Chorizo Pear Red Cabbage Food

HOMEMADE CHORIZO

Steps:

• Prepare the casing.
• Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
• Blend the chiles.
• Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
• Chop the pork.
• Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
• Grind the meat.
• Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
• Season the meat.
• First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
• Thread the casing.
• Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
• Stuff the casing.
• With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
• Form the links.
• Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
• Grill the sausage.
• Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
• Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHORIZO

Steps:

• Heat oil in a pan. Add pork, spreading across the bottom of the pan, then add yellow onion, jalapenos and garlic, and cook, stirring into pork, until soft. Add chile powders, paprika, coriander, espresso-chile and salt one by one, stirring after each addition, until combined. Cook until pork is fully cooked and all spices are incorporated.

HOMEMADE CHORIZO

Steps:

• In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.