HOMEMADE CHORIZO
***Note*** I reduced the salt to 1 teaspoon as the reviewers said it was too salty. This is a recipe that came out of a little cookbook called "Secrets to Cooking TEXMEX." I have not made this recipe yet, but plan to. Enjoy
Provided by brian48195
Categories Pork
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place ground pork in large bowl.
- Add ingredients in the order that they are listed and mix well by hand.
- Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
- Check every 12 hours and poor off any excess liquid that has drained off the meat.
- Cook or freeze the chorizo.
- Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.
Nutrition Facts : Calories 174.3, Fat 12.8, SaturatedFat 4.6, Cholesterol 40.8, Sodium 353.9, Carbohydrate 4.3, Fiber 1.7, Sugar 0.7, Protein 10.5
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