
2 tbsp
1.5 tbsp, Mexican
Rice Vinegar
1/8 cup
Cane sugar
1 tbsp
Fennel seeds
1/2 tbs, cracked
Lemon juice
1 tbsp
Catoctin Creek Roundstone Rye whisky
1/4 cup
Curing Salt
1/2 tsp
Sausage casings

To Prepare

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.


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