Even though it's a tough contender to my pasta attachment, this meat grinder might be my favorite KitchenAid accessory ever. And homemade chorizo might be the best kind of homemade meat ever.
Since it only takes, like, 15 to 20 minutes to make, there's no reason to not make it. To start, just grab a big, 1-1/3-pound slab of very marbled pork butt, and slice it into 1- to 2-inch slices.
After you slice them, then you make your ground meat. It's seriously so easy you'll wonder why you don't do it more often. Simply stuff, turn on, and churn. Seriously, I'm not kidding you — it's actually that easy.
After you've ground up all your fatty pork butt, then you want to mix in the spicy Mexican seasoning. I added a bit more chili powder because we love spice in this house, but you can definitely tailor your chorizo to fit your needs (and taste buds).
Once you've added the spice, it's time to get your hands dirty by mixing it all together. You could use a spoon, but it's easier to use your hands to really get the mixture very evenly distributed.
After you mix, you have a couple of options. You can save it for later by wrapping it, or you can cook it. We went with the latter, clearly.
Yields 1-1/2 pounds
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