There is something so “suggestive” about sausages, something elemental … No wonder they are often the subject of ribald, schoolyard-type humour.
There are as many different kinds of dried chilies as there are recipes for chorizo. I bought árbol and ancho chilies because that’s what they had at Sola’s Side Door, a specialty food store in Creemore. I used a coffee grinder to crush them with the other spices.
- 2 lbs (about 1 kg) boneless pork shoulder cut into ¾-inch pieces
- 1 tbsp árbol chilies, crushed (or to taste because these are hot!)
- 1 tbsp ancho chilies, crushed
- 1 tbsp chili powder
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp ground cloves
- ½ tsp ground coriander
- Mix pork and remainder of ingredients in a large bowl.
- Refrigerate (along with hopper and grinder attachment) for one hour.
- Place ice in a large bowl and set a smaller bowl inside it.
- Grind pork into the bowl using a coarse cutting plate.
- Form into 3- or 4-inch logs.
- Chill for another 30 minutes.
- Slide 18 inches of casing onto the sausage horn.
- Turn on stand mixer and stuff meat mixture into hopper allowing casing to fill to desired length.
- Use string to tie into sausage links.
- Grill or fry immediately, or freeze until ready to use.