Chorizo Sausage- Sonoran Style- Private Collection

By SuzyHomemakerGoneBad

Note: I used metric weight/volume measurement for better control of ingredients. The U.S.
measurements are an approximation of the metric measurement.

Ingredients

• U.S. Ingredient Metric Percent
• 5 lb. Pork butt (2270.0 g) (93.64%)
• 1/4 cup Cider vinegar (50.0 ml) (2.06%)
• 2 tsp. Salt (36.0 g) (1.50%)
• 5 cloves Garlic (30.0 g) (1.23%)
• 2 Tbs. Guajillo chilies (14.0 g) (0.58)
• 1/4 cup Paprika, sweet (9.0 g) (0.37)
• 1 tsp. Cure #1 (6.0 g) (1.25)
• 1 tsp. AmesPhos (4.0 g) (0.17)
• 1 tsp. Black pepper (2.0 g) (0.08)
• 1/4 tsp. Baking soda (1.5 g) (0.06)
• 1/2 tsp. Mexican oregano (1.0 g) (0.04)
• 1/4 tsp. Cinnamon (0.5 g) (0.02)
• 1/8 tsp. Cloves (0.2 g) (0.01)
• 32 mm casings

Details

Servings 5

Preparation

Step 1

1. Chill the meat until partially frozen; and then grind the meat to a medium grind.
2. Grind the chili (*or a mixture of Guajillo and Ancho chilies is nice), spices, salt, and
other dry ingredients to a spice mill and grind very fine.
3. Mince the garlic and add to the vinegar.
4. Add vinegar, garlic to the ground spices mixture, stir well and mix into the meat paste.
5. Stuff in 32mm hog casings and link to 4 inches.
6. Let the sausages rest in the fridge overnight to develop flavors.
7. Sausages may be grilled or used in other chorizo dishes. They will keep for about a week
in the refrigerator.