Recipes Using Ground Chorizo Sausage Food

CHORIZO

Chorizo image

Provided by Aarón Sánchez

Time 54m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 pound lean ground beef
1 pound ground pork
1 tablespoon finely minced garlic
1 tablespoon salt
1/4 cup white wine vinegar
1 teaspoon black pepper
1 teaspoon ground canela
1 teaspoon ground star anise
1/2 teaspoon ground cloves
2 tablespoons crushed Mexican oregano
1/4 cup dry white wine
1 teaspoon sugar
4 ounce ground ancho chile powder
1 cup boiling water

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 .

CHORIZO SAUSAGE

Chorizo Sausage image

Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.

Provided by Julesong

Categories Pork

Time 20m

Yield 2 pounds

Number Of Ingredients 12

Ingredients

2 lbs ground pork
3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
1/4 cup boiling water
8 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar
4 tablespoons cider vinegar
2 tablespoons tequila
3 1/2 teaspoons salt

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!

Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6

CHORIZO SAUSAGE

Chorizo Sausage image

Make and share this Chorizo Sausage recipe from Food.com.

Provided by kstrating

Categories Pork

Time 30m

Yield 2 pounds

Number Of Ingredients 12

Ingredients

1 1/2 ground pork
8 ounces pork fat
12 medium dried ancho chiles, stems and seeds removed
2 bay leaves
1 1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
1 teaspoon Mexican oregano
1 teaspoon dried thyme
1 teaspoon marjoram
1 teaspoon salt (optional)
1/4 cup cider vinegar
1 cup water

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.

Nutrition Facts : Calories 1413, Fat 131.5, SaturatedFat 62.1, Cholesterol 134.1, Sodium 50.3, Carbohydrate 55.7, Fiber 23.9, Sugar 0.2, Protein 12.4

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