have a spice blend that smells very good. added some cider vinegar. But the result is disappointing. Is there any secret ingredient that makes a better chorizo? they are missing punch and heat. heat I can do, but what might be the punch?
Years ago TJs had fresh sausage and one was chorizo Mexican style. It was delicious.
I have long meant to try the Serious Eats version. Maybe there are pointers there?
I suspect what I have is close to that, judging from smell and taste. But not fresh garlic or Mexican oregano. Perhaps red wine vinegar would be better than cider vinegar. More sperimentation is due.
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How about pork blood? It’s in Goan sausage (chorisão in Konkani).
pass
