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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas.
20 sausage casings, pork casings for authentic links
vinegar
2 pound lean pork trimmings
8 ounce beef or pork fat
2 medium onions, quartered
8 cloves garlic, pressed
½ cup cider vinegar
¼ cup Tequila, optional
¼ cup ground red chile
1 teaspoon ground cinnamon
1 ½ teaspoon ground cumin
1 teaspoon ground Mexican oregano
1 tablespoon salt
Clean the casings, rinse well with water, and then pour vinegar through them. Set aside. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, and chile to taste. First cut the casings into 3 foot lengths and tie one end. Stuff each length of casing, tying 4 inch intervals with heavy thread. Place on a cookie sheet covered with wax paper and refrigerate. After a day, freeze what you will not use within a week or two. You should allow the flavors in the meat to develop for at least 8 hours before using.