It’s just about July 4th, and you know what that means? It’s barbecue time! It’s time to get that grill out of its hiding place in the garage and start firing up some delicious meaty meals for your family. In honor of this, we’d like to share a recipe for tasty homemade chorizo sausage, perfect for grilling, throwing on a bun and pairing with a delicious summer corn on the cob. All you need is a meat grinder, and these ingredients:
- 2 oz. sausage casing
- 2 chipotle peppers in adobo sauce
- 5 cloves of garlic
- ¼ cup tequila (silver or gold)
- 1/4 cup of red wine vinegar
- 5 pounds of boneless pork
- ½ tsp. cumin
- 4 tbsp. salt
- 4 tbsp. chili powder
- 4 tbsp. cayenne pepper
- 2 tbsp. onion powder
- 2 tbsp. paprika
- 1 tsp. oregano
- 1.2 tsp. white pepper
To get the sausage casing ready, soak it in cold water for 30 minutes.
Remove the seeds from the peppers and blend them in a food processor along with the garlic, red wine vinegar and tequila.
Chop the pork into 2- or 3-inch chunks. This makes it go through your meat grinder more easily.
Now, grind the pork chunks using your meat grinder. Use the food pusher that comes with it to feed the meat through the grinder.
In a large bowl, combine the ground pork, dry spices and garlic-vinegar mixture together with your hands. Mix thoroughly.
Attach the sausage stuffer to your meat grinder (this comes with it.) Slide the empty sausage casing on the tube, ensuring you leave enough slack at the end to tie off the sausage.
Turn your grinder on low and use the food pusher to feed the pork mixture through the tube and into the casing. Make sure you do this gently, so as not to tear the casing.
When you have about 3 or 4 feet of sausage in the casing, cut it off and tie off both ends. Attach a new empty casing and create another long sausage using the remaining pork mixture. Tie off both ends again.
Once you have used all your pork, it’s time to create the links. Pinch and twist the long sausage at about every 8 inches to form the links. Place this on a baking sheet covered in parchment paper and put in the fridge overnight. Once dry, you’ll be able to snip the links apart easily.
Now you can get to grilling!
Sausage is just one of the many tasty things you can make with your own meat grinder. So grab a grinder, and get planning that Memorial Day barbecue bash. You need to show off your new skills!