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cateory: Breakfast
Chorizo
Rate: 5
Reviews: 198
  Ingredients:
    • 1 large onion, minced
    • 2 teaspoon cayenne pepper
    • 4 tablespoons chili powder
    • 2 teaspoons crushed oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon garlic powder
    • 5 tablespoons vinegar
    • 1 teaspoon salt
    • 1 1/2 lbs ground pork, the pork shoulder I used last time worked very well

How to make
Chorizo
  • If you are going to use sausage casings, soak them overnight in the refrigerator.
  • Knead all ingredients together until well blended.
  • Shape into patties or meat loaf or stuff into sausage casings.
  • Make a large roll or tie off in 5 to 18-inch links with string.
  • Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend.
  • If you plan to use the sausage immediately, the spices will not be as strong.
  • You may substitute 3/4 lb ground beef for half the pork, or red wine for the vinegar.
  • Do not use rice vinegar.
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Chorizo
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