42 Mexican Chorizo

Makes 11 pounds bulk; 88 links, 2 ounces each

Ingredients

• 10 pounds boneless pork butt, cubed (70% lean, 30% fat)

Seasonings

• 2½ ounce per weight salt
• 3/4 cup ground dried chiles
• ¼ cup Spanish paprika
• 5 tablespoons minced garlic, sautéed and cooled
• 5 teaspoons ground cinnamon
• 5 teaspoons oregano
• 5 teaspoons thyme
• 5 teaspoons cumin
• 5 teaspoons black pepper
• 2½ teaspoons ground cloves
• 2½ teaspoons ginger
• 2½ teaspoons nutmeg
• 2½ teaspoons coriander
• 2½ teaspoons bay leaf

Additional Ingredients

• 6 fluid ounces red wine vinegar
• 42 feet sheep casings, rinsed (optional)

Steps

1. Toss the pork butt with the combined seasonings. Chill well.
2. Grind through the medium plate (1/4 inch) of a meat grinder into a mixing bowl over an ice bath.
3. Mix on low speed for 1 minute, gradually adding red wine vinegar a little at a time.
4. Mix on medium speed for 15 co 20 seconds, or until the sausage mixture is sticky to the touch.
5. Make a test. Adjust seasoning and consistency before shaping into patties, or filling casings and shaping into individual 5-inch links.
6. The sausage is ready to prepare for service now by pan frying, baking, grilling, or broiling to an internal temperature of 150°F, or hold under refrigeration for up to 7 days.