In Mexican cooking, chorizo is a popular choice
Chorizo is Mexican sausage. It's typically sold in a casing and is known also as ground pork with spices, although it is sometimes prepared with beef. The Spanish version typically incorporates smoked pork, which is milder, while packages labeled "Mexican" are hotter.
This wonderful sausage is included in many recipes, including egg dishes, soups, stews, and with beans or rice.
It's also easy to make your own, which also lets you control heat and salt content. You don't need casings; just make patties of any size and then cook before adding to other dishes.
2 pounds ground
Rehydrate the ancho chiles by simmering for 20 minutes. Drain thoroughly and place in a blender or food processor. Use a spice mill to create powder from the cloves and bay leaves. Add to food processor. Next, combine the remaining dry ingredients plus the vinegar and wine. Puree. In a large bowl combine pork and pureed mixture and blend thoroughly by hand.
At this point, you
can place sausage in casings if desired. If not, cover in a glass or
plastic bowl (non-reactive container) and let marinate for 48 hours.
Remove and make small patties or balls and freeze. You can also cook
thoroughly first and then freeze. Once thawed, it's ready to either
brown or add directly to your favorite dishes for the deep, rich flavor
of Mexican sausage.
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
|All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.|