Description
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.
Ingredients
- 2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
- 1 ½ tablespoons crushed Aleppo peppers
- 1 ½ tablespoons chili powder
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- ½ cup distilled white vinegar
- 2 tablespoons water
- 1 teaspoon vegetable oil
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 8 hrs 40 mins
Servings: 8