Recipe 4 All: Chorizos (Mexican Sausage) Recipe — Every recipe in the World on this site.

Recipe 4 All: Chorizos (Mexican Sausage) Recipe

Chorizos (Mexican Sausage)

Yield: 10 Servings
2lb Pork tenderloin (ground ok)
5  Chiles anchos
½teaspoon Coriander seeds (toasted)
½teaspoon Peppercorns
1/8teaspoon Cumin seeds
2tablespoon Sweet paprika
2/3cups Mild white vinegar
½lb Pork fat
2  Chilies pasilla
3  Cloves
½teaspoon Oregano (Mexican Blended)
4  Garlic cloves (peel/crush)
teaspoon Salt
2fl Vodka (if wanted)

Chop the meat roughly, (or purchase ground pork), together with the fat.

Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp.

Grind the spices together withe the chilies.

Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands.

Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.)

Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.

Your Chorizos (Mexican Sausage) is ready. Good luck!

Related recipes: Pork, Mexican, Meat

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy