HOW TO MAKE CHORIZO SAUCE RECIPES

Steps:

• In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don’t let it boil.
• Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
• Sprinkle flour over the sausage and cook, stirring, for a minute or two.
• Add warm milk all at once and cook, stirring, until thickened and bubbly.
• Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.