Mexican Chorizo Sausage
Today I had the idea to make some sausages. I went into the grocery store hoping to find some pork shoulder - just to my luck, it happened to be on a crazy sale and I walked out with a hefty shoulder for $5.
I then went on to break it down by hand (this I've heard gives a finer texture, and I happened to not have a meat grinder) and season it. I had taken a couple notes from a recipie for mexican chorizo just before I left the house so I loosely followed those suggestions (some cumin, oregano, hot paprika, cayanne, pablano peppers, onions, chipotle, garlic, red wine vineagar, tequila, salt, and pepper) to create a spicy and savory seasoned meat. I didn't have any casings so I just balled up the sausage into meatballs this time (the leftovers I took the time to suran wrap in the shape of sausages so I can boil them, unwrap, and finish by frying).
I also oven roasted some roma tomatoes, and steamed some broccolini. I cooked up some bucantini pasta (one of my favourite pasta forms), dressed it in some olive oil, and piled everything into a bowl. It was delicious, truly satisfying. To top it all off, I fed enough sausage to co-workers to make everyone happy, and I had about a dozen sausages left over to put into my freezer for later.