Goose chorizo

Name: Goose chorizo
Ingredients: 2¾ pounds goose meat, cut into approximately 1-inch pieces; 2 pounds pork shoulder butt, diced; ¼ pound pork back fat (or uncured pork belly), diced; 3 tablespoons steamed garlic (instructions below) or 1 tablespoon minced garlic cloves; 3 tablespoons kosher salt; 2 tablespoons ancho chile powder; 2 teaspoons smoked paprika; 1 teaspoon chipotle chile powder; 1 tablespoon dried oregano; 1 teaspoon dried cumin; ½ teaspoon ground coriander; ½ teaspoon cayenne pepper (or more to taste); ½ teaspoon ground black pepper; ½ teaspoon ground arbol chile (optional); ½ teaspoon ground pasilla chile (optional); 3 tablespoons blanco (unaged) tequila, chilled (or ice water); 3 tablespoons red wine vinegar, chilled

wildlife.utah.gov

If you're lucky enough to bag your limit of wild honkers, this savory and spicy sausage is a terrific way to make sure that all of the edible parts of the bird go to good use.

Keywords

recipe
goose
chorizo
taco
sausage

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Ingredients

2¾ pounds goose meat, cut into approximately 1-inch pieces
2 pounds pork shoulder butt, diced
¼ pound pork back fat (or uncured pork belly), diced
3 tablespoons steamed garlic (instructions below) or 1 tablespoon minced garlic cloves
3 tablespoons kosher salt
2 tablespoons ancho chile powder
2 teaspoons smoked paprika
1 teaspoon chipotle chile powder
1 tablespoon dried oregano
1 teaspoon dried cumin
½ teaspoon ground coriander
½ teaspoon cayenne pepper (or more to taste)
½ teaspoon ground black pepper
½ teaspoon ground arbol chile (optional)
½ teaspoon ground pasilla chile (optional)
3 tablespoons blanco (unaged) tequila, chilled (or ice water)
3 tablespoons red wine vinegar, chilled