From-Scratch Mexican-Style Chorizo Sausage

1. 1

   Chill the meat grinder's head assembly and hopper in the refrigerator for 1 hour.

2. 2

   Meanwhile, mix the pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a bowl until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

3. 3

   Fill a large bowl with ice cubes and set a smaller metal bowl inside it on top of the ice. Assemble the chilled meat grinder.

4. 4

   Grind the pork mixture into the smaller metal bowl using the coarse cutting plate. Chill the ground meat in the refrigerator for 30 minutes.

5. 5

   Gently stir the vinegar and water into the pork mixture until fully incorporated; shape into 8 patties. Place the patties on a plate, then cover and refrigerate until the flavors develop, 8 hours to overnight.

6. 6

   Heat the oil in a heavy skillet over medium-low. Carefully add the patties in batches and cook until browned and no longer pink in the centers, 5 to 8 minutes per side. An instant-read thermometer inserted into the centers should register at least 160 degrees F (70 degrees C).

• Calories 438.05 kcal High
• Protein 28.89 g Good Source
• Carbs 33.06 g Moderate
• Total Fat 20.33 g High
• Saturated Fat 6.16 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 65.76 mg High
• Sodium 103.04 mg Low Source
• Fiber 3.54 g Moderate
• Sugar 0.38 g Low Source
• Added Sugar 0.15 g Low Source
• Calcium 9.6 mg Low Source
• Iron 1.39 mg Low Source
• Potassium 27.38 mg Low Source
• Vitamin A 2.0 mcg_rae Low Source
• Vitamin C 13.16 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄