Ingredients
- 2 lbs pork, ground (we prefer 1 lb ground pork, 1 lb ground venison)
- 3 1/2 tsp freshly ground sea salt
- 8 tbsp Spanish paprika, hot and smoked equal parts
- 6 - 20 small hot dried red chiles: chiltepin, Thai dragon, pico de gallo or similar, crushed
- 6 cloves garlic, grated
- 2 tbsp dry leaf oregano
- 2 tsp whole cumin seed, crushed
- 1 tsp fresh ground black pepper, ground
- 1 1/2 tsp sugar
- 4 tbsp cider or white wine vinegar
- 2 1/2 tbsp water
Directions
Place ground pork and venison in a large bowl, mixing gently to incorporate. Add all remaining ingredients and mix using two forks until thoroughly and evenly mixed.
Cover, refrigerate and let chorizo cure for a couple days, if you really can resist. I actually think you should give in and cook a quick pat tie to test the flavors. I like a little more acid, but truth be told, when Hubby made this tonight I was blown away. How freaking easy?
You can use it immediately, but it always tastes much better when you let the chorizo spices blend together. This authentic mexican chorizo will keep in the refrigerator about a couple of weeks. But, it likely won't last.
Ours was awesome and because we used half venison, it wasn't at all greasy like some of my favorite local chorizos. We are in the Heartland and venison is a local specialty easier to come by in the Fall if you know an excellent woodsman like I do. We don't just get venison, we get Midwest corn-fed, y'all. Don't have it? Try lamb or bison. Anything without as much natural fat, to balance the lovely fat in the pork.
Wrap the sausage in small packages and freeze unused portions. Chorizo will keep several months in your freezer. It can also be stuffed into casings and smoked like any other pork sausage. (Seriously, we are trying the smoked version tomorrow night. We have a salmon curing tonight for the smoker so we might as well do them both on the Egg at the same time!)
Location:Minneapolis,United States
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