Mexican-Style Chorizo Sausage Recipe

Ingredients

• 2½ pounds pork shoulder
• ½ pound pork fatback
• ½ cup coconut vinegar
• 6 feet medium hog casings
• 0.33 cup ice-cold pork, chicken, or beef bone broth, homemade
• 3 cloves raw garlic, smashed with the side of a knife, or 1 head Garlic Confit
• 6 tablespoons ancho chili powder
• 1½ tablespoons fine sea salt
• 1 teaspoon dried Mexican oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon fresh ground black pepper
• 0.12 teaspoon ground cloves
• Lard or coconut oil, for cooking

• Meat grinder (or grinder attachment on stand mixer)
• Sausage stuffer (or sausage stuffer attachment on stand mixer) (optional)

1. Cut the pork and pork fat into 1-inch cubes and spread out on a parchment-lined baking sheet. Freeze for 1 hour.
2. Fill a large bowl with the coconut vinegar and 2 quarts of water. Place the casings in the liquid to soak for 30 minutes.
3. Remove the pork and pork fat from the freezer and grind it using the coarse disk of a meat grinder (I use my KitchenAid food grinder attachment). In a large bowl, place the ground pork and fat, broth, garlic, ancho chili powder, salt, Mexican oregano, cinnamon, cumin, pepper, and cloves; combine well.
4. Fry up a small dab of the sausage mixture in a skillet over medium heat to taste it; add more seasoning if desired.
5. Load a sausage stuffer (I use my KitchenAid sausage stuffer attachment) with the presoaked casings and stuff the sausages by pushing the meat mixture through the attachment. Twist the sausages into links about 5 inches long.
6. Refrigerate the sausages in an airtight container for a few hours to allow the flavors to meld. Cook within 3 days, or freeze for up to 2 months. To cook: Place 1 tablespoon of lard or coconut oil in a large pan over medium heat. Sauté the sausages for 10 minutes, until the internal temperature reaches 160°F.