Homemade Chorizo Sausage Recipe Recipe For Stuffed

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

CHORIZO CABBAGE ROLLS

Steps:

• Put a large pan of water on to boil. When it's boiling drop the cored cabbage head into the water.
• Cook for three minutes of until the leaves start to relax away from the cabbage head. Drain and let cool.
• Remove the cabbage leaves carefully from the cabbage head. You'll need six large leaves. (I do this while the meat mixture is cooking).
• Slice the large leaf stem vein from each cabbage leaf. You'll make a V in the leaf bottom. Do not cut the leaf in half. Just cut out the tough part of the stem vein.
• Lay the cabbage leaves out on a counter or bread board.
• Meanwhile, Put a large skillet (at least 12 inch) on medium low heat on the stove top.
• Brown the hamburger and chorizo.
• When the meat is about halfway cooked add the onion and garlic and cook until the onion is translucent.
• Add the rice, tomatoes and salsa and 1 cup of stock to the meat, mix and cover for 10 minutes or so.
• Preheat oven to 350 degrees:
• Remove the cover from the skillet. The meat /rice mixture should be spoonable.
• Spoon 2 to 3 Tablespoons of filling onto a leaf.
• Cover and roll the leaf and repeat until six cabbage leaves are filled and rolled. You will have extra filling.
• Place the cabbage rolls back into the skillet.
• Nestle the six cabbage rolls into the extra filling. The skillet will be full.
• Pour the remaining stock over the skillet filling and cabbage rolls and cover
• Place your oven proof skillet or oven proof baking dish into the oven and place a baking sheet on the bottom rack to catch any drips.
• Bake one hour.

BEST HOMEMADE MEXICAN CHORIZO

Steps:

• Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
• The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
• Makes 1 1/2 pounds, divided into six 4 oz. servings.

HOMEMADE CHORIZO

Steps:

• In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.

HOMEMADE CHORIZO SAUSAGE

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.