Chorizo Sausage
photo by Feej3940
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
2 pounds
ingredients
- 2 lbs ground pork
- 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
- 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
- 1⁄4 cup boiling water
- 8 cloves garlic, minced
- 2 tablespoons dry oregano leaves
- 2 teaspoons ground cumin
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dark brown sugar
- 4 tablespoons cider vinegar
- 2 tablespoons tequila
- 3 1⁄2 teaspoons salt
directions
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they're re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
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Reviews
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I moved 25 years ago from the Southwest to Lancaster Co, PA. Finding chorizo up here is hit or miss, but I have a serious fondness for it. Until I saw this recipe, it never occurred to me to make my own, so a great big THANK YOU for posting this. I wanted to have plenty on hand, so I doubled the recipe, then made patties of about 1/3 pound each and put them in freezer wrap. The brown sugar seemed an odd ingredient, but I found that with all the spices, it's actually essential. It's very satisfying to know I'm going into winter with plenty of chorizo on hand. Thanks again!!!
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Way to go Julesong. Thank you for posting this awesome recipe. I love chorizo but my family won't eat it because of the funky ingredients. I made some chorizo and egg burrito's for breakfast this morning using this recipe and they were a big hit. I will have to try the tequila in it the next time I make it. (Didn't have any because I drank it all the night before).
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>