Even even more Colombian Chorizo

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Heck yes....still digging this thread! I put some in the fridge this morning to defrost. And yes, apparently there is a chorizo wave going around. Better than a rogue wave I suppose🤔
 
Thanks for the tip, I think I'll try similar. It also looks like in the original recipe, I I-am-Chorizo used a combination of large green-onion (scallion?) and small green-onion. I only have the latter available, but maybe balancing the green + bulb as you did maybe achieves a similar result.

I'm also on the fence about the roasted garlic. I recall making chorizo with unroasted garlic and loved how the smell permeated the house. But the roasted probably tastes better... Thinking maybe hedge a bit and do a combo of roasted and fresh...
That is right!

I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation.

I have also noticed that most of you guys take the all-ground way. You might want to give a chance to the 50%minced 50%ground meat mix...I think it adds a lot to the final result.
 
That is right!

I used what we call "Cebolla larga"/Green Onion and a smaller or finer version "Cebollín" that I translate into english as Chives or Scallions...Not sure if I am correct in the translation.

I have also noticed that most of you guys take the all-ground way. You might want to give a chance to the 50%minced 50%ground meat mix...I think it adds a lot to the final result.
Ah, I see! In your photos, you didn't show chives, so I know that you actually had two types of scallions:
  • Allium fistulosum aka "Cebolla larga" aka Welsh onion / Long Green Onion. This one doesn't have bulbs.
  • Typical Green Onion (with bulbs) aka Scallion

Thanks for clarifying that!

As for the mincing, I've tried that in my beef sticks and haven't noticed much difference between that and a coarse grind. Maybe in sausages, the difference is more prominent. I'll be sure to give it a go next time I make these.
 
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