Huevos = eggs and chorizo = Mexican sausage. I made the sausage the previous weekend and it's been sitting in my fridge waiting to be used. I picked up some sausage casings on Friday from Bill the Butcher in Redmond. Casing the sausage is optional but I got a sausage stuffing attachment so I wanted to try it out. Stuffing sausage isn't something I've ever done before. It wasn't difficult but it would have been if I didn't have Mark assisting. He pushed the sausage into the machine while I took care of filling the casings as the sausage came out. We let them hang for a couple of days to dry downstairs in the laundry room and they were all ready for us to eat by Sunday morning for breakfast.
The Huevos con Chorizo recipe I chose was from the eggs section of the Authentic Mexican cookbook. There weren't too many recipes to choose from in this section but I chose this one because I wanted to try my hand at making some chorizo so it actually took two weekends to prepare for making the recipe since the chorizo was homemade.The recipe requires uncased sausage so I had to remove the casings anyway. I haven't really seen any recipes that call for chorizo with the casing on. I guess it's just a way of keeping it all together since it is rather mushy. Even though the course grinder attachment was used, the mix of spices and vinegar must really break down the meat quite a bit. I got to say chorizo isn't the most attractive meat but it certainly doesn't lack in flavor. There's almost more spices in it than there is meat. Still have a little bit of chorizo left over but haven't decided what to make with it yet.