Easy, Make Your Own Chorizo

I wanted to use chorizo in a black bean dish this weekend, and all I could find was the dried kind; the kind that you slice like pepperoni. I wanted fresher chorizo, so I decided to make my own (minus the casings!) 

In doing a little research, I learned that there are distinct differences between Spanish, Mexican, and Portugese chorizos. Since my inspiration for dinner was Mexican cooking this weekend, I wanted to make something closer to an authentic Mexican chorizo.

One of the techniques I learned was to combine the pork sausage with all of the flavorings, really work it all together, then let the meat sit in your refrigerator for up to a couple of days to let the flavors meld nicely. I only had a few hours to let the spices really infuse themselves into the meat, but that few hours really made a difference.

Ingredients:

• 1 lb pork sausage
• 1 1/2 tbsp paprika
• 1 1/2 tbsp chili powder
• 1/2 tsp fresh ground black pepper
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/8 tsp coriander, ground
• 1/8 tsp ginger
• 1 tsp Mexican oregano
• 1 tsp cumin
• 1 tsp salt
• 3 cloves of garlic, minced finely
• 2 tbsp white vinegar
• 2 tbsp sherry or brandy

Combine all ingredients in a bowl. I put disposable gloves on and really mashed and mixed it together with my hands – it’s the easiest way. Cover the meat and refrigerate it for up to 2 days.

You can substitute various dried chiles for the chili powder – anchos, other dried red chiles.

More about the various types of chorizo here.

Laura