Chorizo Sausage, Mexican
This is a blend of Mexican Chorizo sausage that we make at home to use in various dishes. We do not include instructions for stuffing the sausage, as we package it into 454g (1lb) vacuum-sealed bags and freeze them for future use. This is an ideal dish for thawing and cooking planning.
Equipment
- Bowl
Ingredients
- 1 kg Ground Pork, Lean If you are grinding your own shoulder use a 12mm plate.
- 18 gram Kosher Salt
- 2 gram Ground Black Pepper
- 4 gram Smoked Paprika or Sweet
- 2 gram Ancho pepper, or hotter like cayenne We really like ancho in our house
- 2 gram Oregano (rubbed) Put in hands, rub together to release oils
- 7 gram Garlic
- 50 gram (ml) Ice Cold White vinegar
- 50 gram (ml) Ice Cold water
Instructions
- Sausage making is best done when all the ingredients are near to freezing. Warm pork will release it's fat into the mix and will tend to lead to a tougher sausage. Place your water, vinegar, pork, and bowl into the freezer half an hour before starting.
- If you are grinding your own pork shoulder put meat through 12 mm (1/2”) plate. Ignore this step if you are useing ground pork supplied by your butcher or grocery store.
- Make sure your meat is very cold for mixing. I usually put it in the freezer for about 30 minutes before blending the sausage. Once it's cold enough put it in a bowl and break it up a little.
- Sprinkle all the spices over the top of the ground pork, then pour your ice cold water and vinegar in. These are important for the production of this sausage, please don't leave out.
- Once you are done blending the mixture portion it into appropriate sizes for your family. We will sometimes use 1kg (2.2lbs) for a meal, if we want leftovers, and other times we will only use 454g (1lb) so we lean towards 454g bags vacuum sealed. Make sure before freezing you flatten the package to help aid in freezing and thawing.
- When it's time to use thaw if you have time in the fridge, if not throw it in the pan and thaw it while cooking.
- All ground pork products should be cooked until 71c (160f) degrees internal temperatures are reached. This will still be juicy.