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Author Notes: My maiden voyage into Charcutepalooza! I was sold once I saw this technique of using a food processor rather than a meat grinder to make homemade sausage. Spicy and smoky, sweet and tangy, this chorizo sausage patty will make a killer breakfast sandwich! —Lick My Spoon
Makes about 30 (3-inch) patties
- 3 pounds boneless pork shoulder
- 3/4 pound fatback *
- 1 medium onion
- 1 large egg yolk
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar, chilled
- 2 tablespoons milk
- 2 tablespoons finely chopped fresh thyme, tightly packed
- 2 tablespoons finely chopped fresh sage, tightly packed
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon fennel seeds, ground
- 1 teaspoon cayenne
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/4 teaspoon freshly grated nutmeg
- 2 cloves cloves, ground up
- * If you\'re using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you\'re using fatback that has been cured and salted, no additional salt is needed.
- Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside.
- Cut the meat into 1" cubes and the fat into 1/2" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.
- Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl.
- Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.
- It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)
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