Chorizo Homemade Sausage
Yield
6 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork
fresh |
|
| 5 | teaspoons |
salt
|
|
| 3 | tablespoons |
chili powder
|
|
| 1 | each |
garlic cloves
mashed |
|
| 5 | tablespoons |
vinegar
|
|
| ¼ | cup |
paprika
|
*
|
| 1 ½ | teaspoons |
black pepper
|
|
| ¾ | teaspoon |
oregano
|
|
| ¾ | teaspoon |
thyme
|
*
|
| ¼ | cup |
wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork
fresh |
|
| 25 | ml |
salt
|
|
| 45 | ml |
chili powder
|
|
| 1 | each |
garlic cloves
mashed |
|
| 75 | ml |
vinegar
|
|
| 59 | ml |
paprika
|
*
|
| 7.5 | ml |
black pepper
|
|
| 3.8 | ml |
oregano
|
|
| 3.8 | ml |
thyme
|
*
|
| 59 | ml |
wine
dry |
*
|
Directions
With electric food grinder, coarsely grind pork.
Add all of the above ingredients and with hands, mix together until well blended in.
With meat press, press into thin patties.
Freeze in handi-wrap and scott wax paper until ready to use.
In covered frypan, cook for 20 minutes, turning over every 5 minutes.
