This Mexican pork sausagemeat is delicous. It's mildy spiced and perfect for breakfast, brunch, lunch or dinner. You can also use this recipe to make meatballs, if you prefer.
900g boneless pork shoulder, cut into 1.75cm pieces
1 1/2 tablespoons crushed Aleppo peppers
1 1/2 tablespoons chilli powder
4 cloves garlic, finely diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
125ml distilled malt vinegar
2 tablespoons water
1 teaspoon vegetable oil
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:25min › Cook:15min › Extra time:10hours › Ready in:10hours40min
Place the pork, Aleppo pepper, chilli powder, garlic, salt, black pepper, oregano, cumin, cloves and coriander into a bowl then 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 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 minced meat to refrigerator for 30 minutes. Lightly stir the minced pork with the vinegar and water until thoroughly mixed, form into burgers and refrigerate overnight, covered, to let flavours develop.
Heat vegetable oil in a heavy frying pan over medium-low heat and pan-fry the burgers until browned and no longer pink in the middle, 5 to 8 minutes per side.
It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.
This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For a spicier chorizo, add crushed chillies to taste.
Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores. Alternatively, you can substitute four parts sweet paprika plus one part cayenne pepper.