Queso Chorizo Sausage
These triple-cheese Chorizo sausages are like your favorite spicy queso dip turned outside-in! An all-pork sausage is seasoned with our Fresh Chorizo seasoning blend then mixed with green chiles and a blend of cotija, cheddar and pepper jack cheeses. We even threw in some tortillas for good measure.
Homemade Queso Chorizo
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
American
Author:
PS Seasoning
Prep Time
2 hours
Cook Time
15 minutes
These triple-cheese Chorizo sausages are like your favorite spicy queso dip turned outside-in! An all-pork sausage is seasoned with our Fresh Chorizo seasoning blend then mixed with green chiles and a blend of cotija, cheddar and pepper jack cheeses. We even threw in some tortillas for good measure.
Ingredients
- 10 LBs – Pork trim or Pork Butt
-
190 grams - #555 Fresh Chorizo Sausage Seasoning
- 16 oz – Diced green chiles (liquid included)
- 8 oz – Queso Fresco, ¼” dice
-
8 oz – High Temp Cheddar Cheese
-
8 oz – High Temp Pepperjack Cheese
- 4 oz – Tortilla Chips, crushed
- 10-12 oz – Mexican style Beer (cold)
-
32-35mm Natural Hog Casings
Directions
- Soak the casings according to the directions on the packaging.
- Freeze grinder parts for 45-60 minutes before grinding.
- Cut the pork up into 3-4” cubes and place in the freezer for 30 minutes before grinding.
- Set up the grinder with a 3/8” (10mm) plate and grind the meat once.
- Reset the grinder with a 3/16” (4.5mm) plate and grind the meat one more time.
- Gently mix the seasoning and the beer into the meatblock using your hands.
- Continue mixing until the meat becomes tacky and the protein extraction has started.
- Mix in the 3 cheeses, chiles and the crushed tortilla chips into the meatblock. Do not over mix but go until the inclusions are just incorporated.
- Set up your sausage stuffer with a ¾” horn and load in the meatblock.
- Thread your casings and stuff the sausage.
- Link up the sausage every 6” or so. Use a sausage pricker to remove air pockets.
- For the best flavor and color results, let the sausage rest over night in the fridge.
- Cut the link and grill them up until they reach an internal temperature of 155 degrees.
- Serve on a bun with your favorite taco toppings or however else you like.
- Enjoy!
