by - February 17, 2019

By Barry C. Parsons

Easy Homemade Chorizo Sausage. Lower Salt & No Preservatives! Some freshly ground pork and some common ingredients and readily available spices is all you’ll need to make this incredibly flavourful homemade spicy chorizo sausage.

While you can get the dry chorizo form of this sausage in at least one local supermarket, I have never had the fresh version in this neck of the woods. Chorizo sausage is one of my favourites, especially as a slightly spicy little kick-start to your day at breakfast.

They are great smoked or grilled and tossed with peppers and a quick tomato sauce then served on pasta. Another favourite recipe idea that we will be featuring soon, is to add some of this chorizo to burgers which we then like to top with guacamole. That’s one of the tastiest things you will have off the grill this summer.

  • 3 1/2 to 4 pounds of coarsely ground pork butt NOT LEAN
  • 1 tsp ground cumin
  • 3 tbsp chilli powder
  • 1/2 tsp cayenne pepper more or less to taste
  • 2 tbsp granulated onion
  • 3 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tbsp chipotle powder
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cloves finely minced fresh garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup water

  1. Mix together the cumin, chili powder, cayenne pepper, granulated onion, smoked paprika, oregano, chipotle powder, brown sugar, salt, pepper and minced garlic.
  2. Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it.
  3. Mix together the red wine vinegar and water.
  4. Next Step ...

Original Recipes : rockrecipes.com

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