Homemade Smoked Chorizo Sausage The BBQ Buddha from thebbqbuddha.com
Introduction
Chorizo sausage is a popular type of sausage that originates from Spain, but is now enjoyed worldwide. It is made from pork, seasoned with a blend of spices, and cured to create a rich, smoky flavor. In this recipe, we’ll be showing you how to make your own chorizo sausage at home.
Ingredients
To make chorizo sausage at home, you’ll need the following ingredients:
2 pounds of pork shoulder or butt
1 tablespoon of sea salt
1 tablespoon of smoked paprika
1 tablespoon of sweet paprika
1 tablespoon of garlic powder
1 tablespoon of dried oregano
1 tablespoon of ground cumin
1 tablespoon of red pepper flakes
1/4 cup of apple cider vinegar
2 tablespoons of olive oil
Natural hog casings
Pork Shoulder or Butt
You’ll want to select a piece of pork shoulder or butt that has a good balance of fat and meat. The fat will help keep the sausage juicy and flavorful, while the meat will give it texture. Make sure to trim off any excess fat before using it in the recipe.
Spices
The spices are what give chorizo sausage its distinct flavor. You can adjust the amount of each spice to suit your personal tastes.
Apple Cider Vinegar
The apple cider vinegar helps to tenderize the meat and adds a tangy flavor to the sausage.
Olive Oil
The olive oil adds moisture to the sausage and helps to bind the ingredients together.
Natural Hog Casings
Casings are the thin, tubular membranes that hold the sausage filling. Natural hog casings are the most common type of casing used for chorizo sausage.
Instructions
Step 1: Prepare the Pork
Cut the pork shoulder or butt into small chunks and remove any excess fat. Place the pork in a large mixing bowl.
Step 2: Season the Pork
Add the sea salt, smoked paprika, sweet paprika, garlic powder, dried oregano, ground cumin, and red pepper flakes to the bowl with the pork. Mix well until the pork is evenly coated with the spices.
Step 3: Add the Liquid Ingredients
Pour the apple cider vinegar and olive oil over the seasoned pork. Mix well until the liquid is evenly distributed.
Step 4: Grind the Meat
Using a meat grinder, grind the seasoned pork into a fine mixture. Make sure to use a coarse grinding plate to get the right texture. If you don’t have a meat grinder, you can use a food processor instead.
Step 5: Stuff the Sausage
Put the ground meat into a sausage stuffer and attach the natural hog casings to the stuffer. Slowly fill the casings with the sausage mixture, making sure to pack it tightly and avoiding air pockets.
Step 6: Form the Sausage
Once the casings are filled with the sausage mixture, twist them into individual sausage links. You can make them as long or short as you like.
Step 7: Cure the Sausage
Hang the sausage links in a cool, dry place to cure for at least 24 hours. This will allow the flavors to develop and the sausage to firm up.
Step 8: Cook the Sausage
Once the sausage is cured, it’s ready to cook. You can grill, bake, or fry the sausage links until they are fully cooked and no longer pink in the middle.
Nutrition
Chorizo sausage is high in protein, but also high in fat and calories. One link of chorizo sausage contains approximately 150 calories, 13 grams of fat, and 6 grams of protein. It also contains a variety of vitamins and minerals, including vitamin B12, iron, and zinc.
Conclusion
Making your own chorizo sausage at home is a fun and rewarding project that will allow you to enjoy this delicious sausage anytime you want. With a few simple ingredients and a little bit of patience, you can create a flavorful and authentic chorizo sausage that will impress your friends and family.
