chorizo sausage (made for stuffing)

We often have a strange assemblage of items on our kitchen counter. But this one was the most intriguing lately.

Time to make sausage and stuff it in a pork tenderloin.

(I love seeing what's in other people's kitchens, like this gorgeous Polaroid from Ab Chao. In fact, I've started a group in Flickr, called What's on your counter, right now. Come on over, if you want to join in.)

Chorizo. Say the word, and each person conjures a different taste. Chorizo can be fresh or cured. As far as I can tell, Spanish chorizo has plenty of paprika. Portuguese chorizo is heavier on the wine. Mexican chorizo is made from ground pork, instead of chopped. In Argentina, chorizo means any kind of sausage.

Which kind is this one? Oh, none of them, although it's probably closest to Spanish chorizo. It's ours, in the moment. Danny doesn't love food to be spiced so hot it puckers his tongue. (I like a bit more heat.) So this is milder than most chorizos, which makes it good for stuffing tenderloin. He wanted all the flavors to blend. We enjoyed it, thoroughly.

There are many other fine recipes involving chorizos out there, of course. Take a look at these, all of which should be gluten-free:

Elise's Mexican chorizo and scrambled eggs

Chorizo and potato fritatta (based on Jamie Oliver's recipe)

Roasted red pepper risotto with chorizo cubes

And as soon as I learn how to make empanadas gluten-free, I'm going to make these:

Deb's chicken empanadas with chorizo and olives

Oh, chorizo. You inspire so much great food.

And finally, Danny has taught me to make a little taster of the sausage, before you cook them all up. That way, you can check that the seasonings are correct without having to eat raw meat. (And really, don't.)

That just means another bite of sausage for you, which isn't a bad thing, really.



Chorizo for Stuffing Pork Tenderloin

1 pound ground pork
2 teaspoons chile powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon piment d'espelette
2 cloves garlic, peeled and finely chopped
splash sherry vinegar
1 teaspoon each kosher salt and cracked black pepper

Assembling. Mix all the ingredients together.

Tiny tasting. Make a tiny taster of the sausage. Bring a sauté pan to high heat. Pour in a splash of oil. Put the tiny sausage patty in the hot oil. Cook until the internal temperature reads 160°. Eat, to check the seasonings. Adjust accordingly.

Cooking. If you are using this chorizo to stuff a pork tenderloin, leave it raw. If you want it for breakfast, cook it up in the same fashion as the taster.