Make the chorizo: Set up a meat grinder
bsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with
For the chorizo:
Toss together the pork,
ot with cooking spray. Add chorizo and cook, stirring frequently, until
Place ground pork in large bowl.
Add ingredients in the order that they are listed and mix well by hand.
Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
Check every 12 hours and poor off any excess liquid that has drained off the meat.
Cook or freeze the chorizo.
Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.
medium skillet, cook the chorizo over medium-high heat until
ver medium heat, combine the chorizo and onion; stir regularly, breaking
Thread the chorizo, halloumi, artichokes, onion wedges and
Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.
br>Use these crumbs on recipes that call for bread crumbs
ou make the filling.
Chorizo -- In a large saute pan
Chorizo -- In a very large saute
he shallot and 175g of chorizo.
Chop the semi-cured
ooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
hicken.
Meanwhile chop the chorizo into pieces and add to
ery hot.
Cut the chorizo inot 1/2 inch rounds
irections.
Meanwhile, fry the chorizo in a frying pan on
Place the sliced chorizo evenly into a large pan
To prepare the chorizo patties: Mix all the ingredients