Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I make Mexican chorizo and Portuguese chouriço, both loose and in links, using hog casings which I harvested and prepped myself.
Spicy chorizo ragu topped with a poached egg? I think I am in love. This is my new favorite dish!
Taking the chorizo challenge one step further, I stuffed it into casings and made cold-smoked chorizo sausage.
Spicy and smoky, sweet and tangy, this homemade chorizo sausage will make a killer breakfast sandwich or huevos racheros! The list of spices is long, but it's worth the effort, resulting in an alluring flavor.
By making your own chorizo at home, you can control the amount of fat, the amount of heat, and tweak it to suit your personal tastes. Go ahead...give it a try!