By Katie Disimone
I used a boneless pork shoulder butt from J&R to make this fantastic mexican chorizo. I’ve
made three batches, but unfortunately they all get eaten so fast that none of the sausage has even made it to my freezer. I modified the recipe slightly, decreasing the white vinegar to 1/4 cup. And, of course, I got my hard-to-find Aleppo pepper from Spice of Life in Paso Robles. I also used their guajillo chili powder for the generic “chili powder” listed in the recipe. My recipe is adapted from the following “allrecipes.com”.
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.”
Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder’s head assembly, and grinder hopper for 1 hour.
Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.