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Chorizo (hot Mexican Sausage)

3/4 ts Cumin seeds
2 ts Crushed red pepper
1 1/2 ts Corriander seeds
3 Whole cloves
1/2 ts Sugar
2 1/2 ts Coarse (kosher) salt
4 ts Paprika
1/4 ts Whole black peppercorns
1/2 ts Finely minced garlic
1 1/4 lb Lean, trimmed pork,1"dice chilled
10 oz Fresh pork fat, 1/2" dice chilled
1/3 c Robust red wine

Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake over med. heat until peppers are slightly toasted and seeds begin to crackle, abt. 1 min. Combine toasted seasonings and remaining dry seasonings in mill or mortar and grind to coarse texture.

Combine seasonings with garlic in small bowl. Mix meat, fat, and seasonings in large bowl.

Put half meat mixture and half of wine in food processor and process to fairly coarse grind. If using grinder, use coarse-grind plate. Process in two batches. Combine, mix thoroughly, cover and refrigerate for 12 to 24 hrs. Stuff into casings using sausage stuffer, or horn attached to grinder. Tie links in 3 to 4 inch links. Allow chorizos to dry to touch in cool place, or simply refrigerate for 24 hrs. uncovered. Hold in refrig. for up to 3 days, or freeze for longer storage.

Cook in your usual manner. Yield: abt. 2 lbs.

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