It's time to reward yourself with some "GOOD EATS"

Friday, May 8, 2015

Just For Something Different

Chorizo: I like most any kind of sausage, and spicy is some of my favorite. Chorizo is a Mexican and spanish sausage. I think most all latin countries have there own version. Here in Texas the Mexican and spanish are the most popular ones. The Spanish being a more firm sausage. I favor the Mexican one. It can be used fresh as in patties or stuffed in pork casing for links. Most of the time I just pack it in bulk packs. If I am going to smoke the chorizo then it will be in links. I like it both ways.
 The hardest part of making any sausage is the prep and clean up time. But the end results is well worth making it. And you can have it your way, plus you know what quality of ingredients went into it. Most every region of Mexico has there own style or recipe so at times they will differ some.I have a few recipes that I like and will post them here. If you happen to have one of your own I would love to try it.
 I always chop my meat then add the spices them grind and mix. I also test cook a patty just to check the taste. Now is the time to make corrections if needed.
My recipe:
 Mexican Chorizo

10 lbs Ground Pork
1 C. Cider Vinegar
2 T. Garlic Powder
3 T. Paprika
1 T. Black Pepper
2 T. Mexican Oregano
2 T. Granulated Onion
4 T. Cumin
5 T. Kosher Salt
4 T. Ancho Chili powder
1 T. Cayenne
4 C. Chile Colorado (Red Chili sauce)

Making the Red Chili sauce

8oz Dried chile pods; stem removed
1 Onion, coarsely chopped
1 head garlic, peeled
2 C. Water

Place all ingredients into a pot & bring to a boil. Reduce heat & simmer 15 minutes. Puree all ingredients in a blender until smooth. Add more water to achieve desired smoothness. Return to stove & simmer for 15 minutes more. Salt to taste.

Making the chorizo:

Partially freeze cut-up pork and then grind with a 10 mm plate (coarse). Combine the rest of the ingredients in a bowl and whisk until combined, and mix into pork until incorporated, transfer to nonreactive container covered and refrigerate overnight. ready to use or package and freeze. 
Grinding the seasoned meat:


Ground, Mixed ready to package:

Good eats. Bill

2 comments:

Christopher Lafollette said...

These sound amazing! Your recipes always rock. Thanks for posting...

Smoked Meat Shop Astoria

ChileFarmer said...

Christopher Lafollett, Thanks for you nice comment. I am just a novice in doing the things that I enjoy eating. I would love to just be in your shop, such wonderful things. Bill