Mexican Sausage Chorizo Mexicano Food

HOMEMADE MEXICAN-STYLE CHORIZO RECIPE

Homemade Mexican-Style Chorizo Recipe image

Chorizo, a well-seasoned pork sausage, is used in small amounts to add big flavor to Mexican dishes. Make your own version at home with this recipe.

Provided by Chelsie Kenyon

Categories Entree Side Dish Breakfast Brunch Dinner Ingredient

Time 30m

Number Of Ingredients 10

Ingredients

2 pounds pork (finely ground)
4 tablespoons chili powder (ground dried chile pepper)
3 tablespoons ground paprika
2 teaspoons dried oregano
1 pinch ground cinnamon
1 pinch ground cloves
1 tablespoon ground cumin
1 teaspoon salt
2 cloves fresh garlic (crushed)
1/2 cup white vinegar

Steps:

Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.

Nutrition Facts : Calories 363 kcal, Carbohydrate 4 g, Cholesterol 107 mg, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, Sodium 466 mg, Sugar 1 g, Fat 25 g, ServingSize 2 pounds (8 servings), UnsaturatedFat 0 g

CHORIZO (MEXICAN SAUSAGE)

Chorizo (Mexican Sausage) image

Make and share this Chorizo (Mexican Sausage) recipe from Food.com.

Provided by Galley Wench

Categories Pork

Time 10m

Yield 1 pound

Number Of Ingredients 7

Ingredients

1 lb ground lean pork
1 teaspoon salt
3 tablespoons chili powder (to taste)
2 garlic cloves, finely chopped
2 teaspoons oregano
1 teaspoon cumin
3 tablespoons vinegar

Steps:

Mix all ingredients together.
Chill before using.

Nutrition Facts : Calories 1290.5, Fat 100.5, SaturatedFat 36.4, Cholesterol 326.6, Sodium 2812.3, Carbohydrate 15.7, Fiber 8.3, Sugar 1.8, Protein 80.2

MEXICAN CHORIZO

Mexican Chorizo image

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Provided by James

Categories World Cuisine Recipes Latin American Mexican

Time 8h40m

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

Steps:

Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g