Chorizo
Description
“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse GriffithsIngredients
At a glance
Cuisine
Mexican
Main Ingredient
Pork
Course/Dish
Meat
Makes
5 lbs.
1 ½ oz. kosher salt
1 T. dried Mexican oregano
3 T. dried chile (I use a mix of paprika, bolsa chile and ?western chile)
1 T. cumin seeds
1 t. black pepper
5 lb. pork shoulder, diced
¼ c. red wine vinegar
1 T. dried Mexican oregano
3 T. dried chile (I use a mix of paprika, bolsa chile and ?western chile)
1 T. cumin seeds
1 t. black pepper
5 lb. pork shoulder, diced
¼ c. red wine vinegar
Methods/steps
Grind the salt, chile powder, Mexican oregano, cumin and black pepper in a spice grinder until fine. Mix the spices with the pork and add the vinegar. Allow to marinate for several hours, refrigerated. Grind through a meat grinder with a fine plate, then mix well. Use within 5 days or freeze for later use.
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