Recipes Using Ground Chorizo Sausage Food

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.

HOMEMADE CHORIZO SAUSAGE

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

CHORIZO SAUSAGE

Steps:

• Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
• Pour the boiling water over them and let them sit until they're re-hydrated and soft.
• Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
• When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

CHORIZO (MEXICAN SAUSAGE)

Steps:

• Mix all ingredients together.
• Chill before using.

CHORIZO ENCHILADAS

Steps:

• Heat oven to 400F.
• Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
• Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
• Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
• In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
• Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.

CHORIZO SAUSAGE

Steps:

• Partially freeze pork & pork fat (approx 15 minutes).
• In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
• Strain in to large bowl.
• Combine pork, fat, & seasonings well --
• IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
• Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
• The salt can be optional, or to taste, but will require making it for you to decide.