Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef’s helper. This sausage is easy to make, so if the markets in your part of the country don’t stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste.