|
|
Fresh Chorizo
Description
A delicious North American version of fresh Chorizo, a term encompassing several types of pork sausage originating from Spain. A flavorful combination of garlic, fennel, red pepper, brandy, red wine and vinegar.
Ingredients
At a glance
Home Made Sausage
Makes
5 Pounds
| 5 | feet medium (35-38mm) collagen sausage casing | | 3½ | pounds lean pork butt | | ½ | pound pork fat | | 1½ | tablespoons kosher or coarse salt | | 2 | teaspoons freshly ground black pepper (medium grind) | | 1 | teaspoon fennel seed | | 1 | teaspoon crushed red pepper | | 4 | cloves garlic, minced | | ¼ | cup dry red wine | | 2 | tablespoons brandy | | 1 | tablespoon red wine vinegar |
Methods/steps
- Prepare casings as per directions
- Cut the meat and fat into 1-inch cubes. For ease of grinding, freeze cubes for about 30 minutes.
- Grind the meat and fat together through the coarse disk of a meat grinder.
- In a large bowl combine the meat mixture, salt, black pepper, fennel, crushed red pepper, garlic, wine, brandy and vinegar. Mix well, using your hands or a meat mixer.
- Cover and refrigerate for 3-4 hours. The wine and brandy will seep the flavor from the spices and be absorbed into the meat.
- Stuff the mixture into the prepared casing using a sausage stuffer, prick air pockets, and twist into 4-inch lengths. Cut the links apart with a sharp knife.
- Place the links on a large plate, cover and refrigerate for a few hours or overnight to meld the flavors. Serve within 2 to 3 days or put in the freezer for up to 3 months.
- Grill, roast or saute until firm and cooked through or until the internal temperature reaches 160°F.
|
Featured Home Food Gourmet Recipe
|
Created by theidel
A delicious sausage that combines chiles, coriander and cumin that is an example of southwest culinary excellence. You won't be able to stop with one southwestern pork sausage on a bun topped with roasted peppers and onions. |
|
Home Food Gourmet Recipes 