Chorizo
Chorizo, a vibrant and flavorful sausage originating from Spain, captured my attention and palate during an exploration of Spanish cuisine. It's a bold testament to the rich culinary traditions of Spain, characterized by its finely ground pork, tangy white vinegar, and smoky paprika. These key ingredients meld together, creating a sausage that is not only deeply colored but also robust in flavor. The preparation process revealed the artistry behind Spanish sausage-making, where the choice of spices and the method of curing are pivotal. My journey into making Chorizo at home was both a challenge and a delightful culinary adventure, leading to a successful replication of this iconic Spanish ingredient. Now, eager to share this recipe and experience, I extend the invitation to others to delve into the world of Spanish cooking by incorporating homemade Chorizo into their dishes, bringing a slice of Spain’s gastronomic heritage to their tables.
Equipment
- 1 small dish
- 1 large mixing basin
Ingredients
- 2 tablespoons white vinegar
- 2 cloves garlic
- 1 pinch ground cloves
- 1 pound ground pork
- 1/2 teaspoon coarse kosher salt
- 1 pinch ground cinnamon
- 1 teaspoon oregano
- 1 teaspoon coriander
- 3 tablespoons paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
Instructions
- Paprika, cumin seeds, ancho chili flakes, normal cayenne pepper, garlic powder, dried cilantro, coarse sour cream, powdered cinnamon, and dried basil should all be combined in a small dish.
- To blend, mix everything.
- Combine the minced pork, chorizo spices, apple cider vinegar, and chopped garlic in a large mixing basin.
- With your hands, mix all of the ingredients until they are well incorporated.
- Use right away or save for later in your chili recipe.