Time
615 min
Serving
8 persons
Calories
155
Try this chorizo recipe for mildly hot, delicious Mexican sausage patties. You can also stuff the sausage mixture into natural hog or collagen casings and cook them on the grill. Excellent for breakfast, lunch, or dinner.
Ingredients
- boneless pork butt (shoulder), cut into 3/4-inch pieces: 2 pound
- ½ tablespoons crushed Aleppo peppers: 1 piece
- ½ tablespoons chili powder: 1 piece
- garlic: 4 clove (minced)
- salt: 2 tsp
- black pepper: 1 tsp (freshly ground)
- oregano: 0.5 tsp (dried)
- ground cumin: 0.5 tsp
- ground cloves: 0.25 tsp
- ground coriander: 0.25 tsp
- distilled white vinegar: 0.5 cup
- water: 2 Tbsp
- vegetable oil: 1 tsp
Metric Conversion
Stages of cooking
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Chill your meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
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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.
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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.
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Grind pork mixture with a coarse cutting plate into the small bowl. Return ground meat to the refrigerator for 30 minutes.
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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.
-
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).
