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Sausage is one of my favorite types of food, and chorizo in particular ranks even higher.  Of course, as the more SCD-aware among you know, it’s difficult to be confident about the SCD safety of a particular store-bought sausage.  Even if the ingredients look relatively safe, it’s impossible to know where they came from, how they were processed, etc.  Sausage itself is not illegal, of course, but unless one has it made or feels confident about its source, it’s generally considered something to avoid.  Having said that, almost all store-bought sausage that I’ve found has *some* kind of illegal something or other in it.  Sugar, maple, food starches, you name it.  Of course, what they don’t tell you is that sausage is super easy to make, especially if you don’t plan to put it in a casing.  So when I got a hankerin’ lately for chorizo, Diana and I surveyed some recipes and came up with our own SCD-legal version.  I gotta say… it turned out really good!!  Recipe after the jump…

SCD-Legal Chorizo

2 lbs ground pork

3 1/2 Tblsp sea salt

2 Tblsp Chili Powder (use one that you know is legal)

2 Tblsp ground chilis

2 Tblsp smoked paprika

1 tsp Tabasco

6 cloves garlic, minced

2 Tbsp dried oregano

2 tsp whole cumin seed, crushed (ground cumin will do fine in a pinch)

1 tsp ground black pepper

1/2 tsp cinnamon

1/2 tsp coriander

1/2 tsp clove

1 tsp honey

4 Tblsp cider vinegar

Place ground pork in a large bowl and break up into several chunks.  Add all remaining ingredients.  Wearing latex gloves, use your hands and knead the chorizo like dough until it is completely mixed.  Cover and refrigerate.  For best results, allow to cure for a couple of days.  It’s edible immediately, but the flavors really develop when allowed to cure together.  Once it’s cured, I like to divvy it up into 8-10 oz chunks, wrap well, and freeze.

When you’re ready to eat it, scramble it in some eggs, make a burrito, or put it in a taco.  It really is delicious!!!

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