These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the “bad word” chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado–a barbecue. Note: This recipe requires advance preparation.
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.
The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. This recipe with chorizo and curry powder puts some zing
Two weeks ago, my niece Jordan ordered me to grind up a batch of my habanero chorizo for the family’s Saturday grill night. What she did not dictate was how I cooked it for the group. Some of you may remember how much I love playing with grilling pizza. I combined the two dishes in this simple little twist on pizza and quesadillas. The only person who ended up hating it was me because it was all gone before I had a chance to fill up on the stuff.
Chorizo sausage is a great idea on paper, but it’s often a lousy idea in plastic. You’d think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat product from a plastic wrapper that passes for chorizo at my local supermarket, the maker finds new and exciting ways to disappoint me. That’s part of the reason I got my mitts on a Cabela’s Pro Series motorized meat grinder. The other was so I can make my own pepperoni, Christmas breakfast sausage, and ground bacon burgers, but that’s at least two other stories.
Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.
From flesh to seeds, pumpkins pack a wealth of nutrition, including vitamins A, C, E, iron, carotene, anti-oxidants and more. They have zero cholesterol, they’re inexpensive, tasty, and they look cool. What more could you ask of a vegetable? Try out this unique pizza featuring pumpkin and chorizo.