Sonora Chorizo

Name: Sonora Chorizo
Ingredients: 5 lb. pork butt, coarse ground; 3 teaspoons, salt; 1 tablespoon, ground cumin; 1 tablespoon, cayenne pepper; 2 tablespoons, fresh oregano; 8 cloves garlic, pressed; 1 onion, large, finely chopped; 1/4 cup chili peppers, crushed; 1 cup wine vinegar; 2 teaspoons, paprika; 2 teaspoons, crushed red pepper; 2 teaspoons, chili powder

12 ingredients

15 steps

Ingredients

5 lb. pork butt, coarse ground
3 teaspoons, salt
1 tablespoon, ground cumin
1 tablespoon, cayenne pepper
2 tablespoons, fresh oregano
8 cloves garlic, pressed
1 onion, large, finely chopped
1/4 cup chili peppers, crushed
1 cup wine vinegar
2 teaspoons, paprika
2 teaspoons, crushed red pepper
2 teaspoons, chili powder

Directions

1

Mix all ingredients, except the ground pork, in a large bowl.
2

When all the ingredients are well mixed, make a well in the ground pork and add the contents of the bowl.
3

Mix well to incorporate all the ingredients throughout the ground pork.
4

When fully mixed, stuff into natural hog casings, without overstuffing the casings.
5

Make sure all the air is out of the casings.
6

If a small pocket of air is noticed, using a pin, puncture the casing to allow the air to escape.
7

Air inside the sausage will cause it to spoil faster.
8

Once the casings are full, refrigerate the Chorizo, covered, for at least 24 hours before cooking.
9

This allows all the flavors to blend well.
10

To cook, add some Chorizo to a fry pan of water.
11

Bring to a full boil, and lower heat to a simmer.
12

Simmer for about 15 minutes.
13

Drain off any remaing water and brown sausage well.
14

This sausage is an extremely HOT sausage!
15

However, I find it makes a great breakfast of Chorizo and eggs!