Omelet wrote:
>
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!


This one works out well with a little tweaking:

Chorizo (adapted from: Mexican Cookery)

1 lb boneless pork (cut doesn't matter, but it needs a little fat)
2 cloves garlic, minced
1 tsp salt
black pepper to taste
1--2 tbs hot powdered chile (more, or less, to taste)
1/2 tsp Mexican oregano (or to taste)
2 tbs vinegar (red wine vinegar is good)

Run the pork through the meat grinder, fine or coarse as preferred.

Mash the garlic to a paste with the salt. Add the rest of the seasonings
and mix well. Mix with the meat. Cover and refrigerate overnight, or up
to 24 hours. Fry a little and adjust the seasonings. It will freeze,
wrapped airtight.