Chorizo Recipe – Eats Now

Name: Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds boneless pork roast, cubed; 1 large onion, finely chopped; 3 tablespoons red wine vinegar; 1 tablespoon plus 2 teaspoons red pepper; 1 tablespoon plus 2 teaspoons coarsely ground black pepper; 2 tablespoons salt; 2 tablespoons brandy; 1 tablespoon red pepper flakes; 1 tablespoon fennel seeds; 5 large cloves garlic, minced; 1 teaspoon ground cumin; Pork sausage casings (6 to 9 feet); 1/2 cup water, divided

Servings: persons

4 1/2 pounds boneless pork roast, cubed
1 large onion, finely chopped
3 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons red pepper
1 tablespoon plus 2 teaspoons coarsely ground black pepper
2 tablespoons salt
2 tablespoons brandy
1 tablespoon red pepper flakes
1 tablespoon fennel seeds
5 large cloves garlic, minced
1 teaspoon ground cumin
Pork sausage casings (6 to 9 feet)
1/2 cup water, divided

1
Grind pork into a large mixing bowl using coarse blade of meat grinder. Add next 10 ingredients; mix well. Grind mixture through meat grinder a second time. Cover; refrigerate 4 hours to blend flavors
2
Rinse pork casings thoroughly with warm water; drain. Tie one end of each casing securely with cotton string. Stuff sausage mixture into casings according to basic directions for stuffing sausage. Twist and tie casings into 8-inch links. (Sausage links may be cooked immediately, refrigerated 3 to 4 days, or frozen for later use.)
3
Place half of links in a large skillet; pierce each link with a needle 3 to 4 times. Add 1/4 cup water. Cover; simmer 10 minutes. Uncover and cook over low heat, turning sausage frequently, until water evaporates. Repeat procedure with remaining sausage links and water. Slice and serve warm or use in other sausage recipes.

1441

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 1/2 pounds boneless pork roast, cubed, 1 large onion, finely chopped, 3 tablespoons red wine vinegar, 1 tablespoon plus 2 teaspoons red pepper, and more.

Yes, Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo

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