Chorizo #3

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Servings: 24 Difficulty: Advanced
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American-style savory and satisfying main that brings home-style flavor to your table
Chorizo #3 recipe image
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Chorizo #3

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 1373.3

Description

This American main features Untrimmed boned pork. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. shoulder; 1" cubes 3 tb Red chili powder 3 tb Salt 2 tb Hot paprika 1 tb Minced garlic 1 tb Dried red chili flakes 1 ts Dried oregano; crumble 8 -(up to) 10 Feet hog sausage casings 1 tb White vinegar 1/4 c Tequila or water 3 tb Red wine vinegar (Bon Appetit, May 1986)
  2. Combine pork, chili powder, salt, paprika, garlic, chili flakes and oregano in large bowl.
  3. Cover mixture and marinate in refrigerator overnight.
  4. Soak casings in cold water mixed with distilled vinegar 1 hour.
  5. Rinse.
  6. Slip one end of casing over faucet and run cold water through.
  7. Clip out or tie closed any sections with holes.
  8. Soak in cold water while preparing filling.
  9. Coarsely grind pork misture in meat grinder or processor.
  10. Return to bowl.
  11. Make well in center of meat mixture.
  12. Add tequila and red wine vinegar to well; knead into meat.
  13. Attach stuffing horn to grinder.
  14. (casing can also be stuffed with pastry bag fitted with 1/2 inch plain tip, or a kitchen store will have a small metal sausage stuffing horn for a few dollars).
  15. Wring out casings and place one end over horn.
  16. Gradually push all of casing onto horn, leaving 6 inch overhang.
  17. Tie knot in overhang.
  18. With one hand, feed meat mixture into grinder.
  19. Meanwhile, anchor casing on top of horn with thumb of other hand, allowing casing to unroll as mixture is extruded.
  20. Stop occasionally to mold meat.
  21. Pierce any air bubbles with fine needle.
  22. Do not pack too full or sausage will burst as filling expands during cooking.
  23. Remove horn and knot casing.
  24. Knot 3 inch pieces of string around sausage at 4 inch intervals.
  25. Cut into individual sausages.
  26. Place on paper-towel lined pan and refrigerate uncovered overnight.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1373.3kcal
% Daily Value *
Total Fat 79.5g123%
Saturated Fat 28.4g142%
Cholesterol 454.0mg152%
Sodium 351.8mg15%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 153.2g307%

* 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: american, blending, boned, chorizo, main, pork, sausage, stuffing, title, untrimmed
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