Mexican Chorizo

Original Spanish chorizo is made from coarsely chopped pork and seasoned with paprika and garlic. Most South American chorizos are of a fresh type which is fried for breakfast or grilled on a fire. Mexican Chorizo is a fresh sausage made from ground pork and seasoned with chili peppers, garlic and vinegar. It is moister and much hotter than the Spanish chorizo.
pork butt1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Paprika, sweet4.02 tsp
Cayenne pepper2.0 g1 tsp
Oregano, rubbed2.0 g2 tsp
Garlic7.0 g2 cloves
White vinegar50 ml1/5 cup
Cold water50 ml1/5 cup
  1. Grind meat through 12 mm (1/2”) plate.
  2. Mix meat, all ingredients, vinegar and water together.
  3. Stuff into 32-36 mm hog casings and make 8” long links.
  4. Keep in a refrigerator.
  5. Cook before serving.
Chorizo with eggs is often served for breakfast: mix pieces of chorizo with scrambled eggs.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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