Chorizo Sausagemeat

    Chorizo Sausagemeat

    (26)
    1save
    10hours40min


    1 person made this

    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.

    Ingredients
    Serves: 8 

    • 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

    Directions
    Preparation:25min  ›  Cook:15min  ›  Extra time:10hours  ›  Ready in:10hours40min 

    1. 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.
    2. 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.
    3. 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.

    Cold Meat

    It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.

    Spice Level

    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

    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.

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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (26)

    by
    77

    This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!  -  17 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    76

    I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters.  -  16 Apr 2012  (Review from Allrecipes USA and Canada)

    by
    62

    EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that I had to cook up some more for him to eat, lol. I just divided it into approx. 1/2# portions and froze it that way, so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo, but had all the flavor. Definitely will be using this recipe again! Thanks for sharing.  -  17 Nov 2011  (Review from Allrecipes USA and Canada)

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