We make chorizo

The pound of ground pork that’s been hanging out in our freezer for a couple of months was put to good use this week. We picked a recipe from this site (“Chorizo Mexicano”), halved it, and added a couple of chopped Scotch bonnets for extra heat. Sadly, we had to omit the extra quarter pound of pork fat since we didn’t have any on hand. We also didn’t have the time to store it for a few days in a crock (nor did we really have a suitable crock). Still, the chorizo came out very well (if a bit leaner than we’re used to), and it was a really quick process – maybe 30 minutes from start to finish.

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