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Spicy Chorizo Sausage

4.6
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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
615 min
SERVINGS
8 servings
Lunch Dinner Mexican
Spicy Chorizo Sausage
Ingredients
  • 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
  • 1 1/2 tablespoons crushed Aleppo peppers
  • 1 1/2 tablespoons chili powder
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/2 cup distilled white vinegar
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
Instructions
1
Pre-cool the meat grinder's head assembly and grinder hopper in the refrigerator for an hour to prevent any bacterial growth.
2
Combine pork, minced Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a large mixing container until everything is well incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.
3
Prepare a large mixing bowl by filling it with ice cubes; place a smaller metal bowl on top of the ice to collect the ground meat. Assemble and chill the meat grinder.
4
Grind the pork mixture with a coarse cutting plate into the smaller metal bowl. Return the ground meat to the refrigerator for 30 minutes to firm up.
5
Mix in some vinegar and water into the pork mixture until everything is well combined. Form the mixture into 8 patties, cover them with plastic wrap, and refrigerate for an extended period of time, ideally 8 hours or overnight.
6
When you're ready to cook, heat some oil in a heavy skillet over medium-low heat. Pan-fry the patties in batches until they're nicely browned and cooked through, about 5 to 8 minutes per side. Use an instant-read thermometer to check the internal temperature of the patties, aiming for at least 160 degrees F (70 degrees C).