My Mexican Chorizo (cased)

[lrfiv]

Hello!

After seeing the other Mexican chorizo recipes posted here, I figured I'd post the ones I made this weekend. If you've never seen Mexican chorizo stuffed, relax, it's sold that way, although loose is probably as common if not more so. I like them cased for a few reasons:

Portion control is a snap (no need to saw at a block of frozen meat for surprise guests, just pop a few from the freezer).

I actually enjoy cooking and eating chorizo as a whole sausage.

Sometimes if making something like frijoles de la hoya, I'll drop a couple links in for flavor (when I don't want meat chunks in it for whatever reason, like I'm going to refry part of the beans).

mexican_chorizo.jpg

• lrfiv
• Oct 11, 2012

Disclaimer: I'm a beginner! Long time eater of sausages, pretty good cook, but newbie at this meat science stuff.

mexican_chorizo_fried.jpg

• lrfiv
• Oct 11, 2012

The seasoning is my own - ancho chile and chile California in a 2:1 ratio, garlic, Mexican oregano, heavy hand with freshly toasted and ground cumin, and pureed, pickled chipotles (not the canned in adobo stuff, which are good, but different).

Yes, they were pretty tasty!

 

[daveomak]

Lowell, morning and welcome to the forum..... Great looking chorizo....  that's in my bucket to do.....  Dave

 

[chilefarmer]

I am a lover of Chorizo, ( I am talking Mexican Chorizo not Spanish) yours looks super. I to make links and bulk. I also sometime add some cure #1 when I mix the sausage. Then smoke links with mesquite wood. Really adds another layer of flavor in a good way. Enjoyed your post. CF

 

[boykjo]

Looks great....................

Joe

 

[iceman55]

I am a lover of Chorizo, ( I am talking Mexican Chorizo not Spanish) yours looks super. I to make links and bulk. I also sometime add some cure #1 when I mix the sausage. Then smoke links with mesquite wood. Really adds another layer of flavor in a good way. Enjoyed your post. CF

Wow! That sounds good. I see another to do list starting :grilling_smilie:

 

[roller]

Looks real good. I had some with my eggs this morning...

 

[iceman55]

I am a lover of Chorizo, ( I am talking Mexican Chorizo not Spanish) yours looks super. I to make links and bulk. I also sometime add some cure #1 when I mix the sausage. Then smoke links with mesquite wood. Really adds another layer of flavor in a good way. Enjoyed your post. CF

Sounds like a great recipe chilifarmer. :grilling_smilie:

 

[scarbelly]

Looks tasty - I have made lots of Chorizo over the years and really enjoyed ChefRob's recipe but this sounds good too . We do bulk and do 1/2 # food saver bags so we can portion control.

Nice job  

 

[lrfiv]

Thanks everyone for the feedback, I have lots to learn, so the more the better.

chilefarmer - a little mesquite smoke sounds like a wonderful addition! My current smoking setup is a little dodgy, but this gives me a great reason to upgrade.

Scarbelly - that ChefRob recipe sounds great, no doubt there. I don't have a Food Saver, or any other brand of vac pak equipment. I can sure see the motivation to get one though! If I don't slow down I'll soon be up to my eyeballs in cured and smoked meats. I have my eye on a case of bellies, especially since my girlfriend has announced she can't possibly go back to storebought bacon. A vacuum packer seems like a wise investment.

 

[couger78]

Sometimes if making something like frijoles de la hoya, I'll drop a couple links in for flavor (when I don't want meat chunks in it for whatever reason, like I'm going to refry part of the beans).

Using chorizo with beans is always a good idea, if you ask me!

Something about the spicy, meaty richness of a good chorizo really takes frijoles to a whole new level.

Nice job on the those stuffed chorizos. They look tasty!

Kevin

 

[scarbelly]

Until you get a vac sealer you can do this - portion your sausages and wrap in plastic wrap then into zip locks and suck out as much air as possible. 

I am on the Foodsaver email list and always post their sales so keep an eye out for the next sale. For bags - buy them from Lisa B at Vac Sealers Unlimited who is a sponsor here 

 

[jp61]

 

 

[ronrude]

Nice chorizo.  It is definately on my list.  I also like the idea of mesquite smoked ones.  Great Ideas!

If you are on a tight budget,I have had great luck with the $50 seal a meal.  I don't know how they hold up to foodsaver, but I like mine.

 

[driedstick]

very nice

 

[chefrob]

Irfiv, nice lookin' stuff!

I am a lover of Chorizo, ( I am talking Mexican Chorizo not Spanish) yours looks super. I to make links and bulk. I also sometime add some cure #1 when I mix the sausage. Then smoke links with mesquite wood. Really adds another layer of flavor in a good way. Enjoyed your post. CF

i've done this too and it is great...........