Mexican Chorizo

You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 155 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons water
• 1 teaspoon vegetable oil
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
• 0.25 teaspoon ground coriander
• 0.5 teaspoon dried oregano
• 0.25 teaspoon ground cloves
• 0.5 teaspoon ground cumin
• 1.5 tablespoons chili powder
• 0.5 cup distilled white vinegar
• 1.5 tablespoons crushed Aleppo peppers

Recipe Instructions

Step 1

Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.

Step 2

Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Step 3

Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.