The stuffing is much easier if you have a Kitchen Aid with the stuffer attachment.
Chorizo can be cooked in a red salsa, scrambled with eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc... it will spice up your plate. Enjoy the recipe.
Curing time: 1 day
This recipe yields 20 chorizos of about 3 inches.
- · 2 Lbs of ground pork
- · 6 ounces of ground pork belly fat (Do not skip the fat it will help in the curing of the chorizo)
- · 2 Tablespons of salt
- · 8 Guajillo Peppers
- · 6 Ancho Peppers
- · 1 cup of white vinegar
- · 3 Tablespoons of paprika
- · 6 garlic cloves, peeled and minced
- · 2 Bay leaves
- · 1/3 of a Tablespoon of ground black pepper
- · ½ Tablescpoon of ground cumin
- · 3/4 tablespoon of Mexican oregano
- · ½ teaspoon of dry marjoram
- · ½ teaspoon of coriander seeds
- · ½ teaspoon of dry thyme
- · 6 cloves
- · ½ teaspoon ground allspice
- . Enough butcher's twine or corn husks to tie the chorizos
- · Sausage Casings (I buy a small package online and it last to make up to 10 lbs. of meat.
- At least one hour before starting to process the meat and pork fat, place them in the refrigerator. This will make the meat easier to handle.
- Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds, and place in a bowl. Cover with hot water and let sit for 30 minutes.
- Meanwhile, grind the species and dry herbs using a specie grinder.
- Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
- Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.
- NOTE: At this time you can fry a very small patty to taste the seasonings, and modify to your liking.
- Place in your refrigerator for a day to season in a well covered glass container. This step will enhance the flavor.
- After a day mix again the mixture and wrap it in small packages, it will freeze well for months. It can also be stuffed into casings.
How to stuff the chorizo into the casings:
- Soak the casings in warm water until soft and pliable, at least 1 hour. Run lukewarm water through the casings to remove any salt.
- Tie a double knot in one end of the casing, and then cut off a length of casing. Gather all but a couple of inches of the casing over the nozzle of the sausage stuffer or funnel
- Start pressing the sausage mixture through, supporting the casing with your other hand. Pack the sausage as tight as you can, but not to the point of bursting. When you have filled almost all the casing (or used up all the stuffing), slip the casing off the nozzle.
- For a coil, tie the sausage where the stuffing ends. To make links, use one of these methods:
Using butcher’s twine, tie the rope of sausage at intervals. Or use corn husks.
- Pinch the rope into links and twist in alternating directions at the indentations.
- Randomly prick the casings with a thin toothpick or the tines of a fork to release any air that’s trapped.
- Hang the chorizo for a day in a dry room free of dust or insects. If you wish cover with a cheese cloth. This step will help to cure the meat. Some of the vinegar will drip at this stage.
Cook, refrigerate, smoke or use your Food saver if you plan to freeze them.