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Charcutepalooza: Chorizo Breakfast Sausage

by:
May 14, 2011
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0 Ratings
Charcutepalooza: Chorizo Breakfast Sausage
  • Makes About 30 (3-inch) patties
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

What You'll Need
Ingredients
  • 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.


Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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