From this website:

http://www.mexican-barbecue-recipes....zo-recipe.html

Sausage is one area where I actually follow a recipe, and use about
1/4th of the salt called for in most of them. I've experimented and
come up with three recipes so far that work for me, and I use fresh
herbs from the herb garden wherever possible!

Chorizo, to me, is best used with eggs for omelets etc. I think it'd
also go well in beans but have not tried it yet:

Ingredients
1 lb pork, ground
1 Tbsp red chile peppers, ground (can substitute paprika)
1/2 tsp coriander, ground
1/4 tsp cloves, ground
1/4 tsp black pepper, ground
1/4 tsp oregano
1/4 tsp cumin, ground
2 cloves garlic, minced
1 tsp salt

Directions
Thoroughly mix spices together in a small bowl. Add to ground pork and
stir or knead by hand until spices are evenly mixed. Cover and
refrigerate to blend flavors.

Wrap unused chorizo in small portions and freeze for later use .


Mexican Chorizo Recipe
Serves 6

Ingredients
10 lbs boneless pork butt, ground
6 Tbsp salt
1 cup vinegar
5 Tbsp paprika
3 Tbsp hot pepper, ground
8 cloves fresh garlic, pressed
1 Tbsp oregano
2 tsp black pepper, coarse ground
1 cup water

Directions

Grind all the pork butts with a 1/4" grinding plate and place into a
large bowl. If it's too much trouble to grind your own, just buy ground
pork.

Add all remaining ingredients and mix thoroughly until all the spices
are evenly distributed.

Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang
chorizo to dry overnight in a cool dry place. Drying time for this
chorizo recipe will be a little longer than most.


Fast & Easy Chorizo Recipe
If you can't find real authentic chorizo where you live ...
... and you're in a hurry

This is a real wham bam I need it now recipe.

Ingredients
2 cloves garlic, mashed
1 tsp salt
1 Tbsp vinegar
2 Tbsp chili powder
1-1/2 tsp salt
1-1/2 pounds pork, ground

Directions

Mash garlic and salt together. Add all remaining ingredients and mix
thoroughly. Use in any recipe that calls for chorizo.

If you have time to let the chorizo set before using, the spices will
blend and you'll have a more flavorful mexican chorizo.

Chorizo Autentico

Ingredients

2 lbs pork, ground
3-1/2 tsp salt
6 Tbsp pure ground red chile
6 - 20 small hot dried red chiles tepin, Thai dragon, pico de gallo or
similar, crushed
4 - 6 cloves garlic, minced
2 Tbsp dry leaf oregano
2 tsp whole cumin seed, crushed
1 tsp black pepper, ground
1-1/2 tsp sugar
4 Tbsp cider or wine vinegar
2-1/2 Tbsp water

Directions:
Place ground pork in a large bowl and separate into medium-sized pieces.
Add all remaining ingredients and mix using two forks until thoroughly
and evenly mixed.

Use your hands and knead the chorizo some more until it is completely
mixed. Cover, refrigerate and let chorizo cure for a couple days.

You can use it immediately, but it always tastes much better when you
let the chorizo spices blend together. Your authentic mexican chorizo
will keep in the refrigerator about a couple of weeks.

Wrap the sausage in small packages and freeze unused portions. Chorizo
will keep several months in your freezer. It can also be stuffed into
casings and smoked like any other pork sausage.

Chorizo Mexicano
Serves 8
Ingredients
2 lb Pork; lean, coarse grind
1/4 lb Pork fat; chop fine
2 Tbsp Paprika
2 Tbsp Chili powder
1 tsp Pepper, black
1/2 tsp Cinnamon, ground
1/2 tsp Cloves, ground
1/4 tsp Coriander, ground
1/4 tsp Ginger; grated
1 tsp Oregano, dried, crushed
1 tsp Cumin, ground
2 tsp Salt
6 Garlic cloves; crushed
1/2 cup Vinegar, white
1/2 cup Sherry, dry (can substitute brandy)
1 Sausage casing (optional)
Directions:

Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper,
cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt,
vinegar and sherry (brandy may be substituted). Mix well with hands.

Mixture may be stored in a crock in cool place for twenty-four hours, or
better, for 2 or 3 days. Form into patties and saut.

Alternatively the mixture may be forced into sausage casing and hung to
dry in a cool place. This is best done in cold weather and hung in a
breezy place help with drying.

Mexican Chorizo

Serves 10

Ingredients
2 lb Pork tenderloin, ground
5 Chiles anchos
1/2 tsp Coriander seeds, roasted
1/2 tsp Peppercorns
1/8 tsp Cumin seeds
2 Tbsp Sweet paprika
2/3 cup Mild white vinegar
1/2 lb Pork fat
2 Chiles pasilla
3 Cloves
1/2 tsp Oregano (Mexican)
4 cloves Garlic, crushed
2-1/2 tsp Salt

Directions

Chop the meat roughly, (or use coarse ground pork), together with the
fat.

Toast the chiles well, turning them from time to time so they don't burn.

While they are still warm and flexible, slit the chiles open and remove
the seeds and veins. They will become crisp as they cool.

Grind the spices together with the chiles. Mix the ground spices and
chiles with the rest of the ingredients and rub them well into the meat
with your hands.
Cover the chorizo mixture and put in the refrigerator to blend for 3
days, stirring well each day. You can stuff the chorizo into sausage
casings, or use it straight from the bowl.

If you don't want to stuff the meat into casings, leave it to cure for
about a week. Store in air-tight container in the freezer.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

I see from these either ground (minced) or in one the alternative of
fine chopped.

When I used to do saucisse de Toulouse I found that about a quarter of
the meat (the fattier stuff) diced with three quarters ground gave a
nicer texture. Tedious for large quantities, but quite practical if
not doing too many at once and I'd think it'd work with the somewhat
harder chorizo style too.

Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

In article >,
Matthew Malthouse > wrote:

> I see from these either ground (minced) or in one the alternative of
> fine chopped.
>
> When I used to do saucisse de Toulouse I found that about a quarter of
> the meat (the fattier stuff) diced with three quarters ground gave a
> nicer texture. Tedious for large quantities, but quite practical if
> not doing too many at once and I'd think it'd work with the somewhat
> harder chorizo style too.
>
> Matthew

Well, I think course would work too, and I have a really course (chili
meat) grinder plate I can use to make it easy on myself. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> In article >,
> Matthew Malthouse > wrote:
>
> > I see from these either ground (minced) or in one the alternative of
> > fine chopped.
> >
> > When I used to do saucisse de Toulouse I found that about a quarter of
> > the meat (the fattier stuff) diced with three quarters ground gave a
> > nicer texture. Tedious for large quantities, but quite practical if
> > not doing too many at once and I'd think it'd work with the somewhat
> > harder chorizo style too.
> >
> > Matthew
>
> Well, I think course would work too, and I have a really course (chili
> meat) grinder plate I can use to make it easy on myself. :-)

Just realized I misspelled "coarse".

Sorry about that!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> From this website:
>
> http://www.mexican-barbecue-recipes....zo-recipe.html
>



<Recipes snipped>

I was looking through many of the recipes in Spanish just Google "receta
chorizo" some pages translate with Google some with Babble fish. The common
ingredients are pork, vinegar and powdered chilies.

Dimitri

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > From this website:
> >
> > http://www.mexican-barbecue-recipes....zo-recipe.html
> >
>
>
>
> <Recipes snipped>
>
> I was looking through many of the recipes in Spanish just Google "receta
> chorizo" some pages translate with Google some with Babble fish. The common
> ingredients are pork, vinegar and powdered chilies.
>
> Dimitri

Thanks. :-)

I can get pork for $1.49 on a regular basis, so it's cheaper to make my
own sausage. Plus I can control better what goes into it!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
>
> In article >,
> "Dimitri" > wrote:
>
> > "Omelet" > wrote in message
> > news
> > > From this website:
> > >
> > > http://www.mexican-barbecue-recipes....zo-recipe.html
> > >
> >
> >
> >
> > <Recipes snipped>
> >
> > I was looking through many of the recipes in Spanish just Google "receta
> > chorizo" some pages translate with Google some with Babble fish. The common
> > ingredients are pork, vinegar and powdered chilies.
> >
> > Dimitri
>
> Thanks. :-)
>
> I can get pork for $1.49 on a regular basis, so it's cheaper to make my
> own sausage. Plus I can control better what goes into it!
> --


The exact cut of pork doesn't matter for chorizo, so use whatever is
cheapest for you. It does need a tiny bit of fat though to work up
properly.