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www.RecipeFaire.com Presents:
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Chorizo Mexican Sausage2
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by:
Edward Jones
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Chorizo Mexican Sausage Recipe uses pork butt and combines it with Aleppo pepper, chili powder, garlic, black pepper, oregano, cumin, cloves, coriander and vinegar to create a tasty and delicious chorizo sausage.
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INGREDIENTS
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3 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
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3/4 tablespoons crushed Aleppo peppers or to taste
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2 1/2 tablespoons chili powder
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5 cloves garlic, minced
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1 tablespoon salt
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon ground cloves
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1/2 teaspoon ground coriander
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1/2 cup distilled white vinegar
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2 tablespoons water
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1 teaspoon vegetable oil
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DIRECTIONS
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1:
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.
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2:
Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour. NOTE: Don't be alarmed if you do not have a grinder. I used my food processor and the results were fine.
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3:
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.
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4:
Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop. Any uncooked sausage freezes well.
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