Homemade Chorizo Recipe – Cappers Farmer

1 / 2

Chorizo traditionally incorporates the methods of fermentation, curing, and smoking to create a flavorful sausage. However, it’s popularity throughout Europe and the Americas is so widespread that many methods, recipes, and renditions have developed to recreate the savory taste it is known for.

Photo by Shaye Elliot

2 / 2

“Family Table” by Shaye Elliot brings the do-it-yourself movement to the kitchen as she relies on whole foods from her homestead to make healthy, unprocessed meals for her family.

Cover courtesy of Lyons Press

Makes 3 pounds SERVINGS

Ingredients

3 pounds ground pork, at least 30 percent fat (aka: sausage meat)
1 large onion
3 tablespoons balsamic vinegar
1 tablespoon cumin
1 tablespoon coriander
3 bay leaves
5 cloves
2 allspice berries
1/4 teaspoon cinnamon
1 tablespoon fresh oregano
1 tablespoon fresh parsley
1 teaspoon salt
1/2 teaspoon chili powder (or 1/2 teaspoon red pepper flakes)
1/2 teaspoon black pepper
1 tablespoon sweet paprika
1 tablespoon smoked paprika
5 cloves garlic
Red wine

Directions

Put the ground pork in a large bowl. Set aside. Ignore the pork. Let the pork be.

Combine the onion, vinegar, cumin, coriander, bay leaves, cloves, allspice berries, cinnamon, oregano, parsley, salt, chile, pepper, paprikas, and garlic together in a food processor or high-powered blender.

Blend the ingredients until smooth, adding red wine as necessary to ensure it all gets blended well together. I just add the wine through the hole at the top of the blender until there’s enough liquid in the mixture to really make it blended.

Combine the sauce and pork with your hands until well combined.

Oh, by the way, that’s it! You’ve now made chorizo. All that’s left is to fry it up. I do this on high heat, because I love it when the chorizo gets little crispy, browned bits.

More from Family Table:

• Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe• Cilantro Aioli Recipe• Roasted Sunchokes with Tomatoes and Lemon Recipe• Asparagus Soup with Poached Eggs Recipe• Oven-Fried Zucchini with Cilantro Aioli Recipe• Instant Berry Ice Cream Recipe• Red Wine and Honey-Poached Pears and Plums Recipe
Reprinted with permission from Family Table: Farm Cooking from the Elliot Homestead by Shaye Elliot and published by Lyons Press, 2018.Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store.

PRINT RECIPE