Chorizo, at home in many cuisines, appears with multiple ethnic faces from Spain and Portugal to Mexico, South America, and the Latino-inspired cooking of the American Southwest. It can be stuffed into hog casing and used fresh, or briefly aged in the casing to dry out and intensify the flavors. Sometimes it is smoked, becoming more like a salami in texture. Often it is used fresh in bulk for dishes that benefit from a hit of red and spice. This version comes from Anzonini, a flamenco guitarist and world-class chorizo maker, who generously offered his recipe to Pig-by-the-Tail. We made tons of it, and it was always special! On chorizo-making day, the links were hung on the baking-tray rack for a few hours to dry and compact. The dangling sausages festooned the kitchen like chile-red curtains. It was a spectacle of hospitality and appreciated, judging by the number of customers who came to purchase some to take home when they were “done.”
Recipe information
Yield
makes 2 1/2 pounds
Ingredients
Preparation
Step 1
In a small saucepan, combine the dried chiles and water and bring to a boil over high heat. Decrease the heat to medium and simmer until the chiles are quite soft, about 5 minutes. Remove from the heat and let cool for 10 minutes.
Step 2
In a food processor, combine the chiles, 1/4 cup of their cooking water (reserve the remaining water), and the garlic and process to a fine paste. Add the salt pork and process until amalgamated.
Step 3
Place the ground pork in a large bowl. Add the chile mixture, chile powder, pepper, 2 teaspoons of the salt, and the remaining chile cooking water, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the remaining 1/2 teaspoon salt, if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate overnight to firm and blend the flavors.
Step 4
Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 6 weeks.)
