CHORIZO (MEXICAN SAUSAGE)
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
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
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.
CHORIZO MEXICAN SAUSAGE RECIPE - (4.7/5)
Provided by á-5765
Number Of Ingredients 11
Steps:
- Have the ground pork chilled. (Note: you can grind your own pork butt, but buy some extra fat back to be sure the final product is not too dry, about 1/3 fat to 2/3 lean meat.) Spread the meat on a cookie tray. Sprinkle the rest of the ingredients evenly over the meat. Knead the spices into the meat until well mixed. Rubber gloves work well for this. Let the sausage meat season for a couple days in your refrigerator. Then shape them into patties that can be wrapped and frozen. Optionally, if your meat grinder has a sausage-tube adapter, you can buy casings from the local butcher and churn the meat into the casings, twisting every five inches or so to form individual sausages. Lay them on a tray in the refrigerator for 4-5 days, turning each day so the casings dry. Chorizos can be smoked like any other pork sausage.
MEXICAN CHORIZO
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
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
MEXICAN SAUSAGE (CHORIZO MEXICANO)
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
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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