Chorizo.

[worth1]

Here's one for @Sue_CT.
Chicken chorizo.

[Sue_CT]

Thanks, Worth! It’s a little heavier on the vinegar than what I have been making, but I would love to try making it using chicken. It does make a large batch though so I’ll have to look at the meat vinegar ratio compared to what I’ve been using and maybe just alter the vinegar a little bit so that I still like it. Other than that I would love to try the whole recipe

[worth1]

I've only had a few chorizos.
One from Argentina that's like an un smoked but lighty cured sausage in a casing.
I like a good Mexican chorizo with scrambled eggs potatoes in a gaint fat burrito with the grease dripping out.
There was place in Freeport Texas that made them years ago.
3 dollars for one almost the size of a football.

[bboomer]

Real Chorizo is made from pork, fatty pork. I tasted tofu pork in California a couple of years ago. I thought the world was coming to an end....

[karstopography]

We have umpteen types of chorizos in the stores here. I have no idea which is which or even what to expect. I’ve barely ever cooked with any. Some chorizo I have experienced in restaurants gets very close to my upper threshold for grease, but some hot sauce or something fresh helps mitigate the grease factor. Some of these cuisines there’s just the right amount of this or that to make it work. It’s like a person has to learn exactly how to eat these foods, what amounts of various components to use and what combinations are the best.

[worth1]

I'm with ya on the grease.
Good lord almighty I've seen some greasy chorizo.
Nasty stuff.

[pepperhead212]

Here's a post I made years ago, with my simplified recipe, to make a lb of chorizo. The original recipe was for 5 lbs, and called for 1½ lbs fat to 3½ lbs lean, which was way too much fat, and even 1:4 was a little too fatty. I usually put in about 3/4 lb to 4¼ lb lean. The way I looked at it was that all that red fat drained off, after cooking the meat, had a lot of flavor! You can keep some of it, for cooking other things in the recipe, but that's just way too much fat, like many commercial types.

If you're making burritos, and that type of thing with chorizo, you will want the Mexican, which is a fresh type - Spanish chorizo is a cured sausage, which is a totally different sausage. The Mexican chorizo has some garlic, and some spices, herbs, and vinegar. I have a 5 lb recipe in my "Blue Book", but at the bottom here is a simplified version, for just a pound of it, if you want to try it. The original recipe called for Hungarian paprika, because pure, mild chile powders were not available back then (in the 70s), but you can probably get some pure chile powder now, or make it yourself! You can use other meats, too, but pork is standard, with a little fat, though I have used turkey a lot, back when it was cheap!

Chorizo - about 1 lb

1 lb pork, a little fat
1/2 tsp coriander powder
1/2 tsp salt
2 1/4 tsp Hungarian paprika, or chiles, of your choice
1/4 tsp freshly ground black pepper
1/4 tsp oregano, a little more, if Mexican oregano
large pinch each of cumin and cloves
cayenne to taste (optional)
1 large clove garlic, minced
2 tsp apple cider or red wine vinegar

If making this out of diced meat in the food processor, mix all ingredients to coat with the spices, then pulce in FP, to grind the meat to desired texture. Otherwise, just mix all the seasonings with some ground meat.

The sausage looks sort of like hot Italian sausage, but can be very mild, with no cayenne. It doesn't have to be in casings, and is always removed from them, for cooking, so no use stuffing when you make it.

Here's the recipe for 5 lbs:

5 lbs slightly fatty pork, cubed, if grinding your own (easier to mix!)
1 tb coriander seeds
1/2 tsp cumin seeds
3 tb sweet Hungarian paprika, or your own mix of ancho & guajillo
2 tb minced garlic
1 tsp black peppercorns
2 tsp Mexican oregano
1/4 tsp cloves
1/2 tsp cayenne (option - I don't usually use this, as I can add heat in other ways)
salt to taste, about 2 tsp
3 tb red wine vinegar

Heat a small skillet over medium heat, and toast the coriander and cumin seeds about 30-40 sec, tossing constantly, then cool in a bowl. Grind to a powder with the oregano and black pepper, and the cloves with the paprika, or other chiles used. Add to the meat cubes, along with the garlic, salt, and vinegar, and mix to totally coat the cubes of meat. I usually refrigerate a few hours, while cleaning up some, then grind the meat, and freeze in various sizes, in the vacuum bags.

I have made this with pork, beef, turkey, chicken, and venison. And all was good!