Chorizo Sausage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 2 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Partially freeze pork & pork fat (approx 15 minutes).
  • In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
  • Strain in to large bowl.
  • Combine pork, fat, & seasonings well --
  • IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
  • Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
  • The salt can be optional, or to taste, but will require making it for you to decide.
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