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6 to 10
Medium
Published 2002
There is hardly any kind of pork sausage that, when made freshly and in small batches, I do not like. And chorizo is one of the grandest of them all.
Stuff this mix into casings and eat them fresh, or hang them to cure; eat it as patties; or do as I somewhat perversely like to do; make chorizo into little meat balls and cook them in chili during its last fifteen minutes of cooking.
Serve with a salad made of cilantro leaves (