Chorizo (Mexican Sausage)

Recipe Ingredients

1/4 lb	113g / 4oz	Pork fat - finely chopped,
		(optional)
2 lbs	908g / 32oz	Ground lean pork - coarsely ground
2 tablespoons	30ml	Ancho chile powder
1 tablespoon	15ml	Pasilla chile powder
2 tablespoons	30ml	Paprika
1 teaspoon	5ml	Black pepper - coarsely ground
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Coriander seed
1/4 teaspoon	1.3ml	Ginger
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Ground cumin
6		Garlic - crushed
1/2 cup	118ml	Vinegar
1/2 cup	118ml	Sherry - or brandy

Recipe Instructions

If using the fat, mix it into the meat very thoroughly, then add the other ingredients in turn and , using your hands, work them together thoroughly. This is important because the vinegar and the sherry or brandy "cure" the meat and help prevent it from spoiling. When blended, store the sausage in an earthenware crock or glass container and let season in a cool place for at least 24 hours but preferably for 2 or 3 days. Freeze what you don't plan to use soon. This recipe makes enough chorizo to fill 2 one-pint containers.

Variation:

For the faint-of-heart, here's a simpler version for a smaller amount of chorizo. While it isn't as authentic a recipe, it isn't as hot or as highly spiced, either. And you can make it in a jiffy.

Just coarsely grind 1 pound of pork and mix it very thoroughly with 1 teaspoon salt, 1 tablespoon chile powder, 1 large garlic clove, mashed, 2 tablespoons sherry or brandy, and 2 tablespoons vinegar. Makes enough to fill a one-pint container.

Chorizo is called for in many Mexican recipes but should be used with discretion, for it is very highly seasoned. Our own pork sausage is not a good substitute because it contains sage, which is not a Mexican seasoning. So, if you can't find a Mexican meat market where chorizo is sold in links-or you can't locate canned chorizo in specialty food stores-here's how to make your own. (You can adjust the seasonings to your own taste just like all good Mexican cooks do.) Chorizo is easy to fix, keeps well refrigerated, and it's good to have on hand for some of the recipes in this book.

Source:
Trader Vic's Mexican Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.