Mexicajun Recipes : Chorizo Fresco

CHORIZO Fresco

This is an easy recipe that you will come to love….

1 ½ Lbs Lean Pork meat

½ Lb Pork fatback

1 ½ Teaspoons salt

2 ½ Tablespoons white vinegar

2 Tablespoons white wine

1 ½ cups paprika

1 Teaspoon white pepper
1 teaspoon ground cumin

1 Teaspoon Garlic powder
1 Teaspoon ancho chili powder

1 Teaspoon guajillo or cayenne chili powder

Place fatback in freezer for a couple of hours and mince finely along with the pork meat. You can use the food processor as long as you are carefull not to over-mix. A few “pulses” will do. Add all ingredients and pulse a few times more. You can use casing, roll into aluminum foil, parchment paper or vacuum bags to keep this tasty breakfast sausage…Great with eggs and potatoes.

If you want to take it to the next level, save a few links and slow-smoke it over hickory-mesquite wood for about 2 hours...un-real. Enjoy !