Let’s make some Mexican Chorizo, one of my favorite sausages. Making my own sausage is something I’ve always wanted to do, but after seeing the process of grinding, stuffing, curing or smoking, I decided to take the easy way out and choose a sausage that doesn’t need any of that. Mexican Chorizo can be made with ground pork bought from your local market, and herbs and spices found in any well-stocked spice cabinet. Because it’s normally used as a bulk sausage, no casing is needed. I do like to let mine sit in the refrigerator for 1 to 3 days in order to let the seasoning meld with the meat before using it, but that’s not really necessary. You can use it right away, the next day, 3 days later, or freeze it for another time.
