Print 
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
- Grind pork with a meat grinder fitted with coarse plate.
- In a large bowl, combine ground pork with spices, vinegar and brandy. Mix thoroughly with hands to distribute spices evenly.
- 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.
- 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.
Submitted by: the DaVita dietitian team.
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
Kidney and kidney diabetic food choices
- 1-1/2 meat
- 1 fat
Carbohydrate choices
0
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