Saturday, September 15, 2012

HOMEMADE CHORIZO


Who is headed for the farmer's market this morning? If you are like me, you love farmer's market day. I am so lucky to live in Austin where, thanks to the SFC (Sustainable Food Center), we have several markets every week. Last week I picked up some pastured pork from Smith and Smith Farms with several projects in mind. One of them was making my own chorizo, the spicy mexican sausage you can eat with anything. As soon as I finish this post, I am cooking some up to scramble with my morning eggs. You could add this to any veggie dish too. Because it has cinnamon in it, it would pair beautifully with sweet potatoes. You could stuff it in some jalapenos and wrap it in bacon-- throw it on the grill. Okay I'm salivating. This is a great weekend project as you can freeze it for future meals. Enjoy!

Homemade Chorizo
1 lb ground pastured pork
4 dried Ancho Chiles
1/4 c apple cider vinegar
1/2 onion, roughly chopped
3 cloves of garlic, peeled
1 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper


Remove seeds and stems from the ancho chiles. Toast in a dry skillet over medium high heat about one minute, flipping over halfway through. Add just enough water to the skillet so that the chiles are covered. Bring water to a boil. Cover, remove from the heat and let stand for 20 minutes. After 20 minutes, discard the water and puree the chiles, vinegar, onion, garlic, cumin, paprika, chili powder, salt, cinnamon and pepper in a blender until smooth. In a medium bowl, thoroughly combine the pureed mixture with the pork.


Don't forget to enter my first giveaway of a $100 gift card to Snap Kitchen! This contest ends on Tuesday, September 18, 2012 at 10:00am. See this post:

12 comments:

  1. This sounds so delicious! I love chorizo but you just can't find it in the stores without all of the nasties in it. Nothing better for breakfast than some chorizo with nopales and scrambled eggs with fresh avocado on the side.

    ReplyDelete
    Replies
    1. I love nopalitos and chorizo! I bet a chorizo-nopalito-sweet potato hash would be awesome, especially topped with avocado. I hope you make the chorizo and love it.
      B

      Delete
  2. This looks amazing. Thanks for sharing.

    ReplyDelete
    Replies
    1. You're most welcome, Jessica! I hope you like making it!

      Delete
    2. Have you ever tried to make this with beef instead of pork? I would love to try it, but do not eat pork!! I am afraid it would end up tasting more like a burger than sausage, what do you think? Any help you can give me would be greatly appreciated!!! Thanks!

      Delete
  3. Yeah... I'll be making this in a couple weeks.

    ReplyDelete
  4. Just dicovered this page and this recipe...can't wait to try it...just one question..what did you wrap them in? Regular cling wrap? Can you boil them in that? or do you refrigerate until firm and then unwrap and fry? Thanks for any help in advance!! Thanks

    ReplyDelete
    Replies
    1. Hi Booneyhead,
      I wrapped them in plastic wrap only to store them in the freezer. You could stuff this into proper casings if you wanted, but for this application I just cook it in a pan like you would any other ground meat. You could form them into patties and fry them that way, too. But no, do not boil the plastic wrap. Bad idea!

      Delete
    2. Thanks so much for your fast reply! I would have not boiled them in the plastic..unless it was a chemical free plastic..which (as far as I know) does not exist.
      I already put all the ingredients on my todays shopping list...can't wait to make them!!! Thanks again for sharing and helping!!

      Delete
  5. "In a medium bowl, thoroughly combine the pureed mixture with the pork." And then? The meat is raw, so what's next? Fry them, cook them? I don't understand..... And why pastured pork?

    ReplyDelete
    Replies
    1. Next, you can fry it up in a pan (like you would ground meat), stuff in in mini peppers and broil in the oven, stuff it in casings and cook it up -- get creative!
      Pastured pork is of higher quality than factory farmed pork. It is lower in inflammatory omega 6 fats and free of hormones, antibiotics and toxins that can make you sick.

      Delete
  6. I'm very new at eating this way..very new...so where would one get pasteurized pork? Is it an item that one can get at any local market/or go some where specific? If at local store will it be well marked as pasteurized or must you ask? Thanks..a bit overwhelmed and one more question..do things ever go on sale regularly, to eat better whole food, clean food etc is do very expensive..where are some web sites that might help whit that if so. :)

    ReplyDelete

Print this