We found the recipe in the "Home Sausage Making" book and got to work on our second project. Again I would highly recommend this book because it explains how to handle raw meat, issues with cleanliness, and bacteria.
Here is the recipe for the Chorizo:
3 1/2 lbs lean pork butt
1/2 lbs pork fat (we ask the butcher for this)
1 1/2 T. kosher or coarse salt
2 t. freshly ground white or black pepper (fine grind)
1 t. fennel seed
1 t. crushed red pepper
4 cloves garlic, minced
1/4 cup dry red wine
2 T. brandy
1 T. red wine vinegar
Cut the meat and fat into 1 inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
Grind the meat and fat together through the coarse disk of a meat grinder.
In a large bowl, combine meat, salt, black pepper, fennel,garlic, wine, brandy, vinegar, and crushed red pepper. Mix well, using your hands.
Refrigerate, covered 3 to 4 hours. This gives the wine and brandy a chance to extract maximum flavor from the herbs and spices and for the meat to absorb some of the liquid.
Before you start making your patties fry up a small patty of the mixture to make sure that it's seasoned the way you want it.
Press the patties....
Troy and I decided that we wanted to make these into breakfast patties so I remembered that my son got a "slider press" so I pulled it out to make the perfect patties.
Place the patties on a platter, cover, and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 to 3 days or freeze for up to 3 months. We froze them using our new Food Saver!