Chorizo Mexican Sausage Recipe

1      Reviews by:    Edward Jones   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. Food Category:    Pork Cuisine Origin:    Mexican    Servings: 32 Calories: 87 per serving Print Preview Rate This Recipe Prep Time:   25 Hours 40 Minutes Cook Time:   8 Minutes Total Time:   25 Hours 48 Minutes

INGREDIENTS

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

DIRECTIONS

• 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.
• NOTE: Don't be alarmed if you do not have a grinder. I used my food processor and the results were fine. 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.

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