Homemade Chorizo Sausage
- Level: Easy
- Yield: 8 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 12
- Cholesterol
- 50
- Sodium
- 220
- Total: 2 hr 35 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 20 min
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.