Been wanting to make my own sausages for ages. The recipes I like to try out, usually from Emeril Lagasse, often call for different kinds of sausages, (Spanish or Portuguese) chorizo, andouille, or Italian (both hot and sweet). Sweet Italian sausages are still relatively easier to find, but not so much for the rest. In fact, I’ve never seen halal andouille anywhere. Add to that my new-ish resolution to take better control of what goes into the food I feed my family, so I finally got around it today.
This is a recipe for Mexican chorizo, based on the recipe from Honest Cooking. It’s usually not stuffed into casings, but I really wanted to start building my sausage-making skills, so I decided to stuff ’em anyway.Read More