Green Chorizo

• Meat

  • 1 4-lb. skinless, boneless pork shoulder, skinless boneless

• Produce

  • 6 Bay leaves
  • 6 oz Flat-leaf spinach
  • 2 tsp Garlic
  • 2 tbsp Oregano, fresh
  • 10 Serrano chiles

• Baking & Spices

  • 1 tbsp Black pepper, freshly ground
  • 30 g Kosher salt

• Nuts & Seeds

  • 1/4 cup Pumpkin seeds, Toasted

• Other

  • 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded

Found on bonappetit.com

Ingredients

• 1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2” pieces
• 6 bay leaves
• 1 tablespoon freshly ground black pepper
• 30 grams* kosher salt, plus more
• 6 oz. flat-leaf spinach, trimmed
• 10 serrano chiles, halved, seeds removed
• 2 teaspoons finely grated garlic
• ¼ cup toasted pumpkin seeds, coarsely chopped
• 2 tablespoons finely chopped fresh oregano
• 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
• *To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
• KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin; spice mill