Mexican smoked sausage chorizo

8 servings

60 minutes

Mexican chorizo is a spicy and aromatic product rooted in Spanish heritage but with a vibrant Mexican character. Its rich flavor comes from a combination of pork, fat, and a mix of spices including red pepper, garlic, oregano, cinnamon, and cumin. This product is known for its spiciness and slight tang from apple cider vinegar, making it an ideal complement to Mexican dishes. Chorizo can be grilled or pan-fried, added to tacos, omelets, soups or enjoyed as a standalone dish. Its deep meaty flavor and distinctive texture make chorizo a true embodiment of Mexico's culinary traditions.

Energy value per serving

• Calories: 714.2
• Proteins: 29.3g
• Fats: 66g
• Carbohydrates: 2.8g

Ingredients

• Pork shoulder: 1.4 kg
• Lard: 250 g
• Ground red pepper: 6 tbsp
• Salt: 1.5 tbsp
• Garlic: 40 g
• Dried oregano: 1 tsp
• Ground cinnamon: 0.5 tsp
• Ground cumin: 0.5 tsp
• Freshly ground black pepper: 0.5 tsp
• Ground cloves: 0.1 tsp
• Apple cider vinegar: 0.3 glass
• Pork intestines: to taste

Cooking steps

1. Pig intestines soaked in room temperature water for at least 30 minutes, then rinse.

   Required ingredients:

   • Pork intestines:  to taste

2. Place the pork and fat in a large bowl. Add ground red pepper, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Mix thoroughly with the meat and refrigerate.

   Required ingredients:

   • Pork shoulder: 1.4 kg
   • Lard: 250 g
   • Ground red pepper: 6 tablespoons
   • Salt: 1.5 tablespoon
   • Garlic: 40 g
   • Dried oregano: 1 teaspoon
   • Ground cinnamon: 0.5 teaspoon
   • Ground cumin: 0.5 teaspoon
   • Freshly ground black pepper: 0.5 teaspoon
   • Ground cloves: 0.1 teaspoon

3. Pass the meat through a meat grinder. Place a bowl under the minced meat, submerged in another vessel with ice.

4. Mix the resulting mass with a mixer on low speed for 1 minute. Pour in the vinegar, increase the speed until the mass becomes homogeneous. Cool down.

   Required ingredients:

   • Apple cider vinegar: 0.3 glass

5. Make a small cutlet and simmer it until cooked. Add spices to taste if necessary.

   Required ingredients:

   • Ground red pepper: 6 tablespoons
   • Salt: 1.5 tablespoon
   • Garlic: 40 g
   • Dried oregano: 1 teaspoon
   • Ground cinnamon: 0.5 teaspoon
   • Ground cumin: 0.5 teaspoon
   • Freshly ground black pepper: 0.5 teaspoon
   • Ground cloves: 0.1 teaspoon

6. Stuff the intestines with the prepared meat mixture, tying every 12-15 cm. The sausages can be fried immediately or stored in the refrigerator or freezer.

   Required ingredients:

   • Pork intestines:  to taste

7. Fry over medium heat or on the grill, let it 'rest' for 5 minutes and serve. Enjoy your meal!