Include in Print View:

Pork Chorizo Sausage 2.0

Prep Time 15 mins
Rest Time 12 hrs
Total Time 12 hrs 15 mins
Courses: , ,
Difficulty: Beginner
Best Season: Suitable throughout the year
Description

This is one chorizo you can make at home and enjoy without all the 'non-meat' ingredients you get in commercially made chorizo in the store

Ingredients
  • 1 lb ground pork (70/30 lean-to-fat ratio preferred)
  • 2 Tbsp guajillo chile paste
  • 4 EA garlic cloves, microplaned
  • 2 Tbsp apple cider vinegar
  • 1 1/2 Tbsp ancho chile powder
  • 1 Tbsp sweet paprika
  • 1 tsp Kosher salt
  • 1 tsp Mexican oregano, crushed
  • 1/2 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
Description
  1. 1
    Whisk the guajillo paste, microplaned garlic, apple cider vinegar, ancho chile powder, paprika, Kosher salt, Mexican oregano, chipotle powder, cumin, coriander, black pepper, cinnamon, and cloves together in a small bowl until a uniform, thick red paste forms.
  2. 2
    Add the paste to 1 lb of cold ground pork in a medium bowl.
  3. 3
    Knead thoroughly using gloved hands until the paste is completely incorporated and the meat turns a uniform dark red color.
  4. 4
    Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before cooking or freezing.
Note

REO Spice company is my go-to place for sausage seasonings!

Read it online: https://brinnerbites.com/recipe/pork-chorizo-sausage/