Best 2 Homemade Chorizo Sausage Recipes

Homemade chorizo sausage is a delightful and flavorful cured sausage that can be enjoyed in a variety of dishes. It is made from a combination of pork, paprika, garlic, and other spices, and is typically smoked or dried to create a unique flavor and texture. Chorizo can be used in a variety of dishes, from tacos and burritos to paellas and stews. It can also be enjoyed as a snack or appetizer. Making homemade chorizo sausage is a rewarding experience that allows you to control the ingredients and flavors to suit your own preferences. This article will provide you with a comprehensive guide to making homemade chorizo sausage, including tips on choosing the right ingredients, preparing the sausage, and curing or smoking it to perfection.

Here are our top 2 tried and tested recipes!

HOMEMADE CHORIZO SAUSAGE

Homemade Chorizo Sausage image

"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."

Provided by Bobby Flay

Categories side-dish

Time 2h35m

Yield 8 patties

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon Spanish paprika
1/4 teaspoon cayenne pepper
Pinch of ground cinnamon
1/4 cup apple cider vinegar
1 1/4 pounds ground well-marbled pork shoulder
Kosher salt and freshly ground black pepper

Steps:

Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Chorizo or Homemade Mexican Sausage image

Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!

Provided by Aroostook

Categories Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Tips:

Choose the right meat: Pork shoulder is the most common meat used for chorizo, but you can also use pork butt, pork loin, or a combination of meats.
Grind the meat coarsely: This will help to create a more authentic texture.
Season the meat well: Chorizo is typically seasoned with a variety of spices, including paprika, garlic, cumin, and oregano.
Use a natural casing: This will help to create a more authentic look and flavor.
Smoke the chorizo: This is the traditional way to make chorizo, but you can also bake it or fry it.
Let the chorizo rest before eating: This will help to develop the flavor.

Conclusion:

Chorizo is a delicious and versatile sausage that can be used in a variety of dishes. It is a popular ingredient in Mexican and Spanish cuisine, but it can also be used in other cuisines. Chorizo is relatively easy to make at home, and it is a great way to use up leftover pork. With a little planning and effort, you can make delicious chorizo that will impress your family and friends.