Mexican Chorizo Sausage

Portions:
16

Serving Size:
1 patty, 1-1/2 ounces each

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 2 pounds boneless pork shoulder butt, 75% lean, cubed
  • 2 tablespoons sweet paprika
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon ground ginger
  • 3 tablespoons red wine vinegar
  • 3 tablespoons brandy

Preparation

  1. Grind pork with a meat grinder fitted with coarse plate.
  2. In a large bowl, combine ground pork with spices, vinegar and brandy. Mix thoroughly with hands to distribute spices evenly.
  3. Place chorizo in a heavy, zip-top, plastic bag and seal. Refrigerate in very cold section of refrigerator for 1 to 3 days to allow sausage to cure (do not exceed 3 days). The flavor will become stronger the longer sausage cures. For longer storage, mixture can be frozen up to 2 months.
  4. Shape sausage into 16 equal size patties. Cook desired portion in a skillet coated with oil for 10 to 15 minutes until browned and cooked through.

Helpful hints

  • If you do not have a meat grinder, ask the butcher to grind meat or use a food processor. Working in small batches, coarsely grind pork in food processor fitted with metal blade, using on and off pulses. Do not over-grind.
  • Mexican chorizo is raw and must be cooked. Spanish chorizo is dry-cured and ready to eat.

Nutrients per serving

Calories 134

Protein 10 g

Carbohydrates 1 g

Fat 10 g

Cholesterol 38 mg

Sodium 40 mg

Potassium 186 mg

Phosphorus 97 mg

Calcium 18 mg

Fiber 0.8 g

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 1 fat

Carbohydrate choices

0

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