Pork Chorizo – How to make Chorizo from Scratch

Pork Chorizo

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Pork Chorizo

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

How to make Boudin – Cajun stuffed Blood Sausage

boudin

The Best Boudin

If you love Cajun recipes then you’re going to love Boudin.  And this recipe is by far the best I’ve ever had and I’m not just saying that, either.  I’m telling you that this is hands down 1st place, blue ribbon material right here.  This recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!

boudin

Boudin Dressing

Once you’ve cooked the bulk of this recipe it can be served as is, turned into sausage links or rolled into Boudin Balls and deep fried.  The majority of the ingredients is virtually the same for all 3 recipes, only one is served as a dressing, one get’s stuffed like sausage and the other gets dipped in an egg wash and breaded before they’re fried.  They are all delicious and fun to make but today we’re going to focus on stuffing hog casings to create Links that can be smoked, grilled, baked or pan fried.

boudin

Stuffing Boudin into Casings

In order to stuff the casings, however, you’re going to need a mixer with a meat grinder and horn attachments to form the links.  Another thing you’re going to need, obviously, is the casings themselves.  You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online.  I was fortunate enough to find Hog Casings, here locally, at my Harmon’s Grocery store.  They matched the bone marrow price in the meat department, which ran about $1.29 per pound, and 1 lbs. of these Hog casings goes a long way.  Plus they store in your refrigerator for up to six months if you keep them soaking in salt water.

Remember that Mardi Gras is in full swing, starting today(Fat Tuesday), so be sure to check out Crawfish Etouffee and my Homemade Jambalaya recipes.

Boudin Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

Use Hog, Lamb or Artificial Casings for Stuffing the Boudin.