Subj : Homemade Chorizo, part 2
To   : All
From : Ben Collver
Date : Thu Aug 29 2024 09:57 am

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     Title: Homemade Chorizo PT 2
Categories: Mexican, Sausages
     Yield: 4 1/2 pounds

          See part 1

 Tip:

 Having 2 people for this process makes it so much easier! One person
 can pack the meat in the grinding tube, and the other can guide the
 casing and the sausage.

 Tie off one end of the sausage and twist, making a simple knot.
 Measure the desired length of the sausage and mark your workspace
 with either a piece of tape or line it with parchment and mark it
 with a pen or pencil to help ensure consistency in the length of all
 your links. You want to twist the links so that you get about 3 links
 to 1 lb (455 g). In general, each sausage should be 5 to 6" (13 to 15
 cm) long. Starting from the tied-off end of your sausage, use one
 hand to pinch it at the appropriate length. Then, keeping a hold on
 the pinched spot, slide your other hand down and pinch off the next
 length. Now, twist by picking up the sausage, holding onto the 2
 pinched spots, and swinging it like a jump rope. Repeat until no
 sausage remains. When you get to the end, tie it off with a simple
 knot. You should have 15 to 20 links of homemade chorizo, each 4 to
 6" in length.

 Lightly poke each sausage link with a fork no more than 2 or 3 times
 where air bubbles are visible. These tiny holes will allow some
 liquid to release while the sausages cook and prevent them from
 exploding. (No need to go wild here with the poking. The more you
 poke the sausage, the more likely it is to dry out during cooking. Do
 not poke holes in the casing if you're planning to smoke the sausage.)

 Place the twisted links in a single layer on a baking sheet or plates,
 being careful that the links don't touch one another. Refrigerate,
 uncovered, overnight to dry out the casings.

 Snip the sausages at the seams to separate them into links (or, if
 desired, leave them as a whole rope of links like those you might
 have seen in cartoons!). Cover and refrigerate for up to several days
 until ready to cook.

 To cook your homemade chorizo, you have a decision. You can grill the
 links over a charcoal or gas flame, sizzle them in a skillet, braise
 them in beer, toss them in the smoker, or cook them according to
 pretty much any recipe that calls for raw chorizo. Whatever approach
 you decide to take, you want the chorizo to be thoroughly cooked.

 Recipe by David Leite

 Originally published January 22, 2017.

 Recipe FROM: <https://leitesculinaria.com/107467/
 recipes-how-to-make-chorizo.html>

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