How To make Chorizos (Mexican Sausage)
2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.
How To make Chorizos (Mexican Sausage)'s Videos
Three Cheese Queso Chorizo Sausage | Homemade Chorizo Recipe
#chorizo #sausage #queso
These triple-cheese Chorizo sausages are like your favorite spicy queso dip turned outside-in! An all-pork sausage is seasoned with our Fresh Chorizo seasoning blend then mixed with green chiles and a blend of cotija, cheddar and pepper jack cheeses. We even threw in some tortillas for good measure.
You'll need:
10 LBs – Pork trim or Pork Butt
190 grams - No. 555 Fresh Chorizo Sausage Seasoning
16 oz – Diced green chiles (liquid included)
8 oz – Queso Fresco, ¼” dice
8 oz – High Temp Cheddar Cheese
8 oz – High Temp Pepperjack Cheese
4 oz – Tortilla Chips, crushed
10-12 oz – Mexican-style Beer (cold)
32-35mm Natural Hog Casings
For the full recipe:
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Chorizo, How to Make Chorizo Sausage
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Thanks for watching the Chorizo video, I hope you guys get a chance to make this awesome sausage at home.
Here is the recipe I used for the how to make chorizo sausage video.
Salt 18g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Binder 10g/kg
If you wanted to smoke the chorizo use this recipe.
Salt 15g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
I hope you guys enjoyed the how to make chorizo sausage video.
If there is any other videos you'd like to see let me know! I am trying my best to get one made up a week!
Enjoy!
dhcustomsausage.com
If you feel up to it here is a link to Patreon:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys need a stuffer to make your sausage making process smother here is a link:
If you guys are looking for a nice knife set here is a link:
Homemade Chorizo Recipe • A Great Mexican Sausage! - Episode 309
Bonjour my friends! In this episode I'll show you how to make my Homemade Chorizo recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #dairyfree #Mexicancuisine #easyrecipe #glutenfree #pork
Mexican Style Chorizo Sausage | Celebrate Sausage S03E23
@SmokinJoesPitBBQ
Today we are making a Mexican Style Chorizo Sausage.
Big thanks to Joe over at Smokin Joe's Pit BBQ for his help with this episode, be sure to check out his YouTube channel
Don't forget to subscribe while you are there and tell him 2 Guys & A Cooler sent you????.
You can find a printable recipe here:
New Mexico Chili:
Pasilla Chili:
Chile Ancho:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
Items you might find helpful when making sausage:
Ceramic Honing Rod (for Knife Edge Maintenance):
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Custom Cutting Board:
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
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Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Celebrate Sausage S01E20 - Spanish Chorizo
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Spanish Chorizo.
You can find a printable recipe for this Spanish Chorizo here:
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:
Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys
We want to thank the sponsors of this years show and we invite you to check out their stores for your charcuterie needs.
The Sausage Maker:
Casings:
Cures and Binders:
Stuffers:
Grinders:
Smokin It Smokers:
Eva-Dry Dehumidifiers:
Apera Instruments pH meters:
If you have a YouTube channel and would like to be considered for a part in Celebrate Sausage 2021 or if you are a company and would like to talk about sponsorship you can contact me here:
CELEBRATE SAUSAGE SPECIAL: Meredith Leigh's Online Charcuterie Intensive Workshop. Her classes cover a wide range of topics for the beginner and the advanced sausage maker. She has extended a special Celebrate Sausage discount till December 31, 2020.
You can check out her online course here:
Add the coupon code: CELEBRATESAUSAGE for a discount on on class or the entire course..
Books featured on this series:
Charcuterie for Dummies (Mark LaFay):
Pure Charcuterie (Meredith Leigh):
The Ethical Meat Handbook (Meredith Leigh):
Charcuterie (Michael Ruhlman):
Salumi (Michael Ruhlman):
Also be Sure to check out our Amazon Store front to see all the things we use:
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model
Vacmaster Vacuum Sealer
Chef's Knife Yaxell Gou 8inch
Wusthof Boning Knife
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
Sous Vide (For home use):
Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 2200
Dehumidifier Eva-Dry 1100:
TaoTronics Humidifier
My Absolute favorite thermometers:
• Thermapen Mk4 -
• DOT Kitchen Temperature Reader -
• Signals (4 Channel Temperature Probe) -
• Extra Big and Loud Kitchen Timer/Alarm -
• Pocket Temp/Humidity Meter:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
How to make The BEST Mexican Chorizo Recipe
Easy homemade Mexican Pork Chorizo! As requested amigos, I’ll be showing you how I prepare our family quick and easy chorizo. Please review the recommendations below. Mexican breakfast sausage here we come-You got this! #viewsclub nothing but love and kindness towards you always ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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Try the NEW AL Pastor Chorizo-
Chorizo tastes best when marinaded minimum of 24 hrs in the refrigerator
Ingredients
1 A pound of ground pork
1/4 cup guajillo chili powder
2 Tbs ancho chili powder (optional)
2 Tbs oil (canola)
1/4 cup apple cider vinegar (Tip below)
1 Tbs Mexican Oregano
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs ground cumin
1 large bay leaf (ground)
1/8 tsp clove spice powder (if you don’t have 1/8 measurement- half of 1/4 tsp will work :)
1/4 tsp thyme
Black pepper to taste (Suggestion: 1/2 tsp)
Salt to taste (start with 1 tsp)
Soyrizo recipe-
Chorizo torta recipe-
TIPS
*If chili pods are fresh and need to be dried- set your oven at 200 degrees (F)- time will vary with chili pods 3 minutes on each
*If you want it SPICY! Add 6 ground chiltepines or 2 ground chiles de Arbol. Cayenne pepper is also a great alternative amigos
*VINEGAR!!! If you like a strong tangy vinegar flavor use 1/2 cup vinegar. I suggest starting the recipe as is and a make it comfortable for your home next time you prepare chorizo. I’m available in the comments if you can’t quite pinpoint the flavor you desire. Not all chorizos are created equal and store brand chorizo is great and has been in the package some time allowing flavors to combine. Allow the flavors to combine in your refrigerator. I like the minimum of 48 hours of rest/ marinade time.
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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#Viewsrecipe #viewsontheroad #chorizo #sausage
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.