Chorizo Sausage Seasoning Mix

Recipe courtesy of Emeril Lagasse

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Rated 5 stars out of 5
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Ingredients

  • 3 pounds pork, cut into 1-inch cubes
  • 1/2 pound pork fat cut into 1-inch cubes
  • 6 cloves garlic, crushed
  • 1/2 cup red wine
  • 4 tablespoons paprika
  • 2 teaspoons crushed red pepper
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • Medium casings

Directions

Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.

With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.

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Read all 1 reviews

  • on August 11, 2008

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    Emeril, this is delicious! I substituted turkey and olive oil for the pork and fat, doubled the seasonings, and added some Mexican oregano, and just used it as a bulk sausage...thank you!

    (it's great in eggs

    people found this review Helpful.
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