“A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.” - by James
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition
Amount Per Serving (8 total)
- Calories
- 155 cal
- 8%
- Fat
- 9.7 g
- 15%
- Carbs
- 2.6 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If ..." See moreyou don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!"
Christina
"EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that ..." See moreI had to cook up some more for him to eat, lol. I just divided it into approx. 1/2# portions and froze it that way, so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo, but had all the flavor. Definitely will be using this recipe again! Thanks for sharing. :)"
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