Revisiting Chorizo

It’s been a little while since I made a batch and I gave the last little bit away to my new carpenter pal last night.  This batch is a touch different from the last but I don’t expect any major surprises in flavor.  Might be a bit hotter this go around but it isn’t a five alarmer.

I used 5 pounds of ground pork for this batch and added (CCW from top left) ground chilies–these are about half anchos and half New Mexico chilies; one head of garlic, minced; salt; sugar; fresh ground black pepper; ground small red chilies for heat; paprika; fresh ground cumin, red wine vinegar; and dried oregano.

I used these ratios per pound of pork: 1-3/4 t salt, 3Tground chili peppers, 3 of the small red chilies, 3 cloves garlic, 1 T dried oregano, 1 t cumin seed, ground after measuring, 1/2 T black peppercorns, grind after measuring, 3/4 t sugar, 2 T vinegar, cider or wine, I had some red wine vinegar handy, and 1-1/2 T of water, not pictured.

LOL!  I just noticed, my notes on the recipe say 1/2 t black pepper per pound, the pic is telling me I used 1/2 T per pound.  Meh, I like black pepper.  I’ll say something when I make the first batch if there is a problem with that.

Handy stand mixer is handy.  I packed all this away in a gallon plastic bag to age in the fridge for a few days, then it will be portioned out and frozen.  If I can find room in my freezer, that is.  Jammed full.

One thought on “Revisiting Chorizo

  1. I get excellent chorizo from my butcher here in the Saskatchewan wilds, so have never been inspired to make it myself. However, seeing all those little dishes has inspired me to tackle Oaxacan mole negro which has eleventy bazillion ingredients.


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