Name: Chorizos
Yield: Makes 1¾ to 2 pounds
Cuisine: Spanish
Ingredients: 1¼ pounds lean, trimmed pork, cut into 1-inch dice and chilled; ½ teaspoon finely minced garlic (or more, if you like a garlicky sausage); ¾ teaspoon cumin seeds; 5 to 8 small dried hot red peppers (each about 1½ inches long), seeds removed, or 1½ teaspoons dried hot red pepper flakes, or more to taste; 1½ teaspoons coriander seeds; 10 ounces fresh pork fat, cut into ½-inch dice and chilled; ¼ teaspoon whole black peppercorns; 3 or 4 whole cloves; ½ teaspoon sugar; 2½ teaspoons coarse (kosher) salt; ⅓ cup robust red wine; 4 teaspoons paprika (medium-hot, if available)

Preparation info

Makes
1¾ to 2 pounds

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

There are countless versions of this hot, spicy Hispanic sausage. So many, in fact, that we are fully prepared for accusations of inauthenticity. This, like all our homemade sausages, is a fresh sausage. So do not expect the taste of the more commonly sold Spanish smoked chorizo or the air-dried Latin version.

Ingredients

¾ teaspoon cumin seeds
5 to 8 small dried hot red peppers (each about 1½ inches long), seeds removed, or 1½ teas

Method

Combine the cumin seeds, hot peppers or flakes, coriander, and cloves in a small pan and shake over moderate heat until the peppers are slightly toasted and the seeds start to crackle-about 1 minute.
Combine the toasted seasonings with the sugar, salt, paprika, and peppercorns in a spice mill or mortar and grind to a coarse texture. Mix with the garlic in a bow