Fresh Chorizo

Categories: Main Course // Tags: .

Sep 1, 2018 // By:Gary // No Comment

Combine all ingredients in a big bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When able to grind, grind by way of a cooled meat grinder fitted using a 1/4-inch plate. Instead, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat until somewhat tacky, or together with the paddle attachment in the stand mixer by hand in a big bowl. Cook as desired. Chorizo may be kept in a sealed container in the fridge for up to FIVE days.


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