HOMEMADE CHORIZO SAUSAGE
"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
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.
TOFU 'CHORIZO'
Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
- Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram
CHORIZO SAUSAGE
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
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
TOFU CHORIZO " SAUSAGE"
I've found that the flavor of chorizo is mostly in the seasoning. Using an assortment of strong seasonings creates that intense flavor, and the long cooking provides the chewy texture. You need a decent food processor for this recipe. This recipe is from The Complete Vegan cookbook, one of my favorite resources.
Provided by Chef Edlear
Categories Soy/Tofu
Time 2h
Yield 3 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Press the tofu; slice the block of tofu into 1/2 inch slices, and lay them out on a clean dish towel. Cover with another clean towel, and place a large baking sheet on top. Weight the sheet down with a large can or two, and leave tofu to drain for an hour.
- Heat a large cast iron skillet over medium high heat. Tear the chiles into large pieces, discarding the stems and most of the seeds.
- Toast the chile pieces in the hot skillet, pressing down on them occasionally They will blister and turn a lighter shade.
- When the chiles are toasted, place them in a food processor along with the garlic, oregano, paprika, cumin seeds, salt, pepper flakes, cloves, and cinnamon stick. Process until this is all finely ground.
- Add the vinegar, peanut butter and 1/4 cup of the vegetable stock and process until smooth. Add the rest of the vegetable stock. Transfer this mixture to a saucepan, and place over medium high heat.
- Crumble the drained tofu into the saucy mixture and turn the heat down to medium low. Cook over medium low heat until fairly dry and crumbly looking, at least 20 minutes. Stir frequently, this can stick.
- Use immediately or store in the refrigerator for up to a week.
Nutrition Facts : Calories 66.2, Fat 4.1, SaturatedFat 0.8, Sodium 219.4, Carbohydrate 4.3, Fiber 1.7, Sugar 0.7, Protein 4.8
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