Ever wanted to Make Your Own Chorizo?
Welcome to our collection of Chorizo sausages recipes
Spanish Chorizo Recipe – Make Your Own Chorizo
There are as many recipes for Spanish Chorizo as there are Spanish Chefs, butchers and housewives. Like British and American sausage makers everyone has their own closely guarded secret. Each maker is sure that theirs is the best – in some case the only true Chorizo Recipe. This is my own tried and tested uncooked unsmoked undried chorizo recipe. Perfect shallow fried slowly to crisp the natural skin and release the vibrant red juices, or cut into pieces fried slowly once again and served in a risotto a stew or pasta dish.
Make Your Own Chorizo Recipe (Mexican)
Mexican chorizo is a development of the more famous and milder Spanish variety. it is popular in the chilli eating belt of Central America and the southern United States
This recipe originates from Sonora the heartland of Mexican Chorizo making. It is a fresh sausage, but it can also be smoked in order to intensify the flavour. I have reproduced the recipe fairly faithfully but be aware I have significantly reduced the chilli content as in mexico it would be used in small quantities to flavour a dish such as scrambled eggs or refried beans. There is nothing much to the recipe for this dish – just mix it up and stuff it in!
Make Your Own Chorizo Recipe (Phillipino)
Here we have an authentic Phillipino Chorizo Sausage Recipe. A spicy fresh sausage. This can be used in authentic South East Asian Recipes or stuffed western style in sausage skins and adapted to different cuisines. This Phillipino Chorizo Recipe will not let you down! Altenatively stuff them in sausage skins to create western style sausages and treat them as any normal uncooked chorizo