Chorizo Casero Recipe
In-house cured pork chorizo, grilled served with fried egg on top over potatoes
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Ingredients
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Chorizo Ingredients
Method
Chorizo Preparation
- 1
Prepare the Chorizo Mixture
In a large bowl, combine the ground pork, minced garlic, smoked paprika, cayenne pepper, ground black pepper, salt, and red wine vinegar. Mix well until all ingredients are evenly incorporated.
- 2
Add Fatback
Fold in the diced pork fatback into the chorizo mixture for added richness and flavor.
- 3
Stuff the Sausage
Stuff the mixture into sausage casings or form into patties. If using casings, tie off the ends of each sausage.
- 4
Cure the Chorizo
Let the chorizo cure in the refrigerator for at least 24 hours. For best flavor, let it cure for up to 3 days.
