Mexican style chorizo

Introduce

Chef :

Martin Jon Madsen

Mexican style chorizo

This recipe is not mine (i found it online quite a while ago and have been using it since). I have modified it for only 1 lbs of sausage. It is a great base for some tasty chorizo feel free to adjust the spices to your tastes. All of the whole spices below can be replaced with ground spices from your grocery market, also you can grind your own pork shoulder or pork butt if you have your own grinder....which is what I do.

Ingredient

1 lb

ground pork

1 tbsp

cumin seed

1 tsp

coriander seed

whole cloves

bay leaves

1/4 tsp

ground cinnamon

1/2 tsp

dry oregano

1/2 tsp

dry thyme

1 tbsp

granulated garlic

1 tsp

sea salt

whole peppercorns (or 1/2 tsp. ground black pepper)

2 tbsp

paprika

1/2 tsp

(+ or - to taste) cayenne powder

3 tbsp

apple cider vinegar

Cooking instructions

* Step 1

Make sure to keep your hands and everything clean and the meat cold while preparing your sausage

* Step 2

If you are grinding your own meat do it ahead of time and have it well chilled before mixing

* Step 3

Grind all your spices if using whole spices

* Step 4

Mix all of the spices together until well blended

* Step 5

With clean hands mix the vinegar into the meat

* Step 6

Add in the spices a little at a time mixing it well with you hands (if you have sensitive hands you should wear gloves to do this, as the hot pepper can cause your hands to burn and/or stain them)

* Step 7

Once all of the spices have been mixed into the meat fry up a small piece for a taste and adjust any of the spices

* Step 8

Let the sausage rest (in a plastic storage baggie or a lidded storage container) in the refrigerator overnight before use, unless you're stuffing it into casings (do that right away then let them rest in the fridge as above).