“I love the flavors in this recipe. I use this as a ground meat and do not put the mixture into casings and allow to dry however, if you wanted to do so, you certainly can use this recipe for that purpose. There are many uses for this, such as in rice, in soups and stews, as a patty it is delicious on a biscuit or a piece of cuban bread, as a filling to make boliche (which is a chorizo stuffed beef (pork loins and chicken breasts too!), or mixed with breaded stuffing to fill a chicken, turkey or pork chops. Like I said, their are many uses.”
READY IN:
30mins
SERVES:
1
YIELD:
1 2 lb. Chorizo Mix
UNITS:
US

Ingredients Nutrition

Directions

  1. IMPORTANT NOTE:
  2. Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio.
  3. DIRECTIONS:
  4. Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently.
  5. IF YOU WANT TO MAKE LINKS:
  6. You will need 1 yard sausage casing.
  7. Stuff the mixture through the sausage stuffer into the casings and twist into links.
  8. Dry the sausages by hanging them in a cool place, it may then be kept for several weeks.

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