Mexican Chorizo Sausage

By á-58

If you have a meat grinder, use pork butt or shoulder. Adjust how much fat you grind and add to the meat based on how you will use/cook the chorizo. Sausages are better with more fat. Burgers and chorizo meat cooked up in a skillet are better on the leaner side with less fat.

Ingredients

• 4 pounds ground pork
• 4-6 tbsp chili flakes (guajillo, chipotle, ancho, morita, arbol, etc.)
• 2 tbsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp oregano
• 5 garlic cloves
• 1/3 cup white wine vinegar

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Add the chilies, salt, coriander, cumin, oregano and garlic to a food processor or blender. Pulse until the garlic is finely chopped and all the spices are evenly mixed. It should resemble a dry, chunky paste.
Mix the ground pork with the spices and vinegar. Use your hands to knead and work the spices right into the meat.
Cover and let rest for 1-2 hours. Knead the meat again to thoroughly mix the seasoning in the meat.
Stuff in sausages, make chorizo burgers, or use in many other Mexican themed dishes.