Overview

Our Chorizo Sausage starts with 100% Akaushi Wagyu—renowned for its intricate
marbling and velvety texture. Inspired by traditional Spanish and Mexican chorizo recipes,
we fold in smoked paprika, ancho chile, garlic, cumin, and just a touch of vinegar for tang.
The result is a deeply spiced, smoky link that’s rich in both heat and heritage. Naturally
encased and mesquite-smoked in small batches, this is chorizo taken to ranchland luxury.

Flavor Profile

First bite: bright chili spice and mesquite smoke spark against Wagyu fat.
Mid-palate: notes of garlic, cumin, and paprika layer into a warm,
earthy depth.
Finish: tangy heat lingers cleanly, anchored by juicy, savory richness.

Best paired with a bold Malbec, Mexican Coke, or a smoky mezcal margarita with lime.

Best Uses

• Breakfast Tacos: Crumble into scrambled eggs with potatoes, cheese,
  and avocado for a spicy morning masterpiece.
• Flavor Bomb: Stir into beans, stews, or chili for an instant boost of
  heat and richness.
• Street Food Classic: Grill whole and serve on bolillo rolls with grilled
  onions, salsa verde, and crema.
• Pasta Twist: Slice into mac and cheese or creamy pastas for a smoky,
  spicy depth.

Cooking Tips

Allow links to reach room temperature before cooking. Grill or pan-sear over medium
heat, turning every 2–3 minutes until internal temperature reaches 160 °F (71 °C).
For added tenderness, finish in a 300 °F oven for 5 minutes. Rest under foil for
3–5 minutes before slicing to lock in juices and maximize flavor.

Product Details

Our Akaushi cattle roam the expansive plains of West Texas, enjoying a curated diet that
enhances their signature marbling. Sausage production follows old-world techniques with
nose-to-tail respect, hand-mixed spice blends, natural casings, and mesquite smoke.
Each link is flash-frozen at peak freshness and delivered in a matte-black,
gold-embossed pouch on dry ice—a spicy essential for the gourmet carnivore.