How To make Chorizo (Mexican Sausage)
20 Sausage casings (pork
-casings for authentic -links) Vinegar 2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot 1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt
..I [=Jane Butel] have generally made bulk sausage, as it is much easier. Sausage has to be taken out of the casing for most uses anyway. 1. Clean the casings, rinse well with water, then pour vinegar through
them. Set aside. 2. Use a food processor or the coarse blade of a meat grinder, grind the
meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer. 3. Stuff the casings. First cut the casings into 3-ft lengths and tie one
end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread. 4. Place on a cookie sheet covered with wax paper. Set on the counter for
about 2 hours, then refrigerate. 5. After a day, freeze what you will not use within a week or two. Mixture
should ripen for at least 8 hours before using. Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage. Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months. Makes 20 sausages or 2 2/3 pounds bulk sausage. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93
How To make Chorizo (Mexican Sausage)'s Videos
Mexican Chorizo Verde | How to make a Green Sausage
Today we are making the famous Green Sausage known as Chorizo Verde
You can find a printable recipe for Chorizo Verde here:
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Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
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How to make homemade chorizo! ✨You will never buy it from a store again✨ #shorts #howto #tiktok
Mexican Chorizo Sausage Made Easy
How to make a delicious Mexican style chorizo sausage. This recipe is great in chorizo and egg breakfast tacos (shown in video), breakfast burritos, and with fried breakfast potatoes. Recipe below. Having the right cookware, paprika, chili powder, and red wine vinegar is important to the taste of the chorizo sausage.
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Colorado Martini Products:
Here are some recommendations:
Wood Mortar & Pistol like my:
• Preeyawadee Mortar+Pestle Set- K
Garlic Press like my:
• Alpha Grillers Garlic Press and Peeler Set -
Cast Iron Flat Skillet
Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch -
Paprika (hot and regular)
• Simply Organic Paprika Ground Certified Organic, 2.96 Ounce Container -
• Badia Smoked Paprika 16 oz. -
• Chiquilin Mild, Smoked and Hot Spanish Paprika Set (Pack of 3) -
• Hoosier Hill Farm Gourmet Hungarian Paprika 1 lb -
Chili Powder
• Simply Organic Chili Powder Certified Organic, 2.89-Ounce Container
• 1-Pound Premium Ground New Mexico Dark Chile Pepper Chili Powder -
Red Wine Vinegar
• Pompeian Red Wine Vinegar, 16 oz
• Regina Fine Red Wine Vinegar, 12 Ounce
Cumin
• McCormick Gourmet Organic Roasted Ground Cumin, 1.5 oz
Tillamook Cheddar Cheese
• Tillamook Medium Cheddar Cheese -
RECIPE:
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Homemade CHORIZO is simply the BEST, do you agree??? #mexicanfood #chorizo #shortrecipe
Homemade Chorizo Sausage Fresh Mexican Style Sausage Recipe
Homemade Chorizo - Fresh Mexican Style Chorizo Sausage. This is how to make fresh Mexican style chorizo sausage from scratch. This fresh Mexican Chorizo recipe from scratch is easy, and you don't even have to stuff it in sausage casings.
Ingredients:
2.25 Kg (5 lbs) pork shoulder
5 guajillo peppers
4 ancho peppers
250 mL (1 cup) white vinegar
15 mL (1 Tbsp) achiote paste (annato)
6 garlic cloves
1 bay leaf
10 mL (2 tsp) ground black pepper
15 mL (1 Tbsp) cumin
15 mL (1 Tbsp) Mexican oregano
2 mL (½ tsp) coriander seeds
1 teaspoon dried thyme
5 whole cloves
4 allspice berries
45 mL (3 Tbsp) paprika
30 mL (2 Tbsp) salt
Sausage casings
Method:
Remove stems and seeds from peppers, soak in hot water for 30 minutes.
Discard the soaking water and place the peppers, vinegar, achiote, and garlic in a blender and puree until smooth.
Grind and combine the remaining herbs and spices.
Cut up the pork into chunks that will fit through your grinder.
Chill the chunks to almost frozen, and then grind through a coarse plate (8mm).To the ground pork add the spice mix and the blended chiles; combine well.
return this mixture to the freezer for 30 minutes.
Re-grind using a fine plate about 4.5 mm.Place this mixture in your fridge for 12-24 hours in a covered container so the flavours can combine.
Portion this mixture into freezer containers, it will freeze well for months.
You can also stuff into casings if you desire.
0:01 How to make fresh Mexican Chorizo recipe from scratch
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HOW TO COOK CHORIZO-MEXICAN SAUSAGE
HOW TO COOK CHORIZO-MEXICAN SAUSAGE