Pork Chorizo Sausage Mix Recipes

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

Ingredients

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

JIM'S PORK CHORIZO

Jim's Pork Chorizo image

This recipe is so simple to make but for the best flavor you have to wait four days to use it.

Provided by BIGJIM

Categories World Cuisine Recipes Latin American Mexican

Time P4DT15m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds ground pork
2 teaspoons salt
4 tablespoons chili powder
¼ teaspoon ground cloves
2 tablespoons paprika
2 cloves garlic, crushed
1 teaspoon dried oregano
3 ½ tablespoons cider vinegar

Steps:

Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.8 g, Cholesterol 98.2 mg, Fat 22.9 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 906.5 mg, Sugar 0.7 g

CHORIZO SAUSAGE SEASONING MIX

Chorizo Sausage Seasoning Mix image

Provided by Food Network

Number Of Ingredients 11

Ingredients

3 pounds pork, cut into 1-inch cubes
1/2 pound pork fat cut into 1-inch cubes
6 cloves garlic, crushed
1/2 cup red wine
4 tablespoons paprika
2 teaspoons crushed red pepper
2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
Medium casings

Steps:

Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.

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