GREEN CHORIZO
This recipe is meant for regular pork, but you can make it with most meats -- just make sure you have between 20 and 35 percent fat by weight. If you can't find a cool green powder like the nettle powder, you can add a little green food coloring. It makes about 5 pounds of sausage, and can be scaled up.
Provided by Hank Shaw
Categories Cured Meat
Time 1h45m
Number Of Ingredients 15
Steps:
- Cut the pork shoulder into chunks that will fit in your grinder. Mix with the salt and put in a closed container in the refrigerator overnight. Doing this helps develop myosin in the meat, which helps your sausage bind to itself.
- The next day, put all your grinding equipment in the fridge, and the blade and a 6.5 mm (or medium) die in the freezer. Take out about 15 feet of hog casings and flush them with warm water, checking for leaks. Set the casings aside in a bowl of warm water.
- Put the roasted green chiles, cilantro, serrano chile, and the garlic cloves in a food processor and buzz until you have a fine mix, almost a paste. Mix that in a bowl with the oregano, cumin, and coriander. Put it in the fridge.
- Grind your meat through the grinder once or twice. Once if it's decent pork shoulder, twice if you are using gnarly bits. Set the ground meat in the freezer while you clean up the grinder and set up your sausage stuffer.
- In a large bowl, mix the meat, the chile mixture, the nettle or spinach powder, if you are using it, as well as the carrot fiber, lime juice and ice water. I do this with my (very clean) hands for about 90 seconds, until I can't stand it any longer; your hands should ache with cold while you are mixing. You want the entire 5-pound batch to stick to itself in a messy, sticky ball when you pick it up.
- Put the loose sausage in a stuffer if you are making links, or make patties if you want it loose. To make links, thread a casing onto the stuffer tube and leave about 3 inches of casing at the end. Fill the entire length of casing fully but not too tightly. Repeat until you have filled all your casings.
- To make links, starting from one end of the coil, pinch off about a 6-inch link at the end with one hand, then another by using your other hand. Roll the second link away from you about 5 times to form the link. Compress the end link with your hands and tie it off. Now move down the coil and pinch off two more links. This time you want to roll the link farthest from the end of the coil towards you about 5 times. Continue this with all the coils. Tie off the final link on the other side of the coil. Forming links this way keeps them from unraveling too easily. (This video shows how I do it.)
- Use a clean needle or sausage pricker to piece the casing where there are air pockets. Gently compress each link to push out the air. Let your links hang for at least 1 hour on a drying rack, or whatever you can rig up. Ideally you'd let them hang overnight in a refrigerator, but even an hour's worth of room temperature air will help the sausages bloom and fill their casings.
- Regardless, store your chorizo overnight before vac sealing and freezing. They will keep in the fridge a week or so.
Nutrition Facts : Calories 109 kcal, Carbohydrate 2 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 791 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE GREEN CHORIZO
Here's a recipe for a vibrant homemade green chorizo that uses poblanos and serranos to really spice things up. Be sure to use a fatty cut of ground pork.
Provided by Patrick Calhoun | Mexican Please
Time 30m
Number Of Ingredients 12
Steps:
- Rinse the poblanos. Roast them in the oven at 400F for 20-30 minutes. You can flip them over once halfway through the roasting period if you want.
- De-stem and de-seed the poblanos, adding them to a blender.
- Rinse the serrano peppers and cut off the stems. Add them to the blender.
- Rinse the cilantro and parsley. Twist off the thicker, bottom portions of the stems and discard. Add the cilantro and parsley to the blender along with 4 cloves of peeled garlic, 2 teaspoons Mexican oregano, 1/2 teaspoon cumin, 2 teaspoons salt, freshly cracked pepper, 1/4 cup cider vinegar, and a splash of water. Combine thoroughly.
- Add blender mixture to 2 lbs. ground pork in a mixing bowl. Use a spoon or your hands to combine.
- Store in 1/2 lb. chunks using Ziplocs. I keep one in the fridge where it will keep for a few days and store the others in the freezer.
Nutrition Facts : Calories 173 kcal, ServingSize 1 serving
CHORIZO
Provided by Aarón Sánchez
Categories main-dish
Time 54m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
- Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
- In a hot skillet, cook the chorizo, making sure to break up all the lumps.
- Serving suggestions: as a stuffing for chicken or with eggs .
HOMEMADE CHORIZO
Provided by Food Network
Yield 1 pound chorizo
Number Of Ingredients 9
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.
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
HOMEMADE MEXICAN CHORIZO
I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.
Provided by Wheres_the_Beef
Categories Pork
Time 25m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
- Add cider vinegar and stir until dry ingredients are moistened.
- Add ground meat and knead until spice mixture is well incorporated into the meat.
- You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
- Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Nutrition Facts : Calories 324.3, Fat 25.1, SaturatedFat 9.1, Cholesterol 81.8, Sodium 714.2, Carbohydrate 4.2, Fiber 2.3, Sugar 0.6, Protein 20.2
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- Chill all grinder parts, including die with ¼” holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
- Grind bay leaves in a spice mill. Combine with black pepper and 30 grams salt in a small bowl; set aside.
- Cook spinach in a pot of boiling salted water until wilted, about 15 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible. Blend with chiles and 2 Tbsp. cold water in a blender until coarsely chopped; set aside.
- Grind pork on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
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