“A highly spiced sausage, claimed as either Spanish or Mexican”
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5 lb. pork butt, coarse ground
3 teaspoons, salt
1 tablespoon, ground cumin
1 tablespoon, cayenne pepper
2 tablespoons, fresh oregano
8 cloves garlic, pressed
1 onion, large, finely chopped
1/4 cup chili peppers, crushed
1 cup wine vinegar
2 teaspoons, paprika
2 teaspoons, crushed red pepper
2 teaspoons, chili powder
Mix all ingredients, except the ground pork, in a large bowl. When all the ingredients are well mixed, make a well in the ground pork and add the contents of the bowl. Mix well to incorporate all the ingredients throughout the ground pork. When fully mixed, stuff into natural hog casings, without overstuffing the casings. Make sure all the air is out of the casings. If a small pocket of air is noticed, using a pin, puncture the casing to allow the air to escape. Air inside the sausage will cause it to spoil faster. Once the casings are full, refrigerate the Chorizo, covered, for at least 24 hours before cooking. This allows all the flavors to blend well.
To cook, add some Chorizo to a fry pan of water. Bring to a full boil, and lower heat to a simmer. Simmer for about 15 minutes. Drain off any remaing water and brown sausage well.
This sausage is an extremely HOT sausage! However, I find it makes a great breakfast of Chorizo and eggs!
Most of the recipes I have submitted are Sicilian, as that is my background. However, for almost 10 years I operated an Italian Pork Store and Deli, in a small town north of Tampa Florida. Beside a large Italian community, we had a large number of both Spanish and Mexican in our population. I madethis Chorizo for that population. On average I probably sold about 100 pounds of Chorizo each week.
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