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Wednesday, July 28, 2010
Homemade chorizo sausage recipe
Posted by Patrice Knezevic on Wed, Jul 28, 2010 at 4:30 PM
Sausage is a universally loved meat. The Germans have their bratwurst, the Spaniards have morcilla, the French their boudin. Throughout culinary history sausages have been made as a way to utilize all parts of the animal so that nothing goes to waste. They can be eaten fresh or cured and air-dried.
This recipe is for fresh Mexican chorizo. I stuff it into casings, but if you want to skip this step, it can be used in many dishes as a loose sausage. It is delicious in scrambled eggs or rice dishes.
A meat grinder is required for this recipe, so if your stand mixer is collecting dust, this is a great excuse to fire it up. The sausage making attachment comes with two sizes of extruders, necessary if you want to make sausage links, and only costs about $10.
This recipe makes about 5 pounds, so you can freeze the extra for later use. If you would like further instruction on how to make sausage links, email me directly and I will be glad to talk you through it. Once you get the hang of it it's really quite easy and fun to do.
Mexican Chorizo
(Difficulty level: 3/5)
Yield: 5 lbs.
5 lbs. boneless pork shoulder, cut into 1” cubes
3 Tablespoons Kosher salt
2 Tablespoons ancho chili powder*
1 Tablespoons paprika
1 Tablespoons chipotle powder*
1 Tablespoons minced garlic
1 teaspoon black pepper
1 Tablespoons chopped fresh oregano, or 1 tsp. dried
1 teaspoon cumin
1 teaspoon coriander
3 Tablespoons red wine vinegar
1. Combine all ingredients except vinegar in a large bowl and chill thoroughly (about 1 hour).
2. Using the small die in the meat grinder, grind the mixture into a large bowl set in ice. It is important to keep the meat very cold.
3. Add the vinegar to the meat and mix thoroughly with your hands, a large spoon or with the paddle attachment on your stand mixture until it has a uniform appearance and a stickiness.
4. Test for seasonings by sautéing a small sausage patty until cooked through. Taste and adjust flavorings as necessary.
5. Portion unused sausage into zip lock bags, flattening them before you seal, and freeze. The flatter they are the quicker they will thaw, and less air in the bags reduces the chances of freezer burn.
*Ancho chili and chipotle chili powders can be found in the ethnic or spice aisle of some stores, or at Hispanic grocery stores. You can make your own by purchasing the whole chilies dried: toast them at 300 degrees for 10 minutes until they are crispy, let cool, remove stems and seeds and grind in a spice grinder. Store extra in a tightly sealed jar or plastic bag.
Comments (1)
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Great recipe! We live in northern Michigan and cannot find chorizo sausage. We followed this recipe, let it stand for a while, fried up a test taste patty and didn't change a think. It's a winner.
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