Ingredients

• 2 pounds boneless pork shoulder butt, 75% lean, cubed
• 2 tablespoons sweet paprika
• 2 tablespoons chili powder
• 1 teaspoon dried oregano leaves
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 3 tablespoons brandy

Preparation

1. Grind pork with a meat grinder fitted with coarse plate.
2. In a large bowl, combine ground pork with spices, vinegar and brandy. Mix thoroughly with hands to distribute spices evenly.
3. Place chorizo in a heavy, zip-top, plastic bag and seal. Refrigerate in very cold section of refrigerator for 1 to 3 days to allow sausage to cure (do not exceed 3 days). The flavor will become stronger the longer sausage cures. For longer storage, mixture can be frozen up to 2 months.
4. Shape sausage into 16 equal size patties. Cook desired portion in a skillet coated with oil for 10 to 15 minutes until browned and cooked through.

Helpful hints

• If you do not have a meat grinder, ask the butcher to grind meat or use a food processor. Working in small batches, coarsely grind pork in food processor fitted with metal blade, using on and off pulses. Do not over-grind.
• Mexican chorizo is raw and must be cooked. Spanish chorizo is dry-cured and ready to eat.