Homemade Chorizo Sausage
I’m pretty adventurous in the kitchen but one thing I never imagined making at home was sausage. The reason why I started making them is because one year I put the meat grinder attachment for my stand mixer that also included a sausage stuffer on my Christmas list and… TADA! Santa left it under the tree…
For the next few months, I was staring at it and wasn’t too sure how to proceed. I went to my butcher, asked him how to make links and after a quick “do this and that”, I went home with meat and casings.
On my 1st attempt, the sausages were good but not excellent. They were a little weak in the flavor department. The second time I made them, I already got the hang of it which means that everyone can make sausages at home…
Besides Andouille, bratwurst, Merguez, saveloy, Garlic, chipolata, Hot Italian, kielbasa, and many more, there is one kind that I like to make… my Homemade Chorizo! Reasonably spicy and packed with flavor, this meat is a great ingredient to add to many recipes such as my Soufflé Mexican Omelet, Spanish Paella, Breakfast Burritos, Caldo Verde, etc.
This Homemade Chorizo, like the others, is easy to make. The only thing you have to keep in mind is don’t be shy when it comes to seasoning as the meat will absorb a lot of the flavor from the spices, making them less flavorful, so use more than you think you should. If you want it hotter, use dried guajillo chile instead of pasilla-ancho and add some cayenne pepper… that should do it!
As BBQ season is almost here, this is a good time to start stocking up on links, patties or simply ground sausage. How cool would it be to brag about your Homemade Chorizo to your friends at your next backyard party…
Bon Appétit!
To learn how to make sausage step by step, click on this link… How to Make Homemade Sausage
Check out these other Mexican inspired recipes…
– Creamy Spicy Guacamole
– Nacho Cheese Sandwich
– Pulled Pork Enchiladas
– Chicken Tortilla Soup
– Spicy Beef Nachos Supreme
– Pickled Jalapeños
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Homemade Chorizo Sausage
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Ingredients
- 3 large dried pasilla-ancho chile pods Footnote #1
- 3 lbs. pork butt Footnote #2
- 3 tbsp. smoked paprika
- 2 tbsp. brown sugar, such as demerara
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried Mexican oregano (substitute regular oregano)
- 1 tbsp. kosher salt
- 1 tsp. allspice
- 1/4 cup red wine
- 6 large cloves garlic, quartered
- 3 tbsp. chipotle in adobo, puréed tips & tricks
Directions
- Remove the stems and the seeds from the chiles and discard them. Tear into small pieces and place them in a bowl. Cover with boiling water and soak for 25 to 30 minutes.
- Meanwhile, take the meat out of the fridge and quickly grind it using the large grinder plate. Place a cling film on top making sure it touched the surface of the meat to prevent from drying out and transfer it back to the fridge while making the spice blend.
- In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
- Drain pasilla-ancho chiles well and transfer to the jar of a blender or food processor. Pour in red wine and add chipotle purée; process until smooth.
- Take the ground meat out of the fridge; add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until the meat is evenly coated.
- Place a cling film on top of the meat mixture making sure it touches the surface and transfer to the fridge for 48 hours.
- Before making links or patties, take a small piece of meat and cook it to see if the seasonings need to be adjusted.
Notes
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