Chorizo
May 19, 2014

Chorizo
For: 2 Pounds Saucage
- 1.5 Pounds Ground Pork
- 1/2 Pound Diced Pork Belly
- 1 Small Onion
- 7 Cloves Garlic
- 1 Habanero Seeds if you want a little kick, otherwise remove
- 1/2 Cup Red Vinegar
- 1 Tablespoon Salt
- 1 Tablespoon Paprika
- 1 Tablespoon Chipotle Powder
- 1 Tablespoon Chile Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 1 Pinch Cinnamon, Black Pepper, and Clove
Instructions
- Dice the pork belly into long strips that are striped with fat. These technically are called lardons. Mix the pork with the lardons in a large bowl. Add everything else to a food processor and process until very smooth. Pour the sauce over the meat and thoroughly mix. Allow to sit overnight.
- We then bake the chorizo in a pan like a meatloaf for about 45 minutes, but you can feel free to instead just pop it into a frying pan or on a flat grill. You will need to cook it a little longer than a normal ground beef or pork mixture to allow the pork belly to render and break down.