Chorizo Santarrosano

Step by stepInstructions

1. Grind the pork and fatback through a medium die (or ask your butcher to do it).
2. Mix the ground meat with the achiote, garlic, cumin, vinegar, salt, pepper, and sugar; knead 2 minutes, cover, and marinate overnight in the fridge.
3. Stuff the mixture into the casings, twisting into 6-inch links.
4. Prick each link a few times and refrigerate until ready to cook.
5. Cook over medium heat in a skillet or on a grill for 12 to 15 minutes, turning often, until browned and cooked through.
6. Rest 5 minutes, then slice.
7. Serve with arepas, hogao, and lime.