MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Chorizo PT 2
 Categories: Mexican, Sausages
      Yield: 4 1/2 pounds
 
           See part 1
 
  Tip:
 
  Having 2 people for this process makes it so much easier! One person
  can pack the meat in the grinding tube, and the other can guide the
  casing and the sausage.
  
  Tie off one end of the sausage and twist, making a simple knot.
  Measure the desired length of the sausage and mark your workspace
  with either a piece of tape or line it with parchment and mark it
  with a pen or pencil to help ensure consistency in the length of all
  your links. You want to twist the links so that you get about 3 links
  to 1 lb (455 g). In general, each sausage should be 5 to 6" (13 to 15
  cm) long. Starting from the tied-off end of your sausage, use one
  hand to pinch it at the appropriate length. Then, keeping a hold on
  the pinched spot, slide your other hand down and pinch off the next
  length. Now, twist by picking up the sausage, holding onto the 2
  pinched spots, and swinging it like a jump rope. Repeat until no
  sausage remains. When you get to the end, tie it off with a simple
  knot. You should have 15 to 20 links of homemade chorizo, each 4 to
  6" in length.
  
  Lightly poke each sausage link with a fork no more than 2 or 3 times
  where air bubbles are visible. These tiny holes will allow some
  liquid to release while the sausages cook and prevent them from
  exploding. (No need to go wild here with the poking. The more you
  poke the sausage, the more likely it is to dry out during cooking. Do
  not poke holes in the casing if you're planning to smoke the sausage.)
  
  Place the twisted links in a single layer on a baking sheet or plates,
  being careful that the links don't touch one another. Refrigerate,
  uncovered, overnight to dry out the casings.
  
  Snip the sausages at the seams to separate them into links (or, if
  desired, leave them as a whole rope of links like those you might
  have seen in cartoons!). Cover and refrigerate for up to several days
  until ready to cook.
  
  To cook your homemade chorizo, you have a decision. You can grill the
  links over a charcoal or gas flame, sizzle them in a skillet, braise
  them in beer, toss them in the smoker, or cook them according to
  pretty much any recipe that calls for raw chorizo. Whatever approach
  you decide to take, you want the chorizo to be thoroughly cooked.
  
  Recipe by David Leite
  
  Originally published January 22, 2017.
  
  Recipe FROM: <https://leitesculinaria.com/107467/
  recipes-how-to-make-chorizo.html>
 
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