Original Spanish chorizo is made from coarsely chopped pork and seasoned with paprika and garlic. It is a dry cured and air dried sausage. Most South American chorizos are of a fresh type which is fried for breakfast or grilled on a fire. Mexican Chorizo Sausage is made from pork that is ground and seasoned with chile peppers, garlic and vinegar. It is moister and much hotter than the Spanish chorizo.
|pork butt||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|pepper||4.0 g||2 tsp.|
|cayenne pepper||4.0 g||2 tsp.|
|oregano, dry||1.0 g||1 tsp.|
|garlic||7.0 g||2 cloves|
|white vinegar||50 ml||1/5 cup|
|cold water||50 ml||1/5 cup|
- Grind meat through large plate (1/2”, 12 mm).
- Smash garlic cloves and mix with a little amount of water.
- Mix meat, all ingredients and vinegar together.
- Stuff into 32 - 36 mm hog casings and make 8” long links.
- Keep in a refrigerator.
- Cook before serving.
Chorizo with eggs is often served for breakfast: put pieces of chorizo into scrambled eggs and blend them together.