Chorizo – Make your own

by on January 20, 2016 » Add the first comment.
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Chorizo Verde and Chorizo Rojo

The meat

Use 1 part of the fatty jowels of a pig, and about 4 parts of 80/20 blade meat.
Grind it up using a coarse grind, and then mix by hand with the following spices
The amounts below are assuming a 2 pound blade meat and 1/2 pound jowels

Chorizo Verde

Green Pesto

  • 1/2 C Powdered jalapeño
  • 2 TBL EVOO
  • 1/4 C White Wine – Enough to get the consistency you desire
  • 1-1/2 TBL Sea salt
  • 2 tsp Ground oregano
  • 1 tsp Sugar
  • 1 tsp Onion powder
  • 1 tsp Green Onion – minced
  • 1 tsp Bay Laurel (Bay leaves) – ground
  • 1 tsp Garlic – ground
  • 1/2 tsp Black Pepper – ground

Chorizo Rojo

Red Pesto

  • 1/2 C Pimeonton de la Vera (or spicy paprika)
  • 2 TBL EVOO
  • 1/4 C White Wine – Enough to get the consistency you desire
  • 1/4 C Brown Sugar
  • 1-1/2 TBL Sea salt
  • 1 TBL Ancho Chili Powder
  • 1 TBL Chile Negro Powder
  • 2 tsp Ground Oregano
  • 2 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Granulated Garlic
  • 1/2 tsp Black Pepper – ground

Putting it all together

After mixing, run the mixture through a sausage casing stuffer.
Create sausages the size you desire.
Hang sausages from any type of rack – even the oven rack
Cook 3-4 hours at 275º

 

Find more like this: Make Ahead - Serve Later, World Cuisine

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