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.
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!
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.