Mexican sausages

Chorizo ​​is a small spicy sausage cooked on the basis of pork with a lot of spices. Such sausages are subsequently dried and eaten just like that, or they stuff a special sausage shell with minced meat and then fry. In the following recipes, we will learn how to prepare Mexican sausages chorizo ​​with our own hands.

Mexican sausages with their own hands

For those who are not ready to fool with the preparation of dried sausage , we recommend this simple mince recipe for chorizo, which can be stored frozen in parchment and fry before use.

Ingredients:

• hot chili - 2 pcs .;
• pepper jalapeno - 2 pcs .;
• garlic teeth - 3 pieces;
• Maksikanskiy oregano - 2 teaspoons;
• cumin - 2 teaspoons;
• apple cider vinegar - 115 ml;
• salt - 1 tbsp. a spoon;
• a bunch of green onions;
• minced pork - 570 g.

Preparation

In the stupa rub the cumin with salt and garlic. Add the resulting paste in the mince with oregano. Cut the peppers and onion greens, send them to the meat and pour apple cider vinegar. After thoroughly mixing the pork mince, divide it into equal portions and lay each on a piece of parchment. Form Mexican sausages chorizo, fix the edges of parchment, twisting into a bundle. Store the sausages in the freezer, remove the paper and cut before use.

Mexican sausages chorizo ​​- recipe

Let's pass to the authentic recipe of dry sausage chorizo, which can then be cut and served on the table as a snack. To implement this version of the recipe, you will need not only a special sausage casing, but also a well-ventilated room, in which the product will dry up.

Ingredients:

• Pork flesh - 2.3 kg;
• pork fat - 820 g;
• hot pepper - 2 tbsp. spoons;
• ground paprika - 1 tbsp. a spoon;
• garlic teeth - 4 pcs .;
• oregano - 1 tbsp. a spoon;
• cumin, coriander - 1 tsp each;
• red wine vinegar - 45 ml;
• sausage casings.

Preparation

Pork flesh can be cut finely by hand or pass through a meat grinder, but the fat should be cut large, cubes approximately in centimeter. Mixing the fat and meat, add all the spices from the list, as well as the chipped cloves of garlic. Fill the sausage casings with the finished mixture. Long sausage is tied in smaller sections, 30 cm long, and then cut, collect and tie the edges of the sausage together to get a ring. Sterile needle nakolite shell in several places so that the sausage does not burst when it dries.

Leave chorizo ​​sausages suspended in a dry and well-ventilated room for a couple of weeks, until you lose 30% of the original weight.