After finding success with breakfast sausage, the Grub Blogger continued his march through Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing by making Mexican chorizo. At this point I still hadn’t picked up a sausage stuffer, as I wanted to make sure I could get the grinding down first. As soon as I tasted my homemade chorizo, I went online and ordered a stuffer. The freshness and intensity of spices was better than any fresh chorizo I had eaten, and using the small die on the grinder made sure there were no large pieces of fat like in some of the stuff I had bought in Mexican markets. For the primer on my experience with basic sausage making, check out my post on Breakfast Sausage Patties. For the chorizo, I folllowed Ruhlman and Polcyn (minus the tequila - I don’t really like the stuff, so didn’t have any in the bar) who use ancho and chipoltle powder, paprika, fresh garlic, dried Mexian oregano, a touch of cumin and s+p, along with some cold red wine vinegar added after grinding.
Put in the cold red wine vinegar now
I have a bunch of chile powders in my pantry from Da Gift Basket, so I will experiment with difference blends in the future. These go great on a taco, but I really like it with scrambled eggs.
Cook up the loose sausage until most of it has browned, breaking it up into small pieces as you cook it.
Then, put in a couple of scrambled eggs.
Let the eggs sit for a minute and then mix until the eggs are cooked to your liking.
This post is part of the Porcine Revolution.