Best Homemade Chorizo Sausage Recipes

Homemade Chorizo Sausage image

Provided by Bobby Flay

Categories side-dish

Time 2h35m

Yield 8 patties

Number Of Ingredients 11

3 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon Spanish paprika
1/4 teaspoon cayenne pepper
Pinch of ground cinnamon
1/4 cup apple cider vinegar
1 1/4 pounds ground well-marbled pork shoulder
Kosher salt and freshly ground black pepper

Steps:

Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

Chorizo or Homemade Mexican Sausage image

Provided by Aroostook

Categories Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs ground pork
3 1/2 teaspoons salt
6 tablespoons pure red chili powder
6 -20 small hot dried red chilies, tepine,thai dragon,pico de gallo or the like,crushed
4 -6 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons whole cumin seeds, crushed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons sugar
4 tablespoons good cider or 4 tablespoons wine vinegar
2 1/2 tablespoons water

Steps:

Place meat in a large bowl.
Have everything cool.
Break up the meat, sprinkle evenly with the rest of the ingredients.
Make sure everything is evenly mixed by kneading the mixture with your hands.
At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
It can also be stuffed into casings and smoked like any other pork sausage.