Celebrate Sausage S01E11 - Mexican Chorizo

[@nektin9923]

I'm from Cebu, Philippines and the ancestors of our chorizo comes from Mexico which the Spaniards brought and introduced it to us, Filipinos at colonial time.

[@tanguman2]

THANK YOU, of all the videos on youtube you are the ONLY one who pronounced Chorizo correctly, that makes a HUGE difference for me because it means you grew up eating it

[@2guysandacooler]

LOL. Thank you and you are correct. I think I've eaten this sausage more than any other 😉. Cajun Boudin come a close second (Mom Mexican and Dad Cajun)

[@tanguman2]

@@2guysandacooler I was on messenger with my gf in Philippines and she saw me keep getting frustrated and saying NOOO nope nope nope as soon as heard them say choreeso, one was even supposedly Latina!!!! My brand I prefer is a Texas brand called "chorizo de san manuel" from El Valle/The Valley section of Texas. It's from a small community called san manuel which is now part of the Edinburg Texas city suburbs area off highway 281. Its one of the secret ingredients to my frijoles de vaquero

[@manatoa1]

I just checked out the recipe on your website and I LOVE that you have a scaling function built in. That is so wonderful.

[@jeremycdurant]

I've already made chorizo from several other recipes but I quite enjoy that I found this video and next time I will make it this way

[@toddstropicals]

Every (almost) Sunday it's chorizo and potato breakfast tacos here. I make my own chorizo too.

[@adolforosado]

Learning a ton from your videos. Just wanted to let you know about a Mexican sausage variation of chorizo called Longaniza. It has it's own recipe variations per region but it is made in a long sausage, rather than links, kind of a Peperonata. They also make a green color variation made with tomatillos and serrano peppers. Cheers!

[@ChefJimmyJ]

I'm a Staff Member of Smokingmeatforums. I've seen dozens of Chorizo Recipes and Not One, included a week long rest! Your procedure makes a lot of sense as there has Always been something missing with recipes I've tried. Your recipe and techniques have made an impression and you have gained a new Subscriber. Nicely done!...JJ

[@2guysandacooler]

Hey ChefJimmyJ Thanks for the comment!! Very cool feedback.

[@jevonshaw4786]

I made this last night. Not done with the cure but I went ahead and cooked up a little anyways. It is incredible. Best chorizo I've ever had.

[@joeh.6262]

Love me some MEXICAN CHORIZO here in Corpus Christi TX

[@Rmillerb1]

You never cease to amaze me Eric. I'm not sure if there are enough sausage recipes to keep you going indefinitly, but -sure hope I'm wrong.

[@tpcdelisle]

Another great one. Love it with eggs. Thanks as usual.

[@Cali62825]

Wow! Squeezing excess liquid is the step no one has mentioned an ANY recipes! Thanks.

[@USA__2023]

you will see similar in some of the mexican channels like Villa Cocina. she doesn't go a whole week and just lets it drain in the fridge.

[@Cali62825]

@@USA__2023 I did that. It shouldn’t take a whole week

[@greatthings4US]

Ahh....man! You're killin' me smalls! YUM! Thumb UP!

[@richardwilkinson9398]

I recently saw this video and become intrigued. Today I made a 1 lb batch. It was difficult to weigh the small amounts of spices on my kitchen scale for a small batch like this; but I made it happen. I have been making Mexican Chorizo for a few year and this is hands-down the best recipe. It's so full of flavor, and easy to make. I tasted a small amount as soon as I got it mixed. I'm excited about how good it will be after 7 days of curing.

[@shanevision]

Hi Richard m, I'm about to grind 5lbs of this up. I'm curious how your batch came out after the final cure?

[@shanevision]

I made a 5lb batch of this three days ago. Wrapped the sausage in cheese cloth and put it into a large bowl with a rack at the bottom. This works real well to strain the liquid. Each day the aroma from the sausage is getting more intense. So it's Sunday morning and I couldn't wait the full 7 days to try this. I just cooked some up with potatoes and tossed into a tortilla. WOW!! this is so unique and flavorful. You are right, it's like no other chorizo I've ever had. It's just booming with spicey and intense flavor. This is yet another easy to make and incredibly good sausage recipe. Nice job... Thank you for sharing.

[@felipeherrerias]

Hey! Great to see a Mexican preparation on your channel! I’ll try it out. Where I’m from (central Mexico) they always stuff chorizo in 25mm hog casings and ferment outside of the fridge for some days instead of the curing on the fridge step...

[@ReverendPONT]

Thank you for doing this series. Really getting me hyped up to buy all the equipment needed to start doing this myself.

[@2guysandacooler]

Thanks William. I can't wait to hear about your sausage making adventures.

[@gregwithoneg]

Don't be afraid to get a hand crank meat grinder, I paid $36 for ours and really it's not that hard to do a batch by hand.

[@ReverendPONT]

@@gregwithoneg I know and had one. I'm just a sucker for motorized tools lol.

[@johnschulenberg1]

Breakfast, lunch and SUPPER!!!😂

[@2guysandacooler]

Take the #celebratesausagechallenge. Which sausage will you be making from this series? You can find a printable recipe for Mexican Chroizo here: twoguysandacooler.com/mexican-chorizo/

[@martinm3474]

The chorizo I had had in Colorado was made with all sorts of pig glans and odd parts. Plastic casing and melted out dyed red grease. I think I heard a bit of a squeal as it hit the fry pan.

[@lilpixie25]

Woah, this must be a bomb of flavor, rly good job on the explanation!

[@adamnovelli853]

My favorite is with some yukon gold potatoes mashed in. It soaks up some of the rendered fat and spices...delicious. A little tomatillo avocado sauce and you have yourself an incredible taco. Can't wait to try this method; never seen it with the 7 day rest after you add the adobo.

[@2guysandacooler]

Ohh I bet that's tasty!!

[@MrRilarios]

I just wanted to say that I Made a 3 pound batch yesterday, i couldnt wait and cooked a little and it tasted really good but it lacked "je ne sais quoi" (compared with the chorizo I tasted in México) so i think the 7 day wait is going to be necessary for all the flavours to develop.... I think next 7th day can't come soon enough!!!.. thanks for the recipe mate.. this one is going to be a banger!.

[@badgimp4577]

We make sausage gravy with this and pore it over biscuits. MMMMMmmmm!!!!

[@Bendeguz197604]

Have to make some... looks delicious.

[@lkapigian]

Excellent. Eric !!

[@2guysandacooler]

Thanks Larry. This one is a personal favorite!! Can't ever seem to make enough!

[@lkapigian]

@@2guysandacooler really learned on this, I've never let it go and drain off that liquid, can't wait to give this a go

[@alincherryhill]

Hi Eric: In the past you had mentioned how to avoid sausage patties from breaking apart due to the vinegar in the recipe. Due you recall the ingredient and the amount per lb.? Thanks

[@northcountryguy1]

Eric, you have a winning recipe here. I'm still waiting for my ground pork version to go through the 7 day routine but used the same recipe to make a vegan version for my wife (using TVP and soy protein powder) and it tastes wonderful: puts all the commercial vegetarian chorizo to shame. We usually buy the veggie chorizo from Trader Joe's but no longer. You have the spice mix spot on, I've never tasted anything better. Can't wait to try the real pork version. Thank you!

[@2guysandacooler]

Hey Rudy!! That's excellent. I'm glad that you liked the recipe. It's one of my favorite sausages. I've never tried making a vegan version. I'll have to give that a go. Let me know how the pork version comes out..

[@andywitt2982]

Rudy - Would you mind sharing your recipe/method for making this into a vegan version? How do the TVP and soy protein need to be prepared?

[@XOXSUSIEQXOX]

I have store-bought chorizo sausage. It’s been in my refrigerator for quite a long time in the casing and then inside a Ziploc bag. My boyfriend is afraid that it has gone bad… My great grandmother said that it would last forever that way… Is that an old wives tale? we don’t eat much chorizo, but I’d like to have it around for scrambled eggs when we run out of bacon or ham… Like today!😊

[@2guysandacooler]

It all depends on how it was made. There is a shelf life but if it was made like a traditional Mexican chorizo (with vinegar and the moisture was squeezed out) then it will last a while. Can't say for sure as we usually gobble all of our up. This sausage does freeze really well, fyi

[@_J.F_]

looks like that will certainly wake you up in the morning 😄 I hope you will be doing the Spanish Chorizo too!

[@2guysandacooler]

I am! That's one of my favorites!!

[@beetlebsr]

i am late to the sausage party, i am putting together everything for a 5 lb batch of chorizo tomorrow. eric i trust your expertise in all things sausage making, when putting my spices together for this chorizo recipe i saw it takes 34 grams of cumin. that seems like way too much, i barely had enough in my pantry. please reassure me that i am adding the right amount, thanks!

[@AbigailGomezFelix]

Hello i have a question what part of the pork is the best for make chorizo thank you

[@pbfirearms5388]

On the recipe is the amount of bay leaves in grams or is it how many individual bay leaves you need to grind up?

[@tracybradshaw1362]

Great video

[@architeuthis2002]

Can you also add curing salt and dry it as a salami? Anything you would change?

[@2guysandacooler]

I would omit the vinegar and add a starter culture.. also add dextrose .2% and Increase the salt to 2.5%

[@rachelnahmias6122]

What is the best cut of beef for beef chorizo.

[@Cornholeus]

Online your recipe mentions 15 garlic cloves. When do they get incorporated? Thank you. I love this channel and all of the content!

[@2guysandacooler]

You can incorporate the garlic into the chili paste.

[@grahamtuckerman1774]

Hi Eric, circling back around your Celebration Series and looking to make ALL of your recipes for Chorizo. Maybe a silly question here buy for us here in the West Ozzie we dont have the dried chilli easily available so we have to buy in at the moment. To assist with ALL recipes that have dried chilli as ingredient - is there a basic metric weight per dried chilli. See that even sounds a silly question - but even a approx. weight would assist greatly. Appreciate even a push to a site where I can find this. rgds from Oz

[@grahamtuckerman1774]

Should have finished research before I jumped in. Found what I was after in S03E23 where Joe did his thing. Many thanks again for many years of Serious Sausage Making Recipes & Tutorials 😁

[@mohamedabbas4546]

Love your videos, I learned a lot from you, but the question here, you do not use cure #1?

[@2guysandacooler]

Thank you. For this sausage we don't need to. If we would be keeping the meat in the temperature "danger zone" then I would suggest cure #1 but since it's refrigerated and vinegar is added no cure is necessary.

[@uniquedevineisrael139]

I Can Make This Into Chicken Or Beef Chorizo Right? Being That I Don't Eat The Oink. Thanks For Your Response In Advance 🤗😘🙋🏾‍♀️

[@2guysandacooler]

Yes you can! Beef would be interesting!!

[@bradheitzman5041]

I see in the recipe it calls for garlic cloves. Are these minced and mixed in with the seasonings, or added to the blender with the peppers? I didn't see them included in the video. Unless you used garlic powder during the video?

[@mblikescoffee]

I was wondering about this also.

[@georgesevelle8778]

What casing did you use? I was thinking I could vac seal for longer shelf life.

[@2guysandacooler]

no casing in this video. The white bags are sausage bags that I keep 1# portions in the freezer..

[@yllibsivad31]

I just made this. Two days in and no liquid though. I wonder if my refrigerator is too cold. Either way, I can't wait to eat this.

[@2guysandacooler]

no worries. Sometimes there's lots and sometimes there's very little. you'll love the end product. very authentic

[@jayblack5231]

and some oaxaca cheese for me!

[@missmaam792]

Will you be doing a Spanish cured and dried chorizo demo? I wish I could find that anywhere near me. P.S. Thank you for what you do!

[@2guysandacooler]

Hey Jeff. I have that episode coming up. It's awesome!!🤤🤤

[@thurlowfamilyfarm4628]

would a mixer be worthwhile?

[@2guysandacooler]

i think so

[@michaelgerhold7649]

How close is this to South Louisiana Chaurice sausage?

[@2guysandacooler]

Hey Michael. Chaurice is deep creol/cajun food. This is a sausage we would have all the time in South Louisiana (Lake Charles). In Gumbo, Jambalaya, Red Beans & Sausage.... Funny enough it almost made the series this year. I'll have to make it on the channel after this series finishes!!

[@michaelgerhold7649]

@@2guysandacooler thanks I will be looking forward to it

[@2guysandacooler]

Hey Michael Chaurice is tomorrow's episode. Just letting you know!

[@michaelgerhold7649]

Thanks I look forward to watching

[@dmcory4283]

Your videos are a tremendous help, but I was forced to ask by my wife to ask you about your geese in the background. What breed are they and do you eat the eggs? We have ducks and duck eggs are amazing

[@theblobfish9614]

Could you just use a cheese cloth and wrap a chorizo ball in that and hang it over a bowl so the moisture drips off? So you wouldnt need to squeeze it, reducing exposure to bacteria.

[@2guysandacooler]

yes

[@jevonshaw4786]

I bet you could make a great mole video

[@2guysandacooler]

Lol. I just made a mole salami for season 2 of celebrate sausage. Check this out though. kzbin.info/www/bejne/faq3qZhsaMhsa5o

[@ColonelPanic007]

In the thumbnail one of the sausages appears very different from the others.

[@Crooked_Alien]

would you mind me asking why you use gloves when you taste the product. just asking

[@2guysandacooler]

LOL. When I am filming these videos I'm generally in the middle of other food preparation. It's just easier to keep the gloves on.

[@fadycool]

Hi i think the ( printable recipe) have a problem. Service Unavailable

[@2guysandacooler]

recipe is available now 😁

[@fadycool]

@@2guysandacooler Thank you.

[@lukasrh]

hi Eric, thank you very much for your videos, I really appreciate. I have two questions regarding Mexican Chorizo: 1) could you achieve the same result with lime juice instead vinegar? 2) could you achieve a somewhat similar result with starter cultures instead of vinegar? if so, under what circumstances and for how long would you ferment the mince? best regards, Lukas

[@2guysandacooler]

Hi Lukas. Lime juice would work but it will add a very citrusy flavor to your sausage. Not sure if you want that. Also a starter culture would not work for Mexican chorizo as it will coagulate the proteins rather than denature them. The end result will have a very different texture

[@lukasrh]

@@2guysandacooler cool thank you so much for your response, highly appreciated, I might try have a batch with lime juice since I'm a sucker for lime flavor :-)

[@RS-ln3ns]

I SUPPOSE THAT YOU CAN, ALSO MAKE A MEATLOAF, USING THIS SAME INGREDIENTS.

[@petertwiss356]

no Cumin in there? I swear I taste Cumin =/

[@2guysandacooler]

recipe is available now 😁