Pork Chorizo Sausage Mix

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • IMPORTANT NOTE:
  • Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio.
  • DIRECTIONS:
  • Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently.
  • IF YOU WANT TO MAKE LINKS:
  • You will need 1 yard sausage casing.
  • Stuff the mixture through the sausage stuffer into the casings and twist into links.
  • Dry the sausages by hanging them in a cool place, it may then be kept for several weeks.
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