Ingredients
- 15 dried red chile peppers, seeded
- 2 ¼ pounds boneless, skinless pork butt, cut into 1/2-inch cubes
- 7 ounces pork fat, cut into 1/2-inc cubes
- 5 whole allspice berries
- 5 whole cloves
- ¼ cup cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin seeds
- 1 hog casing
Why This Recipe Is So Enjoyable
Tips For Better Flavor
- Let the chorizo rest in the fridge for a few hours to allow the spices to meld.
- Cook over medium heat and break it up as it cooks to ensure even browning.
Step 1
Soak the chile peppers in a bowl of hot water for about 30 minutes, until they’re nice and soft. While that’s happening, pop the pork butt and pork fat in the freezer for half an hour to firm up, and chill your meat grinder too—it makes the whole process smoother.
Step 2
Grind the allspice berries and cloves using a mortar and pestle or spice grinder, then set those aside. Drain the softened chiles and toss them into a food processor with the vinegar, blending until you get a smooth sauce.
Step 3
Once your meat is chilled, grind the pork and fat through the medium plate on your meat grinder. In a big bowl, mix together the ground meat, chile puree, garlic, oregano, salt, pepper, and cumin. Use your hands to really work everything together for a couple of minutes. Cover the bowl and let it rest in the fridge for at least an hour, or overnight if you have the time.
Step 4
While the meat chills, soak your sausage casings in cold water for about 30 minutes. Rinse them by running cold water through the inside using the sink tap to get them ready. Fit the medium funnel onto your sausage stuffer, slide the casing over the tube, and start feeding the meat mixture through. Stop just as the mixture begins to come out, tie a knot at the end, then keep filling the casing, supporting it gently as you go. When you’re done, tie off the other end.
Step 5
To make links, twist the sausage at regular intervals, switching the direction of each twist to keep them from unraveling. Finally, poke a few small holes in each link with a skewer to let air escape during cooking. You can cook them right away or keep them in the fridge for up to three days.
