Try This at Home: How to Make Sausage

Pull up to your next tailgating party with homemade chorizo for the grill. Guy Fieri shows Food Network Magazine the ropes.
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Throw these sausages on the grill for tailgating, or cook and slice them for paella.

Get the Recipe: Chicken and Seafood Paella

Prepare the casing (you can buy casings from most butchers) by soaking it in cold water for 30 minutes to soften.

Run water through it to remove excess salt and check for leaks.

Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.

Remove any silver skin from the pork butt, then cut into 3-inch chunks.

Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 3/16-inch die. Use the feed tube to push the meat through gently. Don't press too hard on the feed tube. The machine does the work; you just need to guide the meat into the grinder.

First, "debling" (take off your rings!); you’ll be mixing with your hands. Combine the dry spices — cumin, salt, chili powders, onion, paprika, oregano and white pepper — in a small bowl.

Grind some bread after you've ground the pork to help clean the meat out of the machine.

Then season the pork in layers. Start with half of the ground meat in a large bowl and cover it with half the spice mixture and half the garlic-vinegar mixture.

Then add the rest of the meat.

And the remaining spices and garlic mixture.

Combine everything with your hands; it’s the best way to make sure all the meat gets seasoned.

Remove the die from the grinder and attach the sausage-stuffing tube. Thread the casing.

Then slide the rest of the casing onto the tube, only leaving enough at the end to tie into a tight knot.

With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.

Turn off the mixer after you get about 3 to 4 feet of sausage and cut the casing.

Tie off the sausage and retie the casing on the stuffing tube. Continue making the remaining sausages.

"To form a link, just pinch the sausage in two places (about 8 inches apart) and flip the middle piece around and around," Guy says. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.

Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages over the higher heat until they’re browned on all sides, 6 to 8 minutes. Move to the lower heat and continue grilling until they’re cooked through, 5 to 7 more minutes.

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