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 (
Chop the meat into
Chop all the chilies together, mix with the oregano and garlic, and then into the meat.
Toast the coriander, cumin, and black peppercorns together and grind finely. Mix into the meat.
Mix all the rest of the ingredients into the meat with your hands.
Cover and refrigerate for 2 days. Then while still cold, put the meat through a meat grinder with a medium-sized (
Put the ground sausage back in the refrigerator for 2 days, and then make it into patties
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