Charcutepalooza: Chorizo Breakfast Sausage

May 15, 2011

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Chorizo Breakfast Sausage (no grinder needed!)

Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.

I started to rethink the benefits of making my own sausage from scratch when I saw this month's Charcutepalooza Challenge: Grinding. For those who are unfamiliar with Charcutepalooza, it's a monthly online cooking group, like Daring Bakers or Tuesdays with Dorie, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about meat. The group, created by Mrs. Wheelbarrow and The Yummy Mummy at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats.

Now, I love me a fine prosciutto any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game.

A whole lot of pork

Ingredients

3 lbs boneless pork shoulder 3/4 lb. fatback
1 medium onion, finely chopped
1 large egg yolk
2 cloves garlic, minced
1/4 cup red wine vinegar, chilled
2 tablespoons milk
2 tablespoons finely chopped fresh thyme, tightly packed
2 tablespoons finely chopped fresh sage, tightly packed
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon fennel seeds, ground
1 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon garam masala
1/4 teaspoon freshly grated nutmeg
2 cloves, ground (a pinch)

* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.

Instructions

Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside.
Cut the meat into 1" cubes and the fat into 1/2" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.
Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl.
Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.
It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)

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Charcutepalooza: Chorizo Breakfast Sausage

Ingredients

Instructions

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