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Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 lb Boneless pork butt or possibly shoulder
- 1 x Clove garlic
- 2 Tbsp. Chile pwdr
- 1 Tbsp. Paprika
- 2 tsp Mexican oregano, well crumbled
- 1 tsp Coarse salt (I use Margarita salt)
- 3/4 tsp Grnd cumin
- 1/2 tsp Grnd Cayenne chile
- 1/4 c. Red wine vinegar Sufficient pork fat if necessary to make a 2-to-1 meat to fat ratio
Direcciones
- Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or possibly cookie sheet and place in the freezer to chill (not long sufficient to freeze, just long sufficient to become hard). Grind the meat and fat together twice, using a coarse blade. Remove the skin from the garlic clove, finely dice it, spinkle it with coarse salt, and crush it with the back of a dinner fork. Add in garlic and spices to the wine vinegar and knead it well into the meat/fat mix. Cover and chill at least a couple of hrs or possibly overnight. The sausage can be stuffed into prepared casings or possibly formed into patties or possibly appropriate size bulk portions and refrigerated for up to 3 days before use after that any remaining should be frzn.
- Pork sausage (and chorizo in particular) do not stand up too well to lengthy freezing and should be used up within 2 or possibly 3 months.
- BTW - Even though fennel seed is more typical in Italian sausage (usually whole), I add in some CRUSHED fennel seed to my chorizo...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 41 | 38% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 46mg | 15% |
| Sodium 351mg | 15% |
| Potassium 296mg | 8% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.11g | 0% |
| Protein 14.67g | 23% |
