Read more: Grilling: Mexican Chorizo
- Yield:Makes 3 pounds
- Active time: 1 hour
- Total time:1 hour
- 2 1/2 pounds pork shoulder, cubed
- 1/2 pound pork fat back, cubed
- 6 tablespoons ancho chile powder
- 1 1/2 tablespoons Kosher salt
- 2 teaspoons minced garlic
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- 1/3 cup cider vinegar, chilled
- Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
- Type of fire: Direct
- Grill heat: medium-high
Place pork and fat in a large bowl. Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings. Place in refrigerator until ready to grind.
Grind mixture through the small die of a meat grinder into a bowl set in ice.
Using paddle attachment of a stand mixer, mix on low speed for 1 minute. Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.
Form a small patty of the sausage and sauté until cooked through. Taste and adjust seasonings if necessary.
Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.