Homemade Chorizo

1. 1

   Place ground pork in large bowl.

2. 2

   Add ingredients in the order that they are listed and mix well by hand.

3. 3

   Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.

4. 4

   Check every 12 hours and poor off any excess liquid that has drained off the meat.

5. 5

   Cook or freeze the chorizo.

6. 6

   Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.

* Per serving · 4 servings · Values may vary.

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