Mexican Chorizo

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.

MeatsMetricUS
pork butt1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
pepper4.0 g2 tsp.
cayenne pepper4.0 g2 tsp.
oregano, dry1.0 g1 tsp.
garlic7.0 g2 cloves
white vinegar50 ml1/5 cup
cold water50 ml1/5 cup
Instructions
  1. Grind meat through large plate (1/2”, 12 mm).
  2. Smash garlic cloves and mix with a little amount of water.
  3. Mix meat, all ingredients and vinegar together.
  4. Stuff into 32 - 36 mm hog casings and make 8” long links.
  5. Keep in a refrigerator.
  6. Cook before serving.
Notes

Chorizo with eggs is often served for breakfast: put pieces of chorizo into scrambled eggs and blend them together.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs