Chorizo Sausage Recipes Recipes Recipe Fo

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HOMEMADE CHORIZO SAUSAGE



Homemade Chorizo Sausage image

"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."

Provided by Bobby Flay

Categories     side-dish

Time 2h35m

Yield 8 patties

Number Of Ingredients 11

3 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon Spanish paprika
1/4 teaspoon cayenne pepper
Pinch of ground cinnamon
1/4 cup apple cider vinegar
1 1/4 pounds ground well-marbled pork shoulder
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
  • Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
  • Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
  • To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE



Chorizo or Homemade Mexican Sausage image

Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!

Provided by Aroostook

Categories     Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs ground pork
3 1/2 teaspoons salt
6 tablespoons pure red chili powder
6 -20 small hot dried red chilies, tepine,thai dragon,pico de gallo or the like,crushed
4 -6 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons whole cumin seeds, crushed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons sugar
4 tablespoons good cider or 4 tablespoons wine vinegar
2 1/2 tablespoons water

Steps:

  • Place meat in a large bowl.
  • Have everything cool.
  • Break up the meat, sprinkle evenly with the rest of the ingredients.
  • Make sure everything is evenly mixed by kneading the mixture with your hands.
  • At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
  • It can also be stuffed into casings and smoked like any other pork sausage.

CHORIZO SAUSAGE



Chorizo Sausage image

Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.

Provided by Julesong

Categories     Pork

Time 20m

Yield 2 pounds

Number Of Ingredients 12

2 lbs ground pork
3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
1/4 cup boiling water
8 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar
4 tablespoons cider vinegar
2 tablespoons tequila
3 1/2 teaspoons salt

Steps:

  • Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
  • Pour the boiling water over them and let them sit until they're re-hydrated and soft.
  • Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
  • Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
  • When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6

CHORIZO



Chorizo image

The craving for chorizo is just as evident in its adopted home of Mexico as it is in its original home of Spain, and in both countries the cuisine would be unimaginable without the sausage. The main difference between the two is the use of the more potent chile in the Mexican chorizo and the milder dried pimiento in the Spanish sausage.

Provided by Marilyn Tausend

Categories     Pork     Cinco de Mayo     Sausage     Advance Prep Required

Yield Makes about 2 pounds, enough for 15 links

Number Of Ingredients 16

For the Chorizo
1/4 pound chiles guajillos (about 14), stems, seeds, and membranes removed
3/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar, or more if needed
2 pounds coarsely ground pork shoulder
1/2 pound medium-ground pork fat
4 large cloves garlic, minced
1 tablespoon dried oregano, preferably Mexican
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Large splash of tequila blanco (optional)
For the Links
4 to 5 feet small hog casings
1/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar

Steps:

  • FOR THE CHORIZO:
  • Soak the chiles in a bowl in very hot water to cover until soft, about 15 minutes. Drain the chiles, tear into smaller pieces, and return to the bowl. Add the vinegar and marinate for 45 minutes, stirring from time to time. Transfer the chiles and vinegar to a blender and process until smooth, adding a bit more vinegar only if needed to release the blades.
  • Put the pork, pork fat, and garlic in a large bowl and toss until crumbled and well mixed. Add the pureed chiles, oregano, salt, pepper, thyme, allspice, cloves, and perhaps the tequila. Thoroughly squish together all of the ingredients with your hands. Fry a spoonful in a small skillet until thoroughly cooked, taste, and add more salt if needed. Cover the bowl tightly and cure in the refrigerator for at least 1 day and preferably for 3 days, occasionally turning the mixture so the flavors are well blended. At this point, the chorizo can be divided into smaller batches, some to be used immediately in various dishes and others that can be frozen for up to 3 months. If you want, this is also the time to stuff some or all of the meat mixture into casings.
  • FOR THE LINKS:
  • If you are making links with only some of the chorizo, you will not need all of the casings. Rinse the casings in cool water to remove the salt, then soak them in water to cover mixed with the vinegar for 30 minutes. As you remove the casings from the water, cut in half. Squeeze closed one end of a length and fill the opposite end with water to make sure there are no leaks. If there is a puncture, cut the casing on both sides of the puncture, tie a double knot at one end of each length, and press any water out the other end.
  • Here now is the real challenge, and the fun: stuffing the filling into the casings. It can be done with just a funnel and any round, flat-ended piece of wood that fits into the opening. But, as always, fingers are the best.
  • Carefully smooth the open end of the casing over the funnel, pushing it as far up as it will easily go. Before adding the meat mixture, hold the funnel upright and press the casing to remove any excess air. Now, stuff some of the chorizo into the funnel, pushing as much of it as you can down into the casing and adding enough to make a firm package but leaving a little empty space at the end to make another double knot. Twist and tie every 3 1/2 to 4 inches with burlap-type string or narrow strips of dried corn husk. Diana Kennedy, from whom I have learned so much, always waits until she has filled the whole casing and then ties it off to make sure that all of the space is filled.
  • Hang the links to dry at room temperature for 3 days, then cover and refrigerate and continue to dry for several more days. The links will keep for several weeks in the refrigerator or they can be frozen for a few months.

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