Chorizo Steaks with Cilantro Salad

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 (2