Name: Homemade Chorizo Sausage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 patties
Ingredients: 3 tablespoons canola oil; 1 small Spanish onion, finely diced; 3 cloves garlic, finely chopped; 2 teaspoons dried Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon Spanish paprika; 1/4 teaspoon cayenne pepper; Pinch of ground cinnamon; 1/4 cup apple cider vinegar; 1 1/4 pounds ground well-marbled pork shoulder; Kosher salt and freshly ground black pepper

Directions

Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

Photograph by Con Poulos

Courtesy of Food Network Magazine

Homemade Chorizo Sausage

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