Rabbit Chorizo

7 pounds- Rabbit Trim

3 pounds- Chicken Thigh Meat; boneless, skinless with fat

1/2 cup- Balsamic Vinegar

1/2 cup- Red Wine Vinegar

1/4 cup- Toasted Chipotle Chili Flakes

2 tablespoons- Chicken Broth

2 tablespoons- Kosher Salt

1/4 cup- Paprika

1/4 cup- Chili Arbol Molido; canned

2 tablespoons- Fresh Garlic; minced

1 tablespoon and 1 teaspoon- Mexican Oregano

2 tablespoons- Coarse Ground Pepper

1/4 cup and 1 tablespoon- Jalapeno Peppers; seeded, diced

1/4 cup- Chili Manzano

1/4 cup- Italian Flat Leaf Parsley; chopped

1/4 cup- Cilantro (Fresh); chopped

1 tablespoon- Thyme; dry

1 cup- Red Onion; chopped

Soak the dried Chipotle chilies in the red wine vinegar as you are getting the rest of the recipe ready. Mix all of the ingredients well then grind twice through a 1/4 inch plate. You can case in natural hog casings and hang in the walk in to dry. if you are going to smoke the sausage let hang to dry at least overnight, then smoke at 180 degrees F to an internal temperature of 160 degrees F.

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