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Yield: 2.00 Pound
Mexican chorizo is hard to find outside the Southwest. Most of the chorizo you will find at grocery stores and specialty stores is the Spanish style, which is totally different.
Mix the dried spices, and toast in a saute pan until aromatic.
Mix all ingredients except the water in a large bowl (or mixer).
Mix the sausage for 2 minutes, then mix in the water, and mix for 30 more seconds.
Allow the sausage to rest in the fridge for at least 24 hours. Then freeze or eat.
The fat percentage in sausage will make the biggest difference in the end result. It is critical that your pork is 70 - 75% lean. If it is leaner than this your sausage will be dry. If it is fattier it will be greasy.
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