Chorizo-Mexican-Sausage

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.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 20

Calories: 301.0

Dietary: Gluten-free

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

20 whole Sausage Casings
1/2 cups Cider Vinegar

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

Read it online: https://www.chefs-mate.com/recipe/chorizo-mexican-sausage-4/