Choripapas Sausage (ft. Chuds BBQ X LeRoy and Lewis Chorizo Mix)! | Harry the Horse BBQ

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cube the pork butt into small pieces for the meat grinder.

Freeze the cubed pork butt for about 45 minutes.

Cube the Yukon gold potatoes into small pieces.

Shallow fry the cubed potatoes in a mixture of smoked tallow and regular tallow until golden brown, then drain on paper towels and season with flake salt.

Grind the chilled pork through a coarse grinder twice for better emulsification.

Mix in the Chud's barbecue cross Loy and Lewis chorizo mix, milk powder, and pink curing salt into the ground meat.

Add beer to hydrate the spices and mix well.

Gently fold in the fried potatoes and cheese to keep chunks intact.

Stuff the mixture into hog casings using the rope method, creating individual links.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens