Chorizo-Mexican-Sausage

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Servings: 20 Difficulty: Intermediate
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Spicy, smoky, and deeply flavorful homemade Mexican sausage perfect for tacos and breakfasts
Chorizo (Mexican Sausage recipe image

This homemade Mexican chorizo delivers an authentic burst of flavor that store-bought versions simply can’t match. Made with lean pork trimmings and beef fat, the meat is seasoned with a robust blend of mild red chile, cumin, cinnamon, and Mexican oregano. The addition of fresh garlic and onion ensures a savory depth, while a splash of cider vinegar and optional tequila adds a bright, complex acidity that cuts through the richness. The result is a spicy, aromatic sausage with a moist, crumbly texture that is perfect for breakfast tacos, burritos, or as a bold topping for eggs. It’s a labor of love that rewards you with a pantry staple full of tradition and taste.

Chorizo (Mexican Sausage recipe image
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Chorizo-Mexican-Sausage

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 20 Calories: 301.0

Description

This homemade Mexican chorizo delivers an authentic burst of flavor that store-bought versions simply can't match. Made with lean pork trimmings and beef fat, the meat is seasoned with a robust blend of mild red chile, cumin, cinnamon, and Mexican oregano. The addition of fresh garlic and onion ensures a savory depth, while a splash of cider vinegar and optional tequila adds a bright, complex acidity that cuts through the richness. The result is a spicy, aromatic sausage with a moist, crumbly texture that is perfect for breakfast tacos, burritos, or as a bold topping for eggs. It&# 226;ÂÂs a labor of love that rewards you with a pantry staple full of tradition and taste.

Ingredients

Directions

  1. Soak the sausage casings in warm water for 30 minutes to soften them, then rinse under cold water.
  2. Finely mince the medium-size onions and push the garlic cloves through a garlic press.
  3. In a large mixing bowl, combine the minced onions, pressed garlic, ground red chile, ground cinnamon, ground comino (cumin), Mexican oregano, and salt.
  4. Add the lean pork trimmings and beef or pork fat to the spice mixture.
  5. Pour in the cider vinegar and tequila (if using) and mix thoroughly by hand until the meat is evenly coated with the spices.
  6. Cover the mixture and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to meld.
  7. Thread one end of a sausage casing onto a sausage stuffer or a large needle.
  8. Load the meat mixture into the stuffer and carefully fill the casings, twisting them off every 6 to 8 inches to form individual links.
  9. Prick any air bubbles in the sausages with a sterilized needle to prevent bursting during cooking.
  10. Hang the sausages in a cool, dry place to dry for 12-24 hours, or smoke them lightly if desired.
  11. To serve, remove casings if preferred and crumble the chorizo into a hot skillet, cooking until browned and fully heated through.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 301.0kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 8.0g40%
Cholesterol 52.0mg18%
Sodium 807.0mg34%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 20.0g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chorizo, mexican sausage, homemade sausage, pork, spicy, breakfast, tacos, cumin, red chile, garlic, onion, oregano, cinnamon, tequila, cider vinegar, sausage casings, ground pork, fat, seasoning, latin american
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