1. Place meat in a large bowl. 2. Have everything cool. 3. Break up the meat, sprinkle evenly with the rest of the ingredients. 4. Make sure everything is evenly mixed by kneading the mixture with your hands. 5. At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months. 6. It can also be stuffed into casings and smoked like any other pork sausage. ---------------------------------------------------------------------------
Nutrition
Ingredients
