Can someone out there share with me how to make/prepare Cebu chorizo?

Answer 1

Simple & easy, scrambled eggs and chorizo. saute chorizo and onions until cooked, then mix in eggs. Serve with tortillas... 'nuff said.

Answer 2

Cebu Chorizo

Answer 3

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seeds
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

1.Grind meat and fat separately through the coarse disk and mix together.
2.Place in a LARGE bowl.
3.Sprinkle remaining ingredients on meat mix thoroughly.
4.Cover with plastic wrap and cure in the fridge for 24 hours.
5.Remove from fridge and give meat mixture another good stir.
6.Prepare casings and stuff with meat.
7.Tie off in 4 inch links.
8.Hang to dry for 8 weeks.

Answer 4

Butternut Squash Soup with Chorizo and Pumpkin Seed

Makes 6 servings

Ingredients:

3/4 cup dried kidney beans,(you can use 28oz can if desired)
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 cans beef broth (14 1/2-ounce each)
3 cups peeled, seeded butternut squash, cut into 1/2-inch pieces
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 1/4 cups corn
2/3 cup shelled pumpkin seeds, toasted

Preparation:

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.

Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic, sauté until tender, about 6 minutes. Add 3 cups water, broth and beans, bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.

Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in red and green bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.

Meanwhile, set aside 2 tablespoons pumpkin seeds for garnish. Blend remaining pumpkin seeds in blender until finely ground.

Stir ground pumpkin seeds into soup. Season with salt and pepper. Sprinkle with reserved pumpkin seeds and serve.