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Successful Homemade Chorizo

ChiliDude | Aug 18, 200508:52 AM

I'm retired so I have time to make a mess in the kitchen. I recently made my 2nd batch of chorizo. It turned out much better than my 1st batch. At least the guinea pigs, my neighbors, thought so.

My late mother gave me her old-fashioned hand-crank meat grinder several years ago. The grinder laid dormant until recently. I used a coarse grind of boneless country ribs the 1st time I made the chorizo. Extremely pungent ground chiles were added to the mix. The resulting chorizo was so hot that the neighbors could not eat the stuff.

The 2nd batch was made with the same cut of meat, but a fine grind was used. Milder ground chiles, several varieties imported from Fort Worth, replaced the extremely incendiary chile powders. None of the mild chile grinds exceeded 4000 heat units. The resulting sausage was a success.

This time the neighbors said that they enjoyed the patties for dinner one night. I do not use a casing for chorizo, but form patties as for burgers. So far, I've fried a patty and scrambled eggs with the broken up patty. That makes a great lunch. Unfortunately, my wife is unable to ingest pungent chiles, so she cannot have the same enjoyment that I have.

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