Mexican Chorizo

This chorizo sausage recipe uses a meat grinder to blend boneless pork, Aleppo peppers, and spices into a mildy hot mixture for patties or links.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 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

Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.

Step 2

Mix pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander together in a large bowl until thoroughly blended. Cover and refrigerate for 1 hour.

Step 3

Fill a large mixing bowl with ice cubes; place a smaller metal bowl onto the ice cubes to catch the ground meat. Assemble the chilled meat grinder.

Step 4

Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.

Step 5

Gently stir vinegar and water into pork mixture until thoroughly mixed. Form into eight patties, cover, and refrigerate until flavors develop, 8 hours to overnight.

Step 6

When ready to cook, heat oil in a heavy skillet over medium-low heat. Pan-fry patties in batches until browned and no longer pink in the middle, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).