I’ve been admiring (from afar) all of the things that have been done around the web for Charcutapalooza the past few months.  I haven’t joined since I felt I likely couldn’t give it the time that it deserved. 
It did make me think though of my mom’s old meat grinder that I have had in the basement and never used.  So I pulled it out.
Chorizo was whispering to me.
I waited until the babes was asleep and suckered manipulated convinced father-in-law to help me make sausage at 9:00 at night.  What else would you want to do?
We had a 3 1/2 lb. pork rib roast that needed using up.  He took off the bones and chopped the meat into 2 inch cubes.  I asked him to keep the fat but get rid of the grissle.

Meanwhile, I got all of the spice ready.  I pulled in all the flavours that I love in chorizo, borrowed from a recipe in Jennifer MacLagan’s fantastic book “Fat” and guessed at the quantities-this is what I used.
3 garlic cloves, 1 T. sea salt, 1/2 T. ground cumin, 1 t. oregano, 1 tsp. pepper, 1/2 tsp. ground allspice, 1 dried ancho chile,  1T. crushed chiles, 1 T. paprika, 1 dried chipotle chile, 1 cup of ice water and 1 T. of cider vinegar.

Lovely cubes ready to go.
Mix in everything and let sit for 30 minutes…yum.
Discover that the sausage maker you’ve had in the basement is missing a piece, put everything in your really old food processor and pulse until smooth (you don’t want to heat the meat at all).
Hey!  That is some fine sausage.  I froze half of this bounty.
Don’t forget about those gorgeous bones.  These are a chef’s treat and simply roasted with a bit of hoisen on them. 
Form into patties and fry.
If you want to get fancy then serve on a rustic piece of bread with a chunk of pineapple on the top.
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