Chorizo #2

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Servings: 8 Difficulty: Advanced
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Spicy, smoky homemade Spanish-style sausage with rich pork flavor and aromatic spices
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Chorizo #2

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 412.0

Description

This homemade chorizo recipe delivers the authentic, fiery kick of traditional Spanish sausage without the need for curing. Using fresh pork shoulder and fat, this dish combines smoky paprika, earthy cumin, and sharp red wine vinegar for a complex flavor profile that is both savory and spicy. The texture is coarse and juicy, making it perfect for frying until crisp or simmering in stews and paella. It is an excellent project for weekend cooking, allowing you to create a versatile ingredient that elevates eggs, rice dishes, and grilled vegetables. Store in the refrigerator for up to a week or freeze for longer storage.

Ingredients

Directions

  1. Rinse sausage casings thoroughly and soak in tepid water for 1 hour to soften.
  2. Freeze pork shoulder and pork fat for 30 minutes to firm them up for easier grinding.
  3. Grind pork fat through the fine blade of a meat grinder.
  4. Grind pork shoulder through the coarse blade along with the sliced onion and garlic cloves.
  5. Toast dried red chili peppers, cloves, coriander seeds, and cumin seeds in a heavy skillet over medium-low heat, stirring frequently until fragrant.
  6. Crush the toasted spices coarsely using a mortar and pestle.
  7. Mix the ground meat and fat in a large bowl.
  8. Stir in the crushed spice mixture, salt, paprika, oregano, ground red pepper, and cinnamon.
  9. Add red wine vinegar 1 tablespoon at a time, stirring well to incorporate.
  10. Cover the meat mixture and refrigerate to chill thoroughly.
  11. Load the chilled sausage mixture into a stuffing horn or bowl attachment and carefully stuff into the soaked casings.
  12. Tie or twist the stuffed casings into links approximately 5 to 6 inches long.
  13. Hang the links in a cool, dry spot or refrigerate on a wire rack, turning occasionally, for 12 to 24 hours to dry the surface.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 412.0kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 8.5g43%
Cholesterol 136.2mg46%
Sodium 105.6mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.0g92%

* 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, pork, sausage, spanish, homemade, spicy, paprika, cumin, garlic, onion, grinding, stuffing, fresh, meat, vinegar, oregano, red-pepper, cinnamon, coriander, links
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