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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
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Ingredients
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3 pounds
boneless pork shoulder
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3/4 pound
fatback *
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1
medium onion
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1
large egg yolk
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2
cloves garlic, minced
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1/4 cup
red wine vinegar, chilled
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2 tablespoons
milk
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2 tablespoons
finely chopped fresh thyme, tightly packed
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2 tablespoons
finely chopped fresh sage, tightly packed
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1 tablespoon
brown sugar
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1 tablespoon
chili powder
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1 tablespoon
smoked paprika
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1 tablespoon
fennel seeds, ground
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1 teaspoon
cayenne
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1/2 teaspoon
cumin
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1/2 teaspoon
cinnamon
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1/2 teaspoon
garam masala
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1/4 teaspoon
freshly grated nutmeg
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2
cloves cloves, ground up
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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
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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.
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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.
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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.
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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.
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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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