Chorizo sausage recipe

[Thompsoncentre]

Anyone have a good chorizo sausage recipes or point me in the right direction anyways?

[Ka Honu]

I'm assuming you're looking for Mexican chorizo rather than Spanish. Lots of options in either case but I don't know anything about making Spanish chorizo. On the Mexican side, however, here are a few I've used (with the website or restaurant contained in the recipe's name) followed by a "hybrid" I generally use as a starting point ...


Honest Cooking chorizo

Ingredients:
1.10 lb. or 500 grams of ground pork
*1 tbsp. cumin seed
*1 tsp. coriander seed
*5 whole cloves
*2 bay leaves
1/4 tsp. ground cinnamon
1/2 tsp. oregano
1/2 tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
*5 whole peppercorns (or 1/2 tsp. ground black pepper)

Toast (optional) starred items separately, then grind and mix all.
Add...

2 tbsp. Ancho chile powder OR substitute with a combination of
2 tbsp. paprika mixed with 1/2 tsp. cayenne powder OR
2 tbsp. paprika mixed with 1 tsp. red chili powder

3 tbsp. apple cider vinegar (can substitute with red wine vinegar)


Elote Café chorizo

2 pounds ground pork
2.5 t salt
2.5 t brown sugar
1 T ground chipotle
1 T ground chile negro
2 T + 1/4 t ground ancho
2 T Mexican oregano
1 t + dash cumin
1/2 t ground cinnamon
1/2 t + dash granulated garlic
1 dash ground allspice
1 dash ground pepper
3 T vinegar
1 T water

Refrigerate 1-4 days


Homesick Texan Mexican chorizo

Ingredients:
1 pound of ground pork
3 dried guajillos
1/4 cup apple cider vinegar
1/4 medium onion, diced
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika (not smoked paprika as Mexican chorizo is decidedly not a smoked sausage)
1/2 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons salt

Method:
In a dry skillet heated on high, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes.

After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It will look like ketchup.

Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed.

You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.


Hybrid chorizo

Ingredients:
4.4 lb. or 2Kg ground pork
*2 tbsp. cumin seed
*2 tsp. coriander seed
*10 whole cloves
*4 bay leaves
*10 whole peppercorns (or 1/2 tsp. ground black pepper)
1/2 tsp. ground cinnamon
2 tsp. Mexican oregano
2 tsp. brown sugar
1 tsp. thyme
2 tbsp. granulated garlic
2 tsp. sea salt

Toast starred items separately, then grind and mix all.
Add...

4 tbsp. Ancho chile powder OR substitute
4 tbsp. paprika
1 tsp. cayenne powder

6 tbsp. apple cider vinegar (can substitute with red wine vinegar)

[ragweed]

Can't remember where I found it, but this one called "Spanish style" is what SWMBO likes.

8 lbs coarse ground Pork Shoulder
8 tsp kosher salt
1.6 TBL cayenne pepper
1.6 TBL black pepper
1.6 TBL sugar
0.8 TBL crushed red pepper*
0.8 TBL cumin seed
0.8 TBL oregano*
0.8 TBL fennel seed*
0.2 cup red wine vinegar
0.5 cup red wine
1.6 TBL garlic powder

* = ground fine

Mix everything together then grind fine.  Better after an overnight in the frig.

[ratherbboating]

I make Chorizo Sonorense, using the recipe from ipoli's site.  There are several different types of chorizo there, but have never try them. 
I will note, if you make Sonorense, make sure you use enough fat content. And I use Guajillo pepper which is different most peppers (but I would guess you could use dried ancho as a sub).  This pepper has mild heat, but very flavorful.

[Thompsoncentre]

Thanks guys! I'm looking for one I can stuff into a casing. I get some at the local butcher and love them but every recipe I find it's just mixed up and fried wit eggs. Appreciate your guys input!

[cobra6223]

don't forget POST PICs!! good luck