First try at Chorizo

[drano]

When I lived on the edge of San Antonio, I found out how great chorizo breakfast burritos were.
Now that I live in SD (what the heck was I thinking moving up north???), I decided its time to make chorizo.
When I bought the beef chuck for snack sticks, they also had pork butt on sale for $1.69, so I bought a 9 lb butt, and ground that up today before the beef for the sticks.  Zip bagged most and froze for later, but kept out 14 oz to make chrizo. 
Got the recipe off this site, and used the Basic Fresh recipe.  I converted ingredients to grams, then adjusted to .875 pounds. 
http://www.lets-make-sausage.com/chorizo-recipes.html
Can't wait for breakfast!

[Ka Honu]

I use a slight riff on the recipe from Elote Café in Sedona (one of my favorite restaurants).  Made about 4 pounds a couple of weeks ago and froze in 1/2 pound portions.  Made queso fundido with some of it today (sauteed with garlic, onion, and jalapeno, then mixed with grated jack, mozzarella, and queso fresco before baking at 425^o for 20 minutes).  Added ground unicorn before taking the pictures you can't see.  Excellent on tostadas.

Elote Café chorizo

2 pounds ground pork
2.5 t salt
2.5 t brown sugar
1 T ground chipotle
1 T ground chile negro
2 T + 1/4 t ground ancho
2 T Mexican oregano
1 t + dash cumin
1/2 t ground cinnamon
1/2 t + dash granulated garlic
1 dash ground allspice
1 dash ground pepper
3 T vinegar
1 T water

Refrigerate 1-4 days, uncovered if possible.

[drano]

Ka Honu,
Thanks for the recipe--I'll see if I've got all of those spices on hand, and give it a try. 

I cooked up some breakfast this morning, corizo/scrambled eggs with a little cheese mixed in. 
Great breakfast!  Crappy cell phone pic--but it does pick up the 1976 harvest gold counter top well!

[OU812]

Good lookin breakfast!

[SiFumar]

That is one of our favorite breakfasts...home  made chorizo makes it all the better!