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Mexican Chorizo

2 pounds ground lean pork
1 clove of garlic, minced or pressed
1/4 cup red wine vinegar
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons mexican oregano
1/4 teaspoon ground cumin
(optional)1/2 to 3/4 pound ground pork fat 
   (firm fat trimmed from meat surface) 

In a large bowl, thoroughly mix pork, garlic, vinegar, salt, chili powder, paprika, oregano and cumin. If you prefer a fatter sausage ( like commercial chorizo) add the pork fat and mix well.

To pan-fry: Shape sauage into 1/2 inch thick patties and fry over medium heat.

To Broil. Shape in patties and place on broiler rack, about 3 inches from heat and cook 4 to 5 minutes on each side.

Make 2 pounds (4 cups) 6 to 8 servings

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