When you are ready to stuff these, mix the fatback into the mixture and then stuff them into pork casings. I like to take a bit of it and make a quick patty in to try out to ‘see if it needs more seasonings’ but this is more of an excuse for me to try it than anything else.
OK, after a long summer with a warm and moist garage, it is finally time for the salchichador! So for this year, I’m starting of with a pseudo chorizo. My friend Christina is going to argue that this is not real chorizo, as in Spanish chorizo, and she would be exactly correct.