Sausage Patties
My husband bought an electric meat grinder a few months back. He justified his purchase by stating it would be a great use for grinding up a large batch of cheap steaks he bought into burger, as well as for another large batch of cheap pork he also bought into homemade sausage. We made the sausage “healthy” by also grinding in some chicken to the mix.
Grinding the Pork and Chicken
We made three types of sausage: Hot Italian Sausage, Breakfast Sausage, and Chorizo Sausage. We use the hot Italian sausage in Paul’s Spicy Spaghetti Sauce.
Mixing the Hot Italian Sausage
The breakfast sausage came out OK and the recipe could use some tweaking, but it did make a great quick breakfast the next morning stacked on a whole-wheat English muffin topped with a lightly fried egg.
Breakfast Sausage and Egg Stack
We decided to make sausage patties with the first two recipes. I rolled the sausage into an even thickness, covering it with plastic wrap first.
Rolling the Sausage
I then used a pint canning jar to cut out patties.
Cutting Out Breakfast Sausage Patties
I don’t exactly remember what else I was doing that day, but I never did end up with a photo of my chorizo! But I do plan on posting something I’ve made with it soon.
The chorizo sausage recipe I’m sharing with you today came from one of my dear foodie-blogging friends that passed away unexpectedly last year. I fondly remember him whenever I make anything with this chorizo.
Homemade Chorizo Sausage
Adapted from REMCOOKS Chorizo Sausage
1 pound lean ground pork
4 strips bacon
1 clove peeled garlic
1 tablespoon cider vinegar
1/2 tablespoon chipotle in adobo sauce
1 tablespoon smoked paprika
1 tablespoon ancho chile powder
1/2 tablespoon Hungarian paprika
1 teaspoon ground coriander
1 teaspoon spicy Mexican oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
Add the pork to a large mixing bowl. Add everything but the pork into a blender or food processor and pulse until well-combined. Scrape the mixture into the bowl with the pork. With clean hands, incorporate the seasoned mixture well into the pork until thoroughly combined. Divide mixture into even weights and freeze separately in zip-top freezer bags. I made 4-ounce portions, as the chorizo packs a lot of taste so you don’t need a lot of it when using in dishes.
Download and Print this Yummy Recipe!
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