While my first attempt at Mexican-style chorizo was not entirely successful, their texture and flavour have vastly improved after being dried in the fridge overnight.

The flavour is definitely…intriguing. But the following flaws prevent this batch of sausages from being all they could be:

• A little too much cumin (I suspect this may mellow a bit with age but, still, it kind of overwhelms the other flavours).
• Not enough tequila (I’d say 30% more) for the flavour to really come through (although it may simply be swamped by the cumin).
• I’m not happy with the ratio of Ancho to Chipotle to Paprika. I think I’d prefer less paprika, and more Ancho (and a little more Chipotle, too). Next time, I’ll try deriving the heat less from paprika and more from some fresh chilli.

Pictures to follow.

While the test-patty is a good indicator of rough flavour, be aware that the flavour will definitely  mature in the day or two after the sausages were made.