You are here

Mexican Chorizo

the.instructor's picture
  Ground lean pork 2 Pound
  Garlic 1 Clove (5 gm), minced / pressed
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Chili powder 2 Tablespoon
  Paprika 1 Tablespoon
  Dry oregano 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground pork 3⁄4 Pound, firm fat trimmed from meat surface

In a large bowl, thoroughly mix pork, garlic, vinegar, salt, chili powder, paprika, oregano, and cumin.
If you prefer a fattier sausage (like commercial chorizo), add pork fat and mix well.
To pan-fry, shape sausage into 1/2-inch-thick patties or 1-inch-diarneter logs.
Coat a 10- to 12-inch frying pan lightly with salad oil and place over medium heat.
Add as many patties or logs as will fit without crowding; cook, uncovered, turning as needed, until meat is well browned on all sides and no longer pink in center (cut to test).
Remove from pan as cooked; keep warm while you cook remaining sausage.
To broil, shape as for pan-fried chorizo.
Arrange patties or logs on a rack; in a 12- by 15-inch broiler pan.
Broil about 3 inches below heat until well browned, 4 to 5 minutes on each side.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)