Chorizo sausage seasoning mix
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork, cut into 1-inch cubes |
| ½ | pounds | Pork fat cut into 1-inch |
| Cubes | ||
| 6 | Cloves garlic, crushed | |
| ½ | cup | Red wine |
| 4 | tablespoons | Paprika |
| 2 | teaspoons | Crushed red pepper |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Coriander |
| ½ | teaspoon | Cumin |
| ½ | 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 ½ 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.