Mexican-Style Fresh Chorizo
Transform humble pork shoulder into vibrant Mexican chorizo with this boldly spiced recipe that captures the authentic flavours of Mexican markets and home kitchens. Starting with 1.2 kg of well-marbled pork shoulder, this sausage gets its signature deep red color and complex heat from a blend of paprika, cayenne, and chilli flakes, while fresh garlic adds essential punch. Unlike its Spanish cousin, this Mexican-style chorizo incorporates white wine for tanginess and is meant to be cooked fresh rather than cured, creating a versatile ingredient that can elevate everything from tacos and eggs to beans and potatoes.
Chorizo with Chilli
Nutrition Information
- Serving size: 100g
- Calories: 189 kcal
- Fat: 13g
- Carbohydrates: 0.6g
- Sugar: 0.6g
- Sodium: 1.2
- Fiber: < 0.5g
- Protein: 16g
Recipe type: Sausages
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Whilst most people in Europe associate chorizo with being a dried sausage from either Portugal or Spain, the version presented here is uncured and will need cooking. In Mexico, this sausage is left to develop flavour in the refrigerator for a couple of days and is then used to make wonderful casserole dishes with beans, seafood, and chicken. It can also be fried as a breakfast sausage with eggs and fried potatoes and is absolutely amazing when barbequed
Ingredients
- Pork shoulder– 1.2 kg - (2.66 pounds) (* see note)
- Paprika - 3 tablespoons
- Cayenne powder - 1 teaspoon
- Chilli flakes – 2 teaspoons
- Garlic - 4 cloves minced
- Black pepper - 1 teaspoon (ground)
- Sea salt. - 1 tablespoon
- Dry white wine - ⅓ of a cup
- Sausage casings - 2 meters (± 7 feet) 32/34mm (approx. 1 11 /32 inches wide) (see note)
Instructions
Pre-preparation
- Soak the sausage casings in cold water for 24 hours to remove excess salt
Making Sausage
- Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
- Combine all the spices with salt. Mix well
- Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
- Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.
- Using your hands, mix spice, garlic, and wine into minced meat for 2 to 3 minutes.
- Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
