Chorizo Mexican Sausage with Chiles Recipe

1      Reviews by:    Anne L. Glynn   Chorizo Mexican Sausage Recipe combines ground pork with a spice blend of ancho, pasilla and Japones chiles along with coriander, oregano, cloves, cumin, Hungarian paprika and garlic to create a delicious and tasty Mexican sausage . Food Category:    Pork Cuisine Origin:    Mexican    Servings: 37 1.5 oz patties Calories: 86 per serving Print Preview Rate This Recipe Prep Time:   2 Days 20 Minutes Cook Time:   8 Minutes Total Time:   2 Days 28 Minutes

INGREDIENTS

• 5 dried ancho chiles
• 3 dried pasilla chiles
• 3 dried Japones chiles
• 1 teaspoon coriander
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1 tablespoon salt
• 3 tablespoons Hungarian paprika
• 6 cloves garlic, minced
• 3/4 cup white wine vinegar
• 3 1/2 pounds boneless pork (butt or shoulder), coarsely ground or finely chopped

DIRECTIONS

• Remove stems and seeds from chiles (reserving 2 tablespoons seeds). Toast chiles and reserved seeds on an ungreased, preheated comal or heavy frying pan over medium heat, turning occasionally. Cool.
• Break the chiles into pieces and place in a blender with the seeds. Blend to a fine powder. Add coriander, oregano, cloves, cumin, salt, paprika, garlic, and vinegar; blend to mix well.
• Add the chile puree to the ground meat and work together well with your hands. Cover the sausage and refrigerate to season, up to 2 days. Mix well twice each day. (The chorizo may be used immediately; however, the flavor will improve if it is allowed to season.) If you freeze the chorizo, allow it to season for 2 days first.

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