Fresh Chorizo Sausage

By Tom421

Ingredients

• 4 pounds pork meat (70/30 meat to fat ratio)
• 4-6 tablespoons chili flakes (guajillo, chipotle, ancho, morita, arbol, etc.)
• 2 tablespoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 5 cloves garlic
• 1/3 cup white wine vinegar
• Large splash of tequila blanco (optional)
• 8-10 feet natural hog casings

Details

Servings 1
Adapted from chefscatalog.com

Preparation

Step 1

Using a medium to fine grinder plate, grind all the pork.

Add the spices,chilies, salt, coriander, cumin, oregano, garlic and the remaining spices 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 in the refrigerator for 1 to 2 hours. Knead the meat again to thoroughly mix the seasoning in the meat.

Place the sausage attachment onto the meat grinder. Thread the hog casings onto sausage funnel.

Push the chorizo mixture through the meat grinder and stuff into the hog casings. If desired, twist the sausages every 6 to 8 inches to create individual chorizo links.