I make absolutely no claim to the authenticity of this chorizo sausage recipe. It contains the flavours I use when making my gringo version of Mexican food, namely cumin, chili, garlic, and oregano.
While I’m sure it would be tasty on a bun, I usually cook with this sausage un-cased or loose. It’s great in tacos and quesadillas, but I absolutely love applications where the beautiful, spicy, vibrant red fat can be used. For instance if you fry the loose chorizo in a pan, then cook onions and peppers in the fat that is released, then make a frittata, as pictured at left.
- 1 kg pork shoulder
- 16 g kosher salt
- 5.5 g hot smoked paprika (I use La Chinata, which is super spicy, super smoky, and available at the Italian Centre Shop)
- 2.5 g sweet paprika
- 20 g garlic
- 1.5 g black pepper
- 4.5 g oregano, fresh
- 1.5 g oregano, dried
- 5 g cumin
- 50 g ice water
- Standard sausage making procedure outlined here.
- Combine meat, salt, and spices. Spread in a single layer on a sheet tray and chill thoroughly in the freezer.
Grind once using a 3/16″ plate.
- Transfer to the bowl of a stand mixer. Add water. Mix with paddle attachment on speed 2 for 3 minutes.
- Stuff into 29/32 hog casings. Link at 6″.