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RECIPES/Entrees

Who knew that tasty chorizo was so easy to make at home?

Chorizo
INGREDIENTS
1            pounds pork shoulder, cut into 1-inch cubes

3         garlic cloves, finely chopped


2         tablespoons ancho chile powder


1         tablespoon paprika


1            tablespoon kosher salt


2            teaspoons ground cumin


1            teaspoon dried oregano


2            teaspoons apple cider vinegar


½        teaspoon freshly ground black pepper


1/4       teaspoon  cayenne pepper

Instructions

  1. Mix ingredients together well in a large stainless bowl. Cov- er with plastic wrap and place in the refrigerator overnight.

  2. Once meat has rested, as- semble the meat grinder fitted with the medium plate. Attach meat grinder to the mixer. Turn the stand mixer to Speed 3 and grind all ingredients into a mixing bowl.

  3. Form into patties, use crum- bled or make into sausage links.

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RECIPE FACTS

Servings: Makes about 3 pounds of sausage or 15 to 16 sausage links

Nutritional information per serving

Nutritional information per 4 ounce serving:

Calories 201 (40% from fat)

  • Carb. 2g • Pro. 27g • Fat 9g
  • Sat. fat 3g • Chol. 88mg • Sod. 777mg
    • Calc. 23mg • Fiber 1g

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