Mexican Chorizo Verde is a relatively new sausage (roughly 80 years old or so) and trust me when I tell you it’s pretty delicious!! It comes the region of Toluca, Mexico and instead of using the traditional chili’s that are in Chorizo, it uses lots of greens (spinach, lettuce, peppers, herbs, etc.). It’s an herb forward sausage that’s complex, nutty, bright, and very tasty.
Much like many traditional Mexican sausages this recipe uses vinegar. Vinegar is used to help extend the shelf life of this sausage. It does this by lowering the pH and creating an environment that not very hospitable to some unwanted bacteria. It is important to know, that adding vinegar to a sausage recipe will denature the proteins of the meat. This will keep the meat from binding together when it’s mixed. The end result will be more of a loose textured and crumbly sausage which is pretty standard in the Mexican sausage world. Often you might see this sausage in a casing but IMHO this sausage would be better made and stored in a Ziplock bag as I prefer to cook this sausage on a frying pan rather than in a casing.
You can freeze this sausage in 1/2-pound portions and take out what you need. It’s a fun sausage that’s delicious and is sure to have everyone talking at your next get together.
Follow these sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid or ingredients that is added to the mince needs to be ice cold
- Mix everything together till it’s well incorporated
- Allow to cure in your refrigerator for1-2 days and drain off any excess liquid
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Nice recipe, completely unexpected!
Cooking Mexican style tutorial sounds great.
Thanks
Awesome sounding sausage. I’m going to try this in beef with a 70:30 ratio.
here’s a question. I’d like to make it in a casing. And I won’t be putting in the red wine. Pakistan being a dry country, good red wine is hard to come by – so I’d rather drink what I have than put it into a sausage :). Should I exclude the red wine vinegar too if i want to have a more bound sausage, but in a casing.
P.S. I’m a huge fan of your work. Next time I’m stateside, I’d love to come visit and have a beer (and a sausage) with you :).
Yes. Omit the vinegar and the wine, only add 5% – 10% of the green chili sauce, add a binder like potato starch, and adjust the salt to 1.7%. Should be banging!!!
Could you leave it in the casing and grill it
yes. It will be rather crumbly though.