Mexican Chorizo is one of my all time favorite sausages. I may be a little biased on this one as all of the family on my mother’s side is Mexican and we had this sausage constantly.
This is a fresh sausage that’s cured with vinegar in the refrigerator for about a week. The flavor of this Mexican sausage comes from the peppers that are used in the recipe. You can get creative with types of pepper you use, but typically you’ll find chiles ancho, guajillo, and or arbol in the recipe.
After this sausage is made a “curing” time happen in your refrigerator. This allows for the flavors to develop and the meat to slightly acidify (due to the vinegar). This is what gives chorizo it’s signature tangy like taste. The amount of time you allow this to cure is up to you as some people allow for 3 days where I typically will let it go a week.
During this process you’ll want to squeeze out any excess liquid that develops on a daily basis as this will further deepen the flavors.
One easy way to get rid of the excess liquid is to wrap your chorizo in cheese cloth and hang it in your fridge over a bowl. Each day simply tighten the cheesecloth and squeeze out the liquid. This works really well if you are making 5 pound or less.
With that being said these last 2 steps are completely optional as you can technically eat this the same day it’s made.
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 your very chilled meat till the mince becomes very tacky
- Allow to cure in your refrigerator for 3-7 days (squeezing out excess liquid each day)
- 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
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
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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