Tuffy's Chorizo Sausage by Chef Paula "Tuffy" Eldridge

 

Tuffy's Chorizo Sausage  

A Spanish Style Sausage for all Occasions

Preparation: 45 minutes Cooking: 20 minutes  Total time: 1 h 00 Yield: 1 pound 

Ingredients

 * 1 lb.  Pork, Chicken, or Game Meat (Course grind)

* 1 large head of fresh Garlic (peeled and finely chopped) 

* 1/4 c.  Smoked Paprika 

* 2 t. Cumin Powder 

* 1 t. Onion Salt 

* 1 T. Extra Virgin Olive Oil 

* 1/4 t. Cayenne pepper (optional) 

* Black Pepper to taste 

Procedure:  

1. Place the dry ingredients and the garlic together in a small mixing bowl.  

2. Stir together with a fork or whisk to combine.  

3. Place the pork (ground meat) and the other ingredients together, drizzle with the oil and use your spotless hands to gently bring all ingredients together. Be careful not to over-mix the sausage. Combine just enough until you can see everything you added to the meat.  

4. At this point, cook off a small piece of Chorizo. You are tasting for flavor and SALT! Adjust the seasoning, and you are all set. 

5. In the skillet or on a grill, cook sausages to 165 degrees internal temperature or until crispy, golden brown, and delicious.  

Chef's Notes:  

Meat tip: Avoid using finely ground meats. I've found them to come out mealy and they are easy to overwork.  Use meat with a coarser grind. 

Spice mix tip: You can make the spice mix well in advance without the garlic. Keep the mix in Tupperware or an air-tight jar for up to two weeks. When you are ready to cook your Chorizo crush the garlic and add it to the mix.  

Spice Mix Options: Try the Spice mix also to make Chilli, tasty Corn on Cob, or as a quick rub for just about anything!   

Storage: The best way to keep your Chorizo for four to six days is to put it into a zip lock bag, remove as much air as possible, then place that bag in another zip lock bag, and repeat the air removal process.  (You can freeze your Chorizo... However, I think it gets a little funky. Takes on too much water. But, you do you, Boo-boo.)  

Cookware : 

1 large Mixing Bowl  

1 small Mixing Bowl  

A Fork or a Whisk  

A small Pan to cook the tester  

A Spatula, large Spoon, or something to flip the sausages 

A Skillet or Grill Pan (parrilla) 

Your spotless Hands