Homemade Chorizo - All Phases

Sausage is a wonderful thing but on FMD, it is hard to come by one that is compliant. Mostly because you really do not know what cuts of meat are used, just how much fat. You can make all types of sausage with some spices and ground meat. It is really easy. 

For this one, use a pork tenderloin or loin. Do not just go buy ground pork- it could be shoulder which is not compliant for FMD. Pick your loin and take it to the meat counter. Ask if they will grind it for you. Most meat counters will oblige and it does take long at all. This way, you know which cut is in your package.  
Or, you can cut it into chunks and pulse it in a good food processor. Of course, if you have a meat grinder, you are all set. 

Homemade Chorizo
All Phases
Makes 8 standard servings

2 pounds ground pork loin or tenderloin
5 cloves garlic, minced
3 T ancho chile powder
1 T sweet paprika
2 tsp smoked paprika
2 tsp salt
3 tsp dried Mexican oregano
1 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 T apple cider vinegar


Place the meat in a large bowl. Add the spices and vinegar. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 8 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag freezer container.