Mexican style chorizo

Name: Mexican style chorizo
Cuisine: American
Ingredients: 1 lb ground pork; 1 tbsp cumin seed; 1 tsp coriander seed; 5 whole cloves; 2 bay leaves; 1/4 tsp ground cinnamon; 1/2 tsp dry oregano; 1/2 tsp dry thyme; 1 tbsp granulated garlic; 1 tsp sea salt; 5 whole peppercorns (or 1/2 tsp. ground black pepper); 2 tbsp paprika; 1/2 tsp (+ or - to taste) cayenne powder; 3 tbsp apple cider vinegar; (if you can find Ancho chile powder use it in place of the paprika and cayenne)

Martin Jon Madsen @JMadsen70

B.C. Canada

This recipe is not mine (i found it online quite a while ago and have been using it since). I have modified it for only 1 lbs of sausage. It is a great base for some tasty chorizo feel free to adjust the spices to your tastes.
All of the whole spices below can be replaced with ground spices from your grocery market, also you can grind your own pork shoulder or pork butt if you have your own grinder....which is what I do.

Martin Jon Madsen @JMadsen70

Saved

Ingredients

1 lbground pork
1 tbspcumin seed
1 tspcoriander seed
5whole cloves
2bay leaves
1/4 tspground cinnamon
1/2 tspdry oregano
1/2 tspdry thyme
1 tbspgranulated garlic
1 tspsea salt
5whole peppercorns (or 1/2 tsp. ground black pepper)
2 tbsppaprika
1/2 tsp(+ or - to taste) cayenne powder
3 tbspapple cider vinegar
(if you can find Ancho chile powder use it in place of the paprika and cayenne)

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Steps

1

Make sure to keep your hands and everything clean and the meat cold while preparing your sausage
2

If you are grinding your own meat do it ahead of time and have it well chilled before mixing
3

Grind all your spices if using whole spices
4

Mix all of the spices together until well blended
5

With clean hands mix the vinegar into the meat
6

Add in the spices a little at a time mixing it well with you hands (if you have sensitive hands you should wear gloves to do this, as the hot pepper can cause your hands to burn and/or stain them)
7

Once all of the spices have been mixed into the meat fry up a small piece for a taste and adjust any of the spices
8

Let the sausage rest (in a plastic storage baggie or a lidded storage container) in the refrigerator overnight before use, unless you're stuffing it into casings (do that right away then let them rest in the fridge as above).
9

Freeze any of the sausage you aren't going to use in the next few days for long term storage.
10

Enjoy!
11

It's perfect for use in Shinae Choi Robinson's Chorizo chili : https://cookpad.wasmer.app/us/recipes/1437297-chorizo-chili