Sweet, tangy, and spicy are a few of the words used to describe venison chorizo.
This is the Mexican chorizo, not the Spanish version, although this one can also be smoked, and I recommend that you do.
This sausage packs a lot of flavor is simple to make, and can be stored in the freezer for later use.
Ingredients for Vension Chorizo
This venison chorizo uses classic seasonings, spices, and whole dried chilis.
These chilis are crucial to the success of the sausage.
Chorizo is typically a very fatty sausage, but by using venison we will naturally have a much leaner version.
However, if using venison alone the sausage would not bind properly and would not be palatable texturally.
For this reason, you need to add some fat content. I made this sausage using pork belly, this will give the chorizo an overall fat content of around 20%.
You can make the chorizo fattier if you prefer, but don’t go much beyond 30%.
The full list of ingredients:
- Pork belly
- Ancho chili peppers
- Guajillo chili peppers
- Apple cider Vinegar
- Smoked salt
The chilis used in this recipe are not very spicy, but rather a little sweet. I find using these Mexican chilis, makes a much more authentic chorizo.
I like to use two different types of chili to get a slightly more complex flavor, but you can use only one type if you prefer.
You can also use pasilla chili as it’s similar to the two in this recipe.
Making Venison Chorizo
As with any venison sausage, keeping the meat cold is essential for binding.
While the ground meat is cooling in the freezer I like to maximize the flavors of the chilis and spices.
To do this you will need to heat a pan over low heat. I prefer using a stainless steel pan, but any pan will do really.
Deseed the chilies and tear them into pieces and place them on the pan. Toast for 2-3 minutes turning frequently.
You will know the chilies are ready when the room fills with an incredible aroma.
Do the same for the whole spices, such as cumin, coriander, cloves, etc.
Doing this imparts an incredibly deep smokey flavor to the chorizo.
Making venison chorizo steps:
- Grind meat and fat together evenly and place in the freezer to chill
- While meat is chilling deseed chilies and toast, then soak in warm water
- Toast other spices
- Add all the ingredients minus the meat to a blender and blend to a paste (use reserve chili water if getting too thick)
- Remove meat from the freezer and mix in paste well with your hands
- Place mixture in the fridge for 2-3 days
- Cook loose or make links
Cooking Venison Chorizo
After two or three days in the fridge, the venison chorizo is ready and can be cooked or frozen for later use.
If cooking the chorizo you can cook loose or make it into links. I tend to do half and half.
One half I use loose and it makes for multiple variations of dishes, the other half I like to make links for smoking.
Venison chorizo can be cooked on a pan, in the oven, or in the air fryer.
If you are making links you can also smoke the venison chorizo, which is one of my favorite ways to make it.
Regardless of how you cook it, cook the chorizo to a temperature of 150-160f, and enjoy.
- 2 lbs venison ground
- 1/2 lb pork belly ground with venison
- 3 tbsp paprika
- 6 ancho chili peppers
- 4 cloves garlic
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- 1/2 tsp coriander
- 6 cloves
- 1/2 cup apple cider vinegar
- 1 tbsp smoked salt
- 8 guajillo chili peppers
- Deseed the ancho and guajilla chili peppers
- Heat a pan over low heat. Add the chilis and toast until fragrant, about 2 minutes
- Fill a bowl with hot water and add in the guajillo chili peppers. Soak the peppers until soft, (approximately 10 minutes)
- While the peppers are soaking, add the cumin, coriander and cloves to the same pan and gently toast for about 2 minutes
- Add the toasted spices to a mortar and gently crush
- Add the peppers to a blender along with the garlic, herbs and spices, and apple cider vinegar and blend into a paste
- Mix all of the ingredients with the ground venison by hand and set in the fridge for 2-3 days
- After 2 days the chorizo can be cooked loose or made into links using sausage casings