COOKED CHORIZO RECIPES

Steps:

• Make sure you are working with known quantities of meat and fat. I used to eyeball my sausage recipes and the results were inconsistent. A good meat scale allows you to easily halve or double recipes and exactly repeat the results of a good recipe. While this recipe is for chorizo the basic process described below is the same for most sausage making.
• Start out by grinding the pork fat through a coarse grinding plate into a meat tub.
• Push the fat to the back of the tub and grind the meat through the coarse plate into the same tub.
• Now add all the ingredients to the tub and mix thoroughly by hand. It takes time to thoroughly distribute the meat, fat and all the ingredients.
• Once the sausage is mixed, place the second empty meat tub under the grinder. Now you need to do a second grind on the mixed sausage. I use the coarse plate for the second grind but some people prefer a finer grind, If so, switch to a medium plate.
• If you want to make links for smoking, attach a stuffing tube and grind directly into hog casings.
• Bulk sausage needs to be packaged and frozen. Normally, I prefer plastic wrap and butcher paper for packaging game meat, but for bulk sausage, I either use a stuffer attachment on the grinder that allows me to grind directly into plastic bags designed to hold one pound of ground meat or I weigh out one pound of sausage, and then bag and vacuum seal it.
• Don’t forget to label and date each package of sausage.