How To make Chorizo (Mexican Sausage) 1
2 lb Pork; lean, coarse grind
1/4 lb Pork fat; chop fine
2 tb Paprika
2 tb Chili powder
1 ts Pepper, black
1/2 ts Cinnamon, ground
1/2 ts Cloves, ground
1/4 ts Coriander, ground
1/4 ts Ginger; grated
1 ts Oregano, dried, crushed
1 ts Cumin, ground
2 ts Salt
6 Garlic cloves; crushed
1/2 c Vinegar, white
1/2 c Sherry, dry
1 Sausage casing
Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. Form into patties and saute. Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in drying. Unknown source. -----
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BEST HOMEMADE CHORIZO | With Chorizo and Egg Breakfast ❤
Rachel cooks with love channel
CHORIZO has always been one of my favorite breakfast meats, I remember my mom prepared it often for breakfast when we were growing up. Whether CHORIZO is prepared with eggs, a la MEXICANA, with potatoes, mixed in with refried beans, Sopes or Gorditas, it is always delicious. My Ron had never had chorizo until I introduced him to it, and now he requests it often. I found that making it homemade was the way to go since I prepare it often, I have played around with herbs and spices until I came up with the perfect recipe just like i always had it growing up. I always have some in my freezer, whether I make it for two or more it is always a hit.
INGREDIENTS----------------
2 1/2 lbs. Pork butt
1 ancho chile
7 guajillo chiles
2 1/2 tsp whole cumin
1 Tbsp Mexican oregano
1 1/2 tsp peppercorns
3 cloves
3 tsp paprika
2 large bay leaves
1 inch piece cinnamon stick
1/2 tsp dried thyme
2 tsp onion powder
1/2-3/4 C. apple cider vinegar
6 large garlic cloves
1 Tbsp salt (to your liking)
1/2 tsp coriander seeds
1/2 tsp marjoram
2 whole Allspice
SIDES-----------------------------
Flour tortillas
refried beans
salsa
coffee
CHORIZO AND EGG BREAKFAST INGREDIENTS
1 C. Chorizo
1/4 C. chopped onions
1/2 large chopped jalapeño
1/3 C. diced tomatoes
1/2 C. freshly grated Colby jack cheese
1 garlic clove (finely minced)
Salt (as needed)
Chopped cilantro (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#chorizo
#bestchorizo
#howtomakechorizo
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
#LeGourmetTV #GlenAndFriendsCooking
Chorizo tacos recipe
Crispy pork chorizo tacos with pico de gallo. How many are you taking down?
Pork is good for me.
.
This post is brought to you by @missouripork
.
Pico de gallo
2 tomatoes
1 jalapeño pepper
2 tbsp cilantro
1/4 red onion
Juice of 3 limes
Salt and pepper to taste
.
.
#moporkposse2021 #porktacos #shorts
Homemade CHORIZO is simply the BEST, do you agree??? #mexicanfood #chorizo #shortrecipe
Chorizo and Eggs: A Delicious Twist on the Classic Breakfast!
Watch this delicious recipe video to learn how to make flavorful chorizo and eggs, perfect for a satisfying breakfast or brunch.
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#ChorizoAndEggs #breakfastrecipe #brunch #chorizo
Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Chorizo, How to Make Chorizo Sausage
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Thanks for watching the Chorizo video, I hope you guys get a chance to make this awesome sausage at home.
Here is the recipe I used for the how to make chorizo sausage video.
Salt 18g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Binder 10g/kg
If you wanted to smoke the chorizo use this recipe.
Salt 15g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
I hope you guys enjoyed the how to make chorizo sausage video.
If there is any other videos you'd like to see let me know! I am trying my best to get one made up a week!
Enjoy!
dhcustomsausage.com
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link: