7. June 2010 22:12
I've been making homemade chorizo for several decades. This is the recipe that I've worked out over time. It's simple to make and can really spice up a breakfast. In my opinion, chorizo should not be peppery hot.
- 1 lb lean ground pork or turkey (I prefer the low fat ground pork that Tyson's sells. It has less fat and cholesterol than the ground turkey we get.)
- 1 tsp salt
- 3 tbsp smoked paprika or ancho chili powder (Any mild ground red chile will do. Look in the ethnic food sections at your grocery store. I do not recommend the chili powder mixes sold in the spice rack at stores. The stuff is loaded with salt and other spices.)
- Pinch of ground cloves (a pinch is between an ⅛ and a ¼ teaspoon for me. I like more cloves)
- Pinch or two of cinnamon
- ½ tsp of oregano (I grow Greek oregano and much prefer its flavor.)
- Pinch of dried thyme (it's OK if you don't have any on hand, substitute a sprinkle or two of ground coriander.)
- ½ tsp ground cumin
- ¼ tsp of ground black or cayenne pepper. (I sometimes substitute ground white pepper. This adds a cajun type zest to the sausage.)
- Sprinkle of ground ginger (not fresh, it's too strong. It's OK if you use too much, it adds some zing!)
- Sprinkle of nutmeg (adds some unexpected flavor. Use sparingly)
- 3 crumbled Bay leaves (be sure to remove the stem, it's too tough)
- 4 pressed or crushed garlic cloves (substitution of garlic powder is fine)
- 1½ tbsp vinegar (I prefer red wine vinegar)
- Sausage casings (too much trouble for me, I usually crumble chorizo while cooking it anyway)
Mix the ingredients well and store in a glass or plastic container for a a day or more before cooking, the longer the better. Cover tightly to hold in the spice essence. The spices need time to infuse their flavors into the meat. The mixture will store in the refrigerator for a couple of weeks. I like to make chorizo on a Friday evening so it is ready for Sunday breakfast.
Cook the chorizo over medium heat and and serve mixed in with scrambled eggs. Takes about 10-15 minutes over medium heat.
I prefer not to make the chorizo too hot with cayenne or other hot chilies. Just keep some Tabasco® sauce around if you want spicy eggs, or cook your eggs with minced Jalepeńos.