Recipe: Chorizo [edit]

Photo: Flickr user Kent Wang

Photo helpful? Yes No

See all photos...

Edited by: Sheri, Barnaby Dorfman, Alisa Escanlar, Iris Naseth

Related Blogposts

Bloggers, have you written about Chorizo? Add a widget!

Foodista Blog: “Homemade Spanish Chorizo”

December 23, 2008

There’s an old cliché that says, “People who like politics and sausage shouldn’t watch either being made.” I watched Barnaby make the latter yesterday and I can attest ...

full post

ARELY GASTRONOMY: “New Year’s Day Southern Style”

January 08, 2009

We’re happy to welcome Chris Barber, LA-based artist and food lover, as one of our new guest bloggers. New Year’s Day means one thing at my place – good ...

full post

Foodista Blog: “Hasselback Potatoes”

January 01, 2009

Hasselback potatoes are a Swedish creation, named after the Stockholm restaurant - Restaurant Hasselbacken - that served them back in the 1700s. They are made from whole potatoes that are peeled and ...

full post

Foodista Blog » 2008 » December: “Homemade Spanish Chorizo”

December 23, 2008

There's an old cliché that says, "People who like politics and sausage shouldn't watch either being made." I watched Barnaby make the latter yesterday and I can attest ...

full post | More from this user

Related Content

Wikipedia

Chorizo (; ; ; ) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is usually pronounced , , or , but sometimes mispronounced . Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (''pimentón''/''pimentão'' or ''colorau''). Mexican chorizo usually has the consistency of ground beef, though drier, due to the high chile powder content. Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in apple cider or other strong alcoholic beverage such as Aguardiente. It also can be used as a partial replacement for ground beef or pork.

Comments

You need to sign in or sign up to leave a comment.

Yield: 16 servings

[edit] Ingredients

4	ounces White vinegar
3	pounds ground beef
1	pound ground pork
2	tablespoons oregano
2	teaspoons ground cumin
5	clove garlic, finely minced
½	teaspoon black pepper
2	teaspoons salt
3	tsb. chili powder

[edit] Preparation

Step 1	Moisten chili powder with enough white vinegar to make a thick paste.
Step 2	Combine beef and pork and mix all other ingredients as well. Let mixture stand in a covered glass or ceramic bowl overnight.
Step 3	Pour off accumulated liquid. Thaw and shape sausage into desired shapes
Step 4	Fry over medium-high heat. Cook until no longer pink inside or approximately 10 minutes.