Homemade Chorizo Sausage Fresh Mexican Style Sausage Recipe
HTML-код
- Опубликовано: 6 сен 2024
- Homemade Chorizo - Fresh Mexican Style Chorizo Sausage. This is how to make fresh Mexican style chorizo sausage from scratch. This fresh Mexican Chorizo recipe from scratch is easy, and you don't even have to stuff it in sausage casings.
Ingredients:
2.25 Kg (5 lbs) pork shoulder
5 guajillo peppers
4 ancho peppers
250 mL (1 cup) white vinegar
15 mL (1 Tbsp) achiote paste (annato)
6 garlic cloves
1 bay leaf
10 mL (2 tsp) ground black pepper
15 mL (1 Tbsp) cumin
15 mL (1 Tbsp) Mexican oregano
2 mL (½ tsp) coriander seeds
1 teaspoon dried thyme
5 whole cloves
4 allspice berries
45 mL (3 Tbsp) paprika
30 mL (2 Tbsp) salt
Sausage casings
Method:
Remove stems and seeds from peppers, soak in hot water for 30 minutes.
Discard the soaking water and place the peppers, vinegar, achiote, and garlic in a blender and puree until smooth.
Grind and combine the remaining herbs and spices.
Cut up the pork into chunks that will fit through your grinder.
Chill the chunks to almost frozen, and then grind through a coarse plate (8mm).To the ground pork add the spice mix and the blended chiles; combine well.
return this mixture to the freezer for 30 minutes.
Re-grind using a fine plate about 4.5 mm.Place this mixture in your fridge for 12-24 hours in a covered container so the flavours can combine.
Portion this mixture into freezer containers, it will freeze well for months.
You can also stuff into casings if you desire.
0:01 How to make fresh Mexican Chorizo recipe from scratch
#LeGourmetTV #GlenAndFriendsCooking
Thanks for watching Everyone! *What do you cook with Chorizo?* Full recipe in the description box.
Yes.
I'm so happy I found your channel! It has been a bright spot in a not so bright year. Chorizo with eggs for breakfast is always a classic!
Breakfast, fried with some eggs and sliced potatoes. Sometimes i mix a bit in with the Taco meat.
I wonder what Ordinary Sausage would rate these!
Chorizo is also a great protein for tacos. Use hand made tortillas and you’re set.
"If you want a full sausage tutorial I've got one coming up in the pipeline."
You just couldn't resist it, could you Glen?
You beat me to it. The timing was impeccable.
If you want sausage making (and butchery) tutorials, _The Scott Rea Project_ is a real good RUclips channel.
This is a lot better than the common chorizo that we can find at the grocery stores in the US. Nicely done Glen.
It made some great tacos!
the stuff in the US, even if its from a mexican butcher, can often be mostly fat and whatever red chili is cheapest. it's also usually finely ground rather then minced and some places dont freeze or cool the meat before grinding so it can be like a paste.
The common grocery store chorizo in the US also has salivary glands and/or lymph nodes. I'm not squeamish and I'm not against using these, but I really find the mouth feel unpleasant when they are not ground up and integrated with the meat. I much prefer the home made stuff similar to this recipe.
@@sporkintheeye Yes, chorizo in the US is nothing but salivary glands and lymph nodes. Sloppy, greasy, over salty, and never cooked in the casing. There may be chorizo in Mexico that is more like the Spanish style,which is similar to Portuguese linguica.
Lmao you want good Mexican chorizo visit a Mexican carnicería (meat shop) stop going to ur chain markets and buying "chorizo" that's noting but fat
Yeah!!! Mexican Chorizo. One of my all time favorites. You are so right. There are as many versions as there are people who make it and they are all yummy!! Excellent video. I personally enjoy mine with eggs in a taco (for breakfast) but Mexican chorizo is great with almost anything!!
foods like this are why i hate it when people throw around the term "authentic" since many traditional foods had tons of widely varying regional varieties, and even the most famous/widely accepted version are usually just the one version that made it into a famous cook book. Alot of French foods had tons of variation but now most people tend to think of the version in Auguste Escoffier's books as the "authentic" or "traditional" version simply because his version is the most famous.
I live very near Mexico. I love chorizo. I blend mine with 30% beef. Usually a chuck roast. I also add a very small amount of granulated garlic and onion. I like to make Chorizo con papas y huevos. Some homemade tortillas.... Cheers from Arizona.
Hello, I loved the recipe, you did a great job, I'm Mexican living here in Canada for 2 years now, again great recipe, and an extra tip its to let the chorizo marinate for 24 hours, and then make the sausage, the flavor will be more intense and so much better, also try green chorizo awesome too!!
What would you use as a marinate?
Hello, in the same sauce and spices Glenn used on the video, if you let it sit for more time before cooking it , the taste will be significantly better.
I've lived in Mexico for over 15 years and my husband is Mexican and I've never known Chorizo to have cumin in it especially a tablespoon that is a very strong Spice would be overpowering all the other taste recipe is great just too much cumin
Haz huevo con chorizo y frijoles refritos con chorizo. Saludos desde México
A huevo que asi debe de ser...
The very first thing my dad showed me in the kitchen was sausage. We had a small cast iron hand crank that latched onto the counter. It was a cool experience, I think I was 13 when my dad said I needed to learn to cook. Always look forward to your videos.
Enjoying a cup of coffee, watching how the sausage gets made...
After watching this, I think sausage making will be my new kitchen skill to learn.
Chorizo on nachos is amazing. Hard to find in most Mexican restaurants so making your own chorizo (and the nachos) is worth the extra effort.
I love nachos with chorizo on top. You got to try Chorizo Fries! There is a place in San Diego that’s make some outstanding Chorizo Fries.
Damn Glen, some sweet smooth transitions on the spice and pepper blends. Even smoother than usual.
I seriously wondered if he only blended stuff for that long.
that looks fantastic. the mass-market stuff we have in the stores here in the US is a off-putting to me because it's got "lymph nodes" and "salivary glands" and is almost a forcemeat, where i really would rather there be more texture. there's nothing quite like a fresh chorizo taco. chop the sausage up, fry it on a flat top and serve in a couple small corn tortillas with a bit of cotija and a lime-heavy green salsa. heaven.
Saludos my Mexican dad is a retired butcher. He has a secret recipe for chorizo. My mom and us til this day enjoy this chorizo with frijolitos, chicharrones, eggs etc with flour tortillas all the time. An all time daily favorite enjoyed by Tex Mex, and Mexican Americans. From a bordertown next to Mexico in Texas, saludos y que pasen un buen dia!
I followed this recipe exactly, the results were delicious! The double grind made for a great texture, well worth the extra effort.
This is a wonderful video (as are all your videos). The Mexican chorizo available to me uses scrap parts like lungs. Having a recipe that is easy to follow and that uses meat cuts means I can finally taste some Mexican chorizo. Thank you!
I love it in my omelettes. Making sausage is something I wold like to learn to do. Thanks for sharing.
This is my favourite cooking program on RUclips. Informative, encouraging, genuine, honest.
I've never had Chorizo, but it sure looks like it would be tasty in just about any dish.
The problem with store bought chorizo is its 99% fat so it disappears when it cooks. It is delicious but homemade is definitely better
It is good in any recipe. Mixed with eggs is so tasty
CJ Meyers depends on the brand though, if you live somewhere where the Mexican community isn’t big you’re gonna have bad chorizo.
@@cjmeyers2926 thats why I've never cared for _Mexican_ cherizo, the stuff i always find is mostly fat so when I've cooked it I wind up with a giant pot of bubbling lard. I've had it in some mexican restaurants and it stains the whole plate red and had to strain each bite with a fork to drain the oil out.
This guy is giving away all our secrets bro..... get him!!!
Made this over the weekend and it turned out fantastic. So excited to see what all I can use this in. Our favorite local restaurant has a queso dip with a spoon of chorizo in the bottom that I’m definitely going to make.
This is the answer to my "how to make chorizo" queries. Keep the great content coming!
Órale, as a Californian Mexican, I appreciate your time in cooking this.. In the casing or out of the casing, it’s awesome. Delicious!
This really looked fantastic! I don't know why, but making chorizo always seemed really intimidating even though I've made other types of sausage but I definitely need to try this out so I can have a massive supply on hand for breakfast tacos!
Chorizo and potato tacos for the win onion , cilantro and salsa verde .
I love Chorizo. On paper, it's one of the nastiest things any being could create on Earth. But when you taste it, it is Heaven!
Man... Keep up the good spirit! Love the video. And I am envious of all your cool gear!
Used this recipe for a batch of venison chorizo. Had to scale up for 5 pound of venison and 2 pounds of pork fat. Used the chorizo to make huevos chorizo this morning. Turned out fabulous. Will definitely be my goto chorizo recipe. Just the right amount of heat and great flavor. Thanks for the recipe.
Portuguese Chorico..... The absolute best. Fall River Massachusetts made for generations by Azorian and Portuguese immigrants
When I make sausage, I do half in links and the other half in patties for burger or disassembled meat in recipes. Have also made dried chorizo with umai and that was awesome too. Tfs.
Love this! I have been making sausage during quarantine and I'm dying for sausage recipes! Thank you very much Glenn!!
My one trip to Canada was to Burnaby. Work thing. Stayed the night at a Holiday Inn, Attached was a restaurant that had Spaghetti in a red sauce with sliced (sauteed)chorizo. I think my favorite red sauce I've ever had. I'm a Californian so I've had plenty of Chorizo but it's always Chorizo and Egg, that Chorizo was different in texture, tighter, cured I suspect.
Love the top-down shot. I know its a lot more work.
Much better recipe than what I’ve seen on other RUclips videos 👍🏻
We just made our own Chorizo recently after buying some very awful sausage from our home town grocer. I love the tip to grind the mixture twice and will do this our next adventure in homemade Chorizo
Nice tips and excellent editting.
Thanks for the inspiration! I can never seem to follow a recipe exactly and this is my first try at making sausage. I’m very satisfied with the result. I had already boned and trimmed a shoulder so I added a package of bacon to get more fat, I also used some fresh peppers and used smoked paprika. Chorizo and eggs for breakfast and an Internet recipe for Puerto Rican beans and rice with chorizo and ham for supper. Thanks Again!
The RUclips plaque above the fridge would be the perfect spot 👌🏾
As a Canadian, I love discovering Canadian RUclipsrs! I first saw you in 2 Guys and Cooler but just subscribed to you. Those look great!
I just figured out what my weekend plans are! Looks awesome!
Never occurred to me to make this as "bulk" sausage. As I do not have a decent grinder, I could buy preground from the butcher and just do the rest of the steps! Thanks for the idea.
Cut the meat into small chunks and then use a food processor to finely grind.
I'm sure this is much better than grocery store!! I'm truly jealous
I think it’s amazing to see someone make a good wholesome sausage out of good ingredients after the existential horror that is Ordinary Sausage
There is a type of chorizo here in México (in Baja) that has become more and more scarce, which is the one that used to be hanged so the fat would drip out as it aged, the more it aged the better it tasted, it could be a month or more until all the fat dripped out, but I am not sure what's the recipe for it or if any recipe would do. Nowadays that one is mostly found in the neighborhood meat shops but commercial chorizo has to be refrigerated or else in a day it spoils.
PS
I recommend a chorizo and potatoes taco in a flour tortilla (technically a burrito), one of the typical breakfasts and lunchs (for work) in northwestern México, also found outside bars and discos at closing time (2 AM). A childhood friend of mine paid his studies and career by selling burritos at lunch time to people working in offices, he would sell 50+ daily after school for 25 US cents (we are so close to the US we use that currency to sell some things, "Ensenada's Fish Tacos" are 1 dll each here in Ensenada, shrimp tacos a bit more pricey LOL).
Saludos.
My hermosa mexican GF learned me those big dried chillies can sometimes have mold in them so she said to always cut them open, she also deseeds them. We made a bunch of pazoles rojos one weekend and sure enough there were a couple with mold in them.
Hello Glen, I love your channel. Also, I am glad that you like our hispanic dishes!. Greetings from Chile.
I LOVE to watch that crazy “Ordinary Sausage” channel. 😂😂😂 He just made White Castle sausages. 🤎
Achiote Paste, eh?
I am impressed. You go!
it is a great add to chili...
I'll be making the My "Oshawa" version tomorrow. I'm waiting for ingredients in the mail. First time trying it I cant wait.
I just moved and 2 local supermarkets make awesome in house Chorizo. Something I'm much to lazy to do myself but it sure tastes awesome in a lot of dishes.
Thanx for posting this video. I picked up several method tips that I think will prove valuable.
And I endorse your ingredient list as being more or less what you might call widely typical of Mexican chorizo. As you say, there are plenty of variations, but yours strikes me as representing the common base that most everyone starts from.
achiote paste?? That's a new one for me. Sausage looks great.
another name is annatto
recipe super accurate, cheers
Nice.I replace vinegar by white wine like Chardonnay.I will try your recipe with vinegar.
Let's ssssssssssSausage!
I made this recipe today and it's a 5-star recipe. The only changes I made are that I could not find mexican oregano at any of the local stores and I used apple cider vinegar instead of white. I made a 2.5 lb batch (in case I wasn't crazy about it) and now I only regret I didn't make 5 lbs
Great recipe. I am going to make some of this and add it to fried potatoes and onions as a delicious side dish for dinner sometime soon. Thanks for sharing!
Looks good. I'll have to do this recipe. I love a good chorizo potato egg burrito for breakfast!!
Your _longaniza_ recipe is quite similar to the one I have been doing, but with some extra spices. Once we finish what we have in the freezer, I definitely do this mix.
I'm excited for the sausage making video. Not to advertise other channels but Glen if you want other videos on sausage making, Scott Rea a British butcher has some great butchery and sausage-making videos.
I believe you got the names of the chiles backwards at the start of the vid. no big deal, both are amazing to work with.
I caught that too and you're right, no big deal. I however would have died a little if he pronounced it choriTzo.
@@rucker69 Oh yes. Even famous chefs and food people. That and pronouncing dulce de leche as dolCHe de leche and habanero as habaÑero.
Taste them with corn tortillas. Hreat! Thanks a los . Gracias desde Montreal.
If you are ever in Texas, buy some chorizo from HEB. Really good chorizo
Great recipe! Was looking for one that uses vinegar, whole dried Chiles, and achiote, and this one hit all the marks plus has a very fresh full flavor, and well researched. Can't trust a recipe from someone who uses pre powdered Chiles...
I used apple cider vinegar once with your recipe as well and it turned out great :).
Here in Europe we get Spanish choritzo. Soft and fatty cooking sausage and harder, coarser ground for slicing. Then usually a picante or doux option.
Cut your chorizo in to rough chunks. Gently fry in olive oil, usually shop bought sausage need extra picante smoked paprika reinforcement. Sprinkle a spoon or to into the oil, to make it nice and red for the next step. Remove the choritzo to the side.
Add cooked waxy potatoes and re heat. Towards the end, add plenty of sliced garlic. They should be nice and red and have crispy edges and corners. I some times add some chopped bell peppers, but not always.
Add pulped tomatoes. I use my own canned tomatoes, but fresh can work - either remove the skin or blitz them. Add hard Mediterranean herbs of your choice.
Adjust seasoning, and serve in shallow bowls with a pile of fresh, homemade bread.
Light lunch, supper or starter.
I’d love it if you could come up with a Spanish chorizo recipe. I just bought Charcuterie which I’m starting to read and Umai charcuterie kit.
Only thing I see that you’re missing is a dash of vinegar. That’s what gives it that characteristic tang, that is, IMHO essential in chorizo. 1C per 5# is just about right. I like your channel and have just subscribed. Cheers!
Dude....I love your channel. Top 10 on my list, keep it up.
North York Toronto represent!!!
Man I love this channel, bloody awesome work guys👍
0:15 i am insanely jealous that you get to leave the state/country TWICE in 1 season. I havent had a vacation in over 2 years (within the same state and it was only on the weekend), i havent had a full day off in years, and havent left the country since 2008.
I love this video. It's hard to get good chorizo around here for some reason. It's either the cheapest Mexican version that has no texture at all, or Spanish chorizo, which is okay, but it's a cured sausage, more like pepperoni.
Got the exact same spice mill and it's by far the best I've tried (got 3 others that don't see too much service).
I noticed the grinder still had forcemeat in it after completing 2nd (fine) grind. I run a piece of bread through to clear out the machine and simply mix it in the forcemeat.
Or instead of bread, you can just stick a little bit of 2nd grind back through and then pull it out with your finger when you disassemble the machine. No bread needed.
I hope that you make a Spanish-style Chorizo recipe as well...
This recipe could work without the grinder if you start with the ground pork as simply ground pork. Adding in the spices and peppers and leaving as ground Chorizo. Freeze the blocks of meat and spices and then transfer to a vacuum seal bag for vacuum sealing.
Glen's method of grinding the seasonings with the meat results in a more evenly spiced, homogenous mixture. Most professional butchers do it the same way Glen does
@@longtermcareexperiences-bi5685 I know I have no hope of having a grinder. My suggestions are only for those that want to try this without being able to own the equipment. Would the result be as good? I don't think so either. Is it better to have something close and good enough or to simply watch a video?
I have alot of venison I am grinding with pork in the morning..I was just thinking of all the small potatoes from my garden I have no use for. I may throw a few in my meat grinder and add to this mix and see how that is..personally it sounds great to me lol
If you don't have a grinder can you just mix the spices into pre-ground pork?
Always wanted to see your sausage, Glen.
And you got it on the mark with the vinegar and the chilies of your choice and the cumin and oregano. I think that that would be a very basic recipe for chorizo. The clove and coriander is extra in my POV which does not mean I’m right. And I’m sure the clove and the coriander is delicious but I have read other chorizo recipes that call for chilies cumin oregano vinegar and black pepper.
WELL DONE GLENN
💪😎💪
I have the same comment to make regarding Italian Sausage. Recipes call for it out of its skin.
In Britain we have Bangers and Mash type meals but I intend to make some Italian Sause Meat without bothering to put them in Skins. May do the same with Chorizo as well.
Looks very tasty, never had one of these. Here in Europe Chorizo is a different type more like an italian Salami
Well, they have many types of chorizo in Spain... The salami cured sausage is known as chorizo salchichon.. but this would be an uncured sausage - chorizo fresco
Try making the paella of northern Mexico: discada. It’s my favorite chorizo dish and it has all sorts of other meats and it’s great for tacos.
AMAZING LOVELY THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
H Glen. Soak the casing in warm water with a little phosphate, make them easy to handle.
Also I haven't seen your beer keg bbq in a while.
We love chorizo and so fortunate to buy freshly made locally. Have you tried machaca? It´s awesome with eggs, onions and jalepeños. Also - salsa on top!
Of course I would just not stuff them in the casings although I do like the casings but it’s too tough for me so I just make them into patties and fry them or crumble them and fry it. Serve it with tortillas and cheese and scrambled eggs or make it into a sandwich you can also do enchiladas with it too
Spanish chorizo next? Would be good to see how different the ingredients and process are.
Yes! I second this! Por Favor?
Hey glen..Try making a Chorizo burger, ground beef and Chorizo.
I always pan fry mine so I never make links. Love it.
Wow, that's a long way from the ordinary sausage channel
Quickly concluded that I am going to keep buying my Chorizo sausages. At least I was able to see some being made.
If your taco doesn't bleed orange, you're not eating a real taco! Good video! Thanks for sharing!
I find the whole sausage making process to be a matter of practice. I started this summer, and am getting better. I'm definitely still not perfect, buy the Scott Rea project has a great video for linking and tying sausage.
Oh, and for the love of God, at least try to make your own spice mix. You get to make it your own. Adjust to your taste.
Curious, you said "as best as I could do here in Toronto". What would you have done differently if you had it available?
Probably fresh spices and meat.
Or using fresh chili's, as in more of one kind, like fresh guajillo chilis, perhaps.
The commercially available Mexican chorizo is way fattier than what you made. What is a good ratio fat/lean?
Hi Glen, could you make some Nduja for us sometime soon?!
Common way in my country Mexico we use to eat "chorizo" mixed with scrambled egs,fried beans or with sauce,altough we have many type of "chorizo" ...