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.

How to Make Italian Sausage

Ground Italian Sausage main pic

You’re going to love learning How to Make Italian Sausage.  This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.

The secret lies in 3 places.  First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back.  If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon.  Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.

The Second secret is the ingredients.  This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.

The Third thing is all about the binder.  The binder is what fuses the meat and ingredients together and keeps them from falling apart.  I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.

Italian Sausage Patties Main pic

For example:  Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar.  But I have found that Corn Syrup works even better and I add Vegetable Shortening.  Why the Shortening?  Cooking the sausage without it leaves the meat very dry.  It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.

If you’re interested in more of my recipes with sausage in them, check out my Egg Noodle Lasagna and my Spaghetti with Meatballs.

Italian Sausage Ingredients:

2 lbs Pork shoulder Cusion Meat
1 lbs Bacon
6 Garlic Cloves, finely chopped
1/4 cup Fresh Parsly, chopped
1 tbsp Fennel Seed
1 tbsp Italian Seasoning
1 tbsp Paprika
1 tbsp Red Chili Flakes
Salt and Pepper to taste, approximately 1/2 tbsp of each

Binders

1/3 cup Corn Syrup
1/4 cup Vegetable Shortening