“Homemade sausage is so easy to make, but there’s something about it that sounds very impressive.”
| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 8 patties |
| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 8 patties |
Ingredients
- 3 tablespoons canola oil
- 1 small Spanish onion, finely diced
- 3 cloves garlic, finely chopped
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon Spanish paprika
- 1/4 teaspoon cayenne pepper
- Pinch of ground cinnamon
- 1/4 cup apple cider vinegar
- 1 1/4 pounds ground well-marbled pork shoulder
- Kosher salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
- Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
- Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
- To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 220 mg |
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 220 mg |
Reviews
Very good. Used 2/3rd’s ground turkey sausage & 1/3rd pork sausage. Will make it again.
this was horrible. Flays recipes mostlystellar . the vinegar stood out and it was not very spicy. Threw it out
Thank you Bobby. Just fantastic.
Delicious and easy to make.
I made this and followed the recipe exactly. We live in Southern California and buy our chorizo at the Mexican market so it’s pretty authentic. I was worried there might not be enough flavor in this but I was wrong! It’s perfect!!!
I have been craving something savory/protein in the morning and after hitting the cafeteria one too many times thought it about time to make my OWN sausage.
I opted to try this one because I love chorizo sausage and it looked pretty easy for a busy, home cook.
I was concerned about the color since normally chorizo looks much richer in color from the paprika and chiles. Just tried a tester patty and the flavors were spot on! The smoked paprika came through, cumin. Surprisingly the garlic didn’t jump out at me but perhaps it will bloom as it sits overnight.
I didn’t have pork shoulder. However I used ground pork and 2 slices of bacon. I diced the bacon in small cubes frozen and added it to the onion mixture while in the blender.
Also, I added the salt and pepper into the onion mixture bacon mixture before incorporating the ground pork.
I’m sure pork shoulder would have gave a better mouth feel with the fat. I worked with what I had available to me. I’m really happy with this and will definitely make it again.