Spicy Chorizo From Scratch (Homemade)
Created by Donners on July 7, 2013
- Servings: 40
- Prep Time: 1d
- Cook Time: 0m
- Recipe #10028
Ingredients
- 3 1/2 to 4 pounds ground pork (coarsely ground pork butt (NOT LEAN - get you butcher to grind it coarse for you)
- 1 teaspoon ground cumin
- 3 tablespoons chili powder
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 2 tablespoons granulated onion (crushed)
- 3 tablespoons smoked paprika
- 1 teaspoon dried oregano
- 1 1/2 tablespoon chipotle powder
- 2 tablespoon brown sugar
- 1 tablespoon salt (regular table salt)
- 1 teaspoon black pepper (ground from a pepper mill)
- 4 to 6 garlic cloves (finely minced)
- 1/4 cup vinegar (red wine vinegar)
- 1/4 cup water
How to Make
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Step 1: Mix together the cumin and next 10 ingredients (cumin to minced garlic).
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Step 2: Place the ground pork into two separate bowls (this makes mixing four pounds easier and also to make sure you don`t over mix, this is IMPORTANT! so mix gently). Divide the spice mix over the pork meat.
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Step 3: In a bowl mix the water and vinegar. Pour half of the mixture over each bowl.
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Step 4: Using your hands GENTLY mix until all ingredients are combined. Cover the bowls and refrigerate for 1-2 days (2 days even better).
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Step 5: Prepare your sausage machine with casings. Stuff the pork mixture into your machine and proceed to make the links. OR portion into one pound packages and freeze for later use.