Chorizo Sausage
My absolute favorite sausage
Ingredients
- 5 lbs well-marbled boneless pork shoulder or butt
Chorizo Paste
- 7 oz chipotle peppers in adobo sauce
- 8 cloves garlic, smashed and chopped
- ½ red onion, chopped
- ¼ cup red wine vinegar
- 4 TBSP sea salt
- 3 TBSP cayenne pepper
- 2 TBSP ancho chili powder
- 1 TBSP ground cumin
- 1 TBSP dried oregano, if you have Mexican oregano, this would be the preferred oregano
- 1 TBSP fresh grind pepper
Instructions
- Cut your pork into 1-2 inch grinding cubes and freeze for 15 minutes.
- Meanwhile, pulse all Chorizo Paste ingredients in a food processor.
- Once ready to grind, have at it! I grind my pork twice to ensure the fat is broken down and in between the first and second grind, I add the Chorizo Paste because this ensures the spices are ground into the pork. Once the grinding is done, make sure the Chorizo Paste is evenly distributed.
- Cook the chorizo until crispy and enjoy as a dip, taco, lasagna, stuffed bread, hash, or whatever your heart desires.
