Recipe: Homemade Chorizo Sausage (5)

Hi Corky,

Hopefully someone will have a tried and true recipe to share. In the meantime,
here are 5 versions for you to experiment with.

Betsy

Author: ViejaSeca
Date: 1997/07/30
Forum: rec.food.recipes

Homemade Mexican Chorizo

2 garlic cloves
1 Tbsp vinegar
l 1/2 Tbsp Chili powder
1 ts. salt
1 Tbsp Tequila or Brandy
1 1/2 tsp. salt
1 1/2 pounds ground pork (I use pork sausage)


Mash 2 garlic cloves in 1 ts. salt salt. Add vinegar, tequila or brandy,
chili powder, 1 1/2 ts. salt, ground pork. Mix these together well and fry
until brown. Break up with a fork while frying. Use for tacos, gorditos etc.
Can also be shaped into patties and fried for breakfast.


Author: amythor
Date: 1997/06/13
Forum: rec.food.cooking

From: Great Sausage Recipes and Meat Curring by Rytek Kutas

Chorizo

For 10 lbs:
5 tsp salt
about 1 cup vinegar
5 tbsp paprika
3 tbsp hot ground pepper
8 large cloves fresh garlic
1 tbsp oregano
2 tsp black coarse ground pepper
1 cup water
10 lbs boned pork butts

Grind pork through 1/4" grinding plate and place in a mixer. Add all the
ingredients and mix well untill all the spices are evenly distributed. stuff into
38-42 mm hog casing. Place on smokesticks and let dry in cooler overnight.

I don't use a mixer, just a bowl and mix well. I also don't bother stuffing them
into casings, but I do tend to leave out the water!


Author: mleiva
Date: 1997/06/24
Forum: rec.food.cooking

HOMEMADE CHORIZO

Recipe By : TOO HOT TAMALES SHOW #TH6295

1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 cloves garlic, -- minced
1/2 bunch fresh oregano -- chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar

In a mediumsize bowl, mix the pork, salt, pepper, chile powder, garlic, oregano,
coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container,
overnight. This allows the flavors to meld. The chorizo may also be frozen.
Yield: 1 pound chorizo


Author: Kirby Smithe
Date: 1997/06/14
Forum: rec.food.cooking

This recipe for MEXICAN chorizos is taken from Diana Kennedy's book, The Cuisines
of Mexico (Harper & Rowe):

2 pounds pork tenderloin chopped together with 1/2 pound pork fat.

On a griddle, toast 5 chiles anchos and 2 chiles pasilla. When done (do not burn)
remove seeds. When cool they should be crisp.

Grind together the chiles,
1/4 tsp coriander seeds, toasted
3 whole cloves
1/2 tsp peppercorns
1/2 tsp oregano
1/8 tsp cumin seeds
4 cloves garlic, crushed and peeled
2 tbsp paprika
2 1/2 tsp salt
2/3 cup white vinegar
2 oz vodka

Let spices mixed with the meat sit, covered, in refrigerator for 3 days, stirring
daily, prior to stuffing casings.


Author: BCOdom
Date: 1997/06/14
Forum: rec.food.cooking

Hi there. Here's a recipe from a wonderful little cookbook called "The Full
Flavor Cookbook" I picked up at a used book store and I have made many spicy and
exotic meals from:

Homemade Chorizo

1 pound coarsely ground lean pork
3/4 teaspoon salt
2 tablespoons chili powder
1 clove garlic, mashed
1 teaspoon oregano
2 tablespoons red wine vinegar

Thoroughly mix potk with all other ingredients. Let sit for 30 minutes in the
fridge. When ready to cook, shape into thin patties and saute gently until both
sides are golden brown, about 10 minutes to each side.

Uncooked, the sausage will keep in the fridge for a week in a tightly sealed jar.