Fresh Chorizo

[wallie]

I have been searching on the site for a fresh chorizo sausage recipe without success.
Has anyone came across one?

Thanks
wallie

[wheels]

Wallie

There's recipes a plenty for fresh chorizo on Len Poli's site:

http://lpoli.50webs.com/Sausage%20recip ... RIZO-FRESH

Hope you find one you like!

Phil

[Chuckwagon]

Hi Wallie, Where have you been? Here’s a good chorizo recipe from ol’ Rytek Kutas. I knew him from his “Hickory Shop” in Las Vegas, Nevada way back in 1965. He gives credit for the recipe to some vaquero salvaje (wild cowboy) named Pedro Bossey of Mexico. Rytek (Richard) passed away in the late nineties and his outfit is now run by some of his family. Miroslaw Stanuszek, one of the nicest guys I’ve ever met, heads up research and development and is the assistant manager.

Mexican Chorizo
(fresh recipe)

10 lbs. boned pork butt
4 tblspns. salt
1 cup white vinegar
5 tblspns. paprika
3 tblspns. hot ground pepper
3 tblspns. fresh garlic
1 tblspn. oregano
2 teaspns. black pepper
1 cup water

Grind fresh black pepper into coarse particles. Mince the pork butt through a ¼” plate and mix well with all ingredients. Rytek said to mix it several minutes to “make it sticky”. (develop myosin) Stuff into 38-42 m.m. hog casings and dry them overnight. Because of the vinegar they are more difficult to dry than other sausages.
My best wishes, Chuckwagon

[wheels]

...and I've just remembered - there's one from Spuddy here:

http://forum.sausagemaking.org/viewtopi ... ht=chorizo

Phil
Edit
Oops ignore this - it's an air dried one!

[Nutczak]

I could never quite nail the perfect flavor I was looking for in fresh chorizo, until a friend of mine brought up the topic of "Mexican oregano" it is not the same as what we know as oregano, it is a golden color and actually closer to a version of "lemon grass" from his explanation(I do not have any cites to back this up) he also uses a few TBs of tequilla in his.

he gave me a bit of the mexican oregano and that was the flavor note I was looking for but could not get until this time.

Now here in the states, commercial fresh chorizo is made from lymph nodes, glands and other such nastiness. So texture was another issue that was different in mine.

[fremented]

I sampled some from a local store around here and they use some sort of sweetner in it. Frendly version, not over spiced and you could pick up a tad bit of sweetness. I enjoyed it, people would buy it as fast as they made it and put it out on display.

[Ianinfrance]

Hi folks,
After reading Grisell's recipe for chorizo, I was inspired to have a go. At the moment I've got about 4 lbs linked and blooming in the cellar.

I've taken some snaps, and there are ten of them at the beginning of my Picasa "piggery" page. I hope this link will work.
http://picasaweb.google.co.uk/ianmhoare/Piggery?feat=directlink#
And here are the links in the cellar.

[Nutczak]

Ian, Nice looking link job!!

I really should learn to link like that! It is not common in the states, but I think I might start doing it anyways

[wheels]

Nice looking chorizo Ian. But, I bet those wines would be of more interest if we could see the labels?

Phil

[Ianinfrance]

Hi Nutczak & Phil,

I must come clean, it's Jacquie who does the linking, while I'm washing up the stuffer & things. We learnt by watching the video that's linked from the main site, and if one takes care to make sure a) not to stuff too full, and b) to make the twists at exactly the same distance apart, it's not too hard at all.

Phil, they were pretty good, though still a little sandy in texture. Probably down to a lack of fat. The meat was very lean, even the belly, and with 1600g of meat, I only added about 200g of the throat fat. The sausages gave out very little fat when being fried. For once, I really made an effort to get/keep the meat ice cold, giving it about an hour in the freezer after being seasoned, but before mincing, and then another hour - spread thin - after mincing and adding the (ice cold) wine, and before working pretty hard with the K beater in my big Kenwood chef Major for a couple of minutes. You can see the changed texture in the photos.

As for the wines.... I've got a few goodies there. I've been building up a cellar for over 30 years now.

[saucisson]

As for the wines.... I've got a few goodies there. I've been building up a cellar for over 30 years now.

So have I, but mine's empty, I think I must be doing something wrong...

hic...

[wheels]

Ian, was the meat actually frozen? If it is it can lead to a grainy texture - there's an explanation of the reason somewhwere on here (by sausagemaker I think).

Phil

[Ianinfrance]

Hi Phil,

Nope, well - not really. I cubed my meat, seasoned it and then put it into the freezer (-18C), spread out in more or less a single layer on a large stainless steel platter. I suppose I left it there around about half an hour. When I took it out to mince it WAS flipping cold, but hadn't really frozen, certainly not frozen solid. Once I'd minced it, and added the wine and vinegar, I put it back in the freezer again for about an hour before taking it out to work it with the K beater. Again, the meat was quite firm, more so round the outside, than it had been when it went in, but certainly wasn't frozen solid. It would be ironic if, in trying to make sure I was working cold enough, I went too far, wouldn't it!!

[wheels]

Ian

A number of us found that citric acid made chorizo granular, I wonder whether the vinegar is having a similar effect?

Phil

[grisell]

Did you like them?