Ever wanted to make your own Chorizo? Here’s how to make it on your own!
Chorizo (Spanish hot sausage)
2 pounds (~1 kg) lean pork
1/4 cup vinegar
1 teaspoon oregano
3 cloves crushed garlic
2 tablespoons chili powder
1 teaspoon freshly ground black pepper
2 teaspoons salt
1/4 teaspoon ground cumin
2 small hot red peppers (minced) or 1/2 teaspoon crushed hot peppers
1 yard (~1 m) sausage casing
1. Grind the pork, using the coarse blade of the meat grinder. Mix thoroughly after adding the remaining ingredients.
2. Take off the cutting blade from the grinder and attach the sausage stuffer. Work all but a few inches of casing onto the sausage stuffer using a yard of casing at a time. Tie a knot at the end of the casing.
3. Stuff the mixture through the sausage stuffer into the casings and twist into links. If you like, dry the sausages by hanging them in a cool place, it may then be kept for several weeks.
You can eat the plain sausage or use it for cooking.