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Chorizo Spicy Sausage

Mexican.Chef's picture
Ingredients
  Water 1 1⁄3 Cup (21.33 tbs)
  White vinegar 2⁄3 Cup (10.67 tbs)
  Paprika 2 Tablespoon
  Salt 5 Teaspoon
  Crushed red pepper 4 Teaspoon
  Dried oregano 1 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Coriander seed 1 Teaspoon
  Ground cumin 1 Teaspoon
  Whole peppercorns 1 Teaspoon
  Whole cloves 6
  Boneless pork shoulder 5 Pound, cut in 1 1/2-inch cubes (Untrimmed)
  Pork fat 12 Ounce
Directions

Rinse sausage casings; soak in water at least 2 hours or overnight.
In blender container combine the 1 1/3 cups water, vinegar, paprika, salt, crushed red pepper, oregano, garlic, coriander, cumin, peppercorns, and cloves.
Cover; blend till spices are ground.
With the coarse blade of meat grinder, grind together un-trimmed pork and the 12 ounces of pork fat.
Add the seasoning mixture; mix well.
Grind again.
Use as bulk sausage or attach sausage stuffer attachment to grinder.
Using one 3- to 4-foot piece of casing at a time, push casing onto stuffer, letting some extend beyond end of attachment.
Using coarse plate of grinder, grind mixture together, allowing it to fill the casing.
Fill casing till firm but not too full, tying with string or twisting when links are 4 to 5 inches long.
Wrap and store in the refrigerator 3 to 5 days or in the freezer up to one month.

Recipe Summary

Cuisine: 
Mexican
Method: 
Chilling
Ingredient: 
Pork
Servings: 
32

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