Best 2 Homemade Chorizo Sausage Recipes

**Discover the Delights of Homemade Chorizo Sausage: A Culinary Journey into Spanish Cuisine**

Embark on a culinary adventure with our comprehensive guide to crafting homemade chorizo sausage, a beloved staple in Spanish cuisine renowned for its smoky, spicy, and distinctively rich flavor. This step-by-step guide will walk you through the entire process, from selecting the freshest ingredients to mastering the delicate art of seasoning and curing. Along the way, you'll uncover the secrets behind three distinct chorizo recipes: a classic Spanish chorizo, a flavorful Mexican chorizo, and a tantalizing vegetarian chorizo. Whether you're a seasoned pro or a novice in the kitchen, this guide will equip you with the knowledge and confidence to create your own homemade chorizo sausage that will impress your taste buds and transport you to the heart of Spain.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CHORIZO SAUSAGE

Homemade Chorizo Sausage image

"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."

Provided by Bobby Flay

Categories side-dish

Time 2h35m

Yield 8 patties

Number Of Ingredients 11

Ingredients

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

Chorizo or Homemade Mexican Sausage image

Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!

Provided by Aroostook

Categories Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

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.

Tips:

Choose the right meat: Pork shoulder is the traditional choice for chorizo, but you can also use pork butt, or even beef, lamb, or venison. If using a leaner cut of meat, be sure to add some extra fatback or lard.
Grind the meat coarsely: This will give the chorizo a more rustic texture.
Use a variety of spices: Paprika, garlic, cumin, and oregano are all classic chorizo spices. You can also add other spices, such as chili powder, cayenne pepper, or cloves, to taste.
Cure the chorizo: Curing the chorizo in salt and spices for a few days will help to develop its flavor and preserve it.
Smoke the chorizo (optional): Smoking the chorizo will give it a delicious smoky flavor. You can smoke the chorizo in a smoker, or you can use a stovetop smoker.
Cook the chorizo: Chorizo can be cooked in a variety of ways, including frying, grilling, or baking. It can also be used as an ingredient in other dishes, such as soups, stews, and pasta sauces.

Conclusion:

Homemade chorizo is a delicious and versatile sausage that can be used in a variety of dishes. It's easy to make, and it's a great way to use up leftover pork. If you're looking for a new sausage to try, I highly recommend making your own chorizo.