Fresh chorizo is a good thing to know how to make. It makes great meatballs and patties, as well as an excellent stuffing for dates. Mix it up, put it in the fridge to meld and romp and develop flavor and then go where you want with it. You can use this to make a Cuban Frita (or follow this version) of better yet, make the Bacon-Wrapped, Chorizo-Stuffed Dates in Red Pepper Sauce.
Keep the meat cold, particularly if you are using the mixture right away. It’s pretty much ground meat, spices and your hands! If your DNA allows you to enjoy cilantro, then add that at the end. Mix with your hands, chill and use with abandon!
Fresh Chorizo Sausage
- 1 lb ground pork (about 80/20 mix)
- 2 tablespoons cold white wine
- 2 tablespoons white wine or cider vinegar
- 1 1/2 teaspoons Hungarian or smoked sweet paprika
- 1 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 teaspoon roasted garlic granules
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano, crushed between your fingers
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon pure ground guajillo chile powder (or other chile powder)
- 1/8 teaspoon ground cinnamon
- 2-3 tablespoons finely minced fresh cilantro (optional)
Combine all the ingredients until well mixed. Set aside (covered and in the refrigerator) for 24 hours, to allow the flavors to meld. These are excellent made into patties and grilled; serve with slices of red onion and avocado, made into cocktail-sized meatballs or use for Bacon-Wrapped, Chorizo-Stuffed Dates in Red Pepper Sauce.
Fresh Chorizo Sausage Recipe©Marcia Lahens 2016. All rights reserved.
Here, as you can see, we’ve used this to stuff into dates for the Bacon-Wrapped, Chorizo-Stuffed Dates in Red Pepper Sauce. You’ll need to cook these before you dive in, but it’s worth the wait.