Chorizo Mexican Sausage Recipes

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

Ingredients

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.

MEXICAN CHORIZO

Mexican Chorizo image

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Provided by James

Categories World Cuisine Recipes Latin American Mexican

Time 8h40m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

Steps:

Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g

CHORIZO (MEXICAN SAUSAGE)

Chorizo (Mexican Sausage) image

Make and share this Chorizo (Mexican Sausage) recipe from Food.com.

Provided by Galley Wench

Categories Pork

Time 10m

Yield 1 pound

Number Of Ingredients 7

Ingredients

1 lb ground lean pork
1 teaspoon salt
3 tablespoons chili powder (to taste)
2 garlic cloves, finely chopped
2 teaspoons oregano
1 teaspoon cumin
3 tablespoons vinegar

Steps:

Mix all ingredients together.
Chill before using.

Nutrition Facts : Calories 1290.5, Fat 100.5, SaturatedFat 36.4, Cholesterol 326.6, Sodium 2812.3, Carbohydrate 15.7, Fiber 8.3, Sugar 1.8, Protein 80.2

MEXICAN SAUSAGE (CHORIZO MEXICANO)

Mexican Sausage (Chorizo Mexicano) image

Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef's helper. This sausage is easy to make, so if the markets in your part of the country don't stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste.

Provided by Olha7397

Categories Pork

Time 25m

Yield 1 link

Number Of Ingredients 19

Ingredients

2 lbs ground lean pork
1 cup vegetable shortening
3 tablespoons chili powder
2 bell peppers, ground
2 tablespoons paprika
2 cups wine vinegar
1/2 cup brandy 100 proof brandy
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon coriander seed
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon thyme
8 garlic cloves, pressed
6 bay leaves, crumbled
cellophane casing

Steps:

Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
George Celsius Booth The Food and Drink Of Mexico.

Nutrition Facts : Calories 4748.4, Fat 404.5, SaturatedFat 131.9, Cholesterol 653.2, Sodium 760.3, Carbohydrate 44.3, Fiber 19.8, Sugar 9.3, Protein 162.4

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