Chorizo
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"This reminds me of home."
Serves 10 | Prep Time 30 minutes PT30M | Cook Time 15 PT45M | PorkWhy I Love This Recipe
This recipe reminds of chorizo con huevo and how awesome of a combo that is. It is unfortunate we were not able to combine it during this lab but it was still cool to case the chorizo and to gain experience with the making of a sausage.
Ingredients You'll Need
Pork, lean 2 lb
fatback 16 oz
crushed red pepper flakes 1/2 tsp
garlic, chopped 1/2 oz
cumin, ground 1/2 tbsp
cayenne pepper 1 tbsp
salt 2 tsp
paprika 2.5 ybsp
red wine vinegar 1.5 fl oz
Directions
Cut the pork and fatback into one inch pieces. Grind the pork once using a medium die. Grind half of the pork a second time together with the fatback through a fine die.
Combine all the ingredients in the bowl of a mixer fitted with a paddle. Use the sausage in bulk or form into links as desired.
Attach the tube where meat can be fed into a casing. Fit the casing completely onto the tube until its all on. Feed the meat through forming a foot long link at a time and then fold in half and twist in the middle.
To cook them either roast in the oven at 400 degrees Fahrenheit for fifteen minutes and flip halfway through .
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