Melt 2 Tablespoon of butter with 1 Tablespoon of oil in a heavy 12-inch skillet set over moderate heat. When the foam begins to subside, place the sausage in the skillet, coiling it in concentric circles. Turning the sausage with tongs, cook uncovered for about 10 minutes, or until it is brown on both sides. A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery.
Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork.
The casing should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas. 1 teaspoon ground Mexican oregano 1 tablespoon salt Clean the casings, rinse well with water, and then pour vinegar through them. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, and chile to taste.