Recipes Using Ground Chorizo Sausage Food
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 .
CHORIZO SAUSAGE
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
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
Make and share this Chorizo Sausage recipe from Food.com.
Provided by kstrating
Categories Pork
Time 30m
Yield 2 pounds
Number Of Ingredients 12
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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