Chorizo or Homemade Mexican Sausage
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
10
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
directions
- 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.
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Reviews
-
Made this for my parents. Came out so well that mum is now ripping through her freezer to see if she has more ground pork. LOL First batch I did in my food processor and it did a nice job of incorporating the seasonings, but I think I processed it too and made the grind a bit fine. The second batch I wore laytex gloves (cause those peppers can still be hot as you know where and burn like all get out if you have even one little nick in your skin.) and mooshed it together by hand. We will be making it with half cheap ground beef next time though simply cause it was almost too lean and only 3 thai dragon peppers (what we loving refer to as coffin nails) simply cause I think either our peppers are extra long or my parents are espically whimpy. :^) All in all, the recipe came out far better than anything I can get while trapped out here in Redneck Central, Illinis.
RECIPE SUBMITTED BY
Aroostook
United States
Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all.
Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol
For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)