Mexican Chorizo

There is something so “suggestive” about sausages, something elemental … No wonder they are often the subject of ribald, schoolyard-type humour.

March 23, 2014 | | Back Issues | Food | Main Dishes | Recipes | Spring 2014

There are as many different kinds of dried chilies as there are recipes for chorizo. I bought árbol and ancho chilies because that’s what they had at Sola’s Side Door, a specialty food store in Creemore. I used a coffee grinder to crush them with the other spices.

Mexican Chorizo

Recipe submitted by: Cecily Ross

Ingredients

  • 2 lbs (about 1 kg) boneless pork shoulder cut into ¾-inch pieces
  • 1 tbsp árbol chilies, crushed (or to taste because these are hot!)
  • 1 tbsp ancho chilies, crushed
  • 1 tbsp chili powder
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp ground cloves
  • ½ tsp ground coriander

Instructions

  1. Mix pork and remainder of ingredients in a large bowl.
  2. Refrigerate (along with hopper and grinder attachment) for one hour.
  3. Place ice in a large bowl and set a smaller bowl inside it.
  4. Grind pork into the bowl using a coarse cutting plate.
  5. Form into 3- or 4-inch logs.
  6. Chill for another 30 minutes.
  7. Slide 18 inches of casing onto the sausage horn.
  8. Turn on stand mixer and stuff meat mixture into hopper allowing casing to fill to desired length.
  9. Use string to tie into sausage links.
  10. Grill or fry immediately, or freeze until ready to use.

About the Author More by Cecily Ross

Former pony clubber and lifelong horse lover, Cecily Ross is a freelance writer who lives in Creemore.

Related Stories

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

A Real Grind

Mar 23, 2014 | Cecily Ross | Back Issues

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

The Sausage King of Broadway Farm’s Market

Sep 9, 2011 | Nicola Ross | Homegrown in the Hills

Sausages that are fast becoming a popular option, even among Broadway Farm’s Market’s most health-conscious customers.

Related Recipes

Using a sausage horn, Chef Fabio expertly fills the sausage casings. Photos by MK Lynde.

Homemade Pork Sausage

Mar 23, 2014 | Cecily Ross | Back Issues

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.