Name: Chorizo (Spicy Spanish Sausage)
Yield: Makes eight 4-inch sausages
Cuisine: Spain
Ingredients: 2 tablespoons paprika; 2½ tablespoons minced garlic; 1½ teaspoons (or to taste) salt; ½ to ¾ teaspoon cayenne pepper; 1½ tablespoons dried oregano; 1 teaspoon (or to taste) freshly ground pepper; 1 tablespoon ground cumin; Olive oil for cooking sausages; ¼ cup sherry vinegar; 2 pounds ground pork, ⅓ the weight in fat

Preparation info

Makes eight
4 inch
sausages

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Wonderful on the grill and essential for paella.

Ingredients

2 pounds ground pork, ⅓ the weight in fat
¼ cup sherry vinegar

Method

Combine all the ingredients except the casing and olive oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. O