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||2.0 g||1 tsp|
|Paprika, sweet||4.0||2 tsp|
|Cayenne pepper||2.0 g||1 tsp|
|Oregano, rubbed||2.0 g||2 tsp|
|Garlic||7.0 g||2 cloves|
|White vinegar||50 ml||1/5 cup|
|Cold water||50 ml||1/5 cup|
- Grind meat through 12 mm (1/2”) plate.
- Mix meat, all ingredients, vinegar and water together.
- Stuff into 32-36 mm hog casings and make 8” long links.
- Keep in a refrigerator.
- Cook before serving.