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CHEF DEAN’S HOUSE-MADE CHORIZO SAUSAGE

RECIPE BY: Dean A. Thomas CEC CCE

“We use this recipe often for our Spanish Bolero style breakfasts. It is also a component to a couple of our signature catering hors d’oeuvres. This sausage creation pairs well with all of the Europa village Wines and it’s not bad with a beer also.”

INGREDIENTS

5 Lbs. Pork Butt Shoulder, diced large
1/4 Cup Dry Mexican Chilies
12 Whole Garlic Cloves
3 each Roasted Jalapeño Chilies
1 TB Black Pepper
5 TB Dry Oregano
5 tsp Ground Cumin
3 TB Smoked Paprika
5 tsp Salt
1/4 Cup Cilantro
2 tsp Sugar
1/2 Cup Cider Vinegar

METHOD OF PREPARATION:

Combine all ingredients in a bowl and mix together. Use a large plate grinder attachment and grind while very COLD. Use immediately or store in an airtight container to freeze.

Bon Appétit!


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