Chorizo
Chorizo is a spicy Mexican sausage, usually made from pork or beef. However, any ground meat can be used, so I havent specified what meat to use in the recipe. Enjoy!
Chorizo is a spicy Mexican sausage, usually made from pork or beef. However, any ground meat can be used, so I havent specified what meat to use in the recipe. Enjoy!
- Carbohydrate 4.51585076388889 g
- Cholesterol 40.2563228375 mg
- Fat 11.9715745277778 g
- Fiber 1.23624931696388 g
- Protein 10.7101326994583 g
- Saturated Fat 4.44741330487361 g
- Serving Size 1 1 Serving (93g)
- Sodium 151.475159598611 mg
- Sugar 3.27960144692501 g
- Trans Fat 1.85061873006944 g
- Calories 167 calories
Step-by-step
- Have everything cool.
- Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed.
- 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 oz. 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.
- (this recipe is from premieresystems.com)
Bright crimson fat renders out into the skillet, carrying sharp notes of toasted cumin and the stinging heat of crushed dried chilies. Keeping ingredients thoroughly chilled before mixing prevents the animal fats from smearing prematurely into a greasy paste on your hands. Two pounds of ground meat demand deliberate handling, because overworking the protein yields a rubbery sausage rather than a crumbly, well-bound texture. Although ground pork shoulder containing roughly twenty percent fat creates the most traditional emulsion, leaner proteins like turkey or beef can be substituted successfully if supplemented with additional fat or moisture to prevent dryness during cooking.
The Role of Acid and Salt in Curing
Vinegar and salt do more than season; they begin a short-term preservation process that alters the protein structure over a required resting period of forty-eight hours in the refrigerator. Measuring precisely three and one-third teaspoons of salt alongside four tablespoons of cider vinegar ensures the mixture reaches the salinity required for microbial safety during extended refrigeration. Without this resting window, the spices remain surface-level dust instead of penetrating the dense meat fibers thoroughly. Freezing portions in three-to-four-ounce packages allows home cooks to thaw only what is needed for a single meal.
Adapting for Dietary Needs
Dietary restrictions rarely require altering the spice blend itself since the core components are naturally free from gluten, dairy, and nuts. Adjusting the heat profile involves selecting specific dried chilies such as arbol or piquin rather than relying on commercial powders. Wrapping the finished blend into natural hog casings requires soaking the collagen in warm water for thirty minutes to restore elasticity before stuffing.
