Chorizo, How to Make Chorizo Sausage

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Thanks for watching the Chorizo video, I hope you guys get a chance to make this awesome sausage at home.
Here is the recipe I used for the how to make chorizo sausage video.
Salt 18g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Binder 10g/kg
If you wanted to smoke the chorizo use this recipe.
Salt 15g/kg
Black pepper 3g/kg
Paprika 8g/kg
Garlic 4.5g/kg
Oregano 1g/kg
Cayenne 4g/kg
White Vinegar 10g/kg
Water 90g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
I hope you guys enjoyed the how to make chorizo sausage video.
If there is any other videos you'd like to see let me know! I am trying my best to get one made up a week!
Enjoy!
www.dhcustomsausage.com
If you feel up to it here is a link to Patreon:
www.patreon.co...
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I

[@duncanhenry]

Hey there guys! Sorry I missed a week between these ones! I hope you enjoy it, and I am looking forward to reading your comments as always.

[@carfvallrightsreservedwith6649]

I do believe this guy is neck-and-neck with my other favorite channel "2 Guys & a Cooler". Yep.., sure of it. Keep working on that metric to imperial math Duncan, you'll get it nailed down one of these days! Fantastic tutorial, great narration/presentation. Everytime I watch you it's the fastest 20 minutes that ends too soon. THANK YOU for all you do.

[@duncanhenry]

Holy smokes, that is quite the compliment. I love Eric's channel 2 Guys & a Cooler, I hope to visit Florida and find his shop one day! I'm glad you enjoy them and I appreciate you taking the time to watch and comment, thanks again.

[@adamj.8398]

Just stumbled on your channel last week and binged watched everything lol. Great work, I appreciate the level of detail and thorough explanations. Your methods are excellent. Best sausage making videos I've seen (I've watched lots!). I'll be stopping by the shop when down your way for sure!!

[@duncanhenry]

Well thank you Adam I am happy to hear you enjoyed them that much! Sounds great swing in anytime and ill show you around.

[@TheWhitetailrancher]

YES, I would appreciate a video on Spanish chorizo very much

[@NickAlox]

thank you so much, i followed your recipe and it came out so good

[@salvador1709]

Just made these sausage really enjoyed the taste has a bit of a bite to them. Thanks for the video keep up the good work.

[@duncanhenry]

Hey there Robert I'm happy to hear you liked them. Thank you I will.

[@carlucci3682]

Hi Duncan, I'd like to see your video on air dried chorizo sausages, you always come up with some very good recipes, between you and 2 guys and a cooler, I'm learning a lot. Keep up the good work.

[@tomhlavnicka1618]

Hi Duncan thanks for this video! I love Basque Chorizo and this is a great base recipe to work from!

[@geniuspharmacist]

Yes please☺️😊 is love to see a video recipe for Spanish dry chorizo. I live in Rhode Island before and I remember it. Just came across your channel and I immediately subscribed. Great work please keep it up.

[@duncanhenry]

Thank you so much. Yes I am hoping to make a bunch of dry cured videos when I get some time.

[@jmcguireutube]

I made this last week and everyone is raving about it.

[@kiimmig2293]

Just found you! I’m excited was looking for chorizo recipes!

[@jimmelton7299]

Please do a video on cajun sausage. I can't recall the name of it just now. Got a case of crs.

[@mlquaders05]

Would love a video recipe for making Teriyaki Sticks , thanks love you videos/recipes

[@duncanhenry]

I don't know that I have a Teriyaki stick recipe I do have a jerky recipe though.

[@leahtiferetrabinovitz6518]

that is a great way to start, right up top showing off the goods, i love it! These Chorizos look so good. i'm gonna give them a try this week. I thought you said you use a binder? it's not written in the info.

[@duncanhenry]

Hey thanks Leah! O shoot good catch, thank you for pointing that out ill add the binder and get that fixed! I hope you enjoy them. Thanks again!

[@mishmishm7847]

Thanks for the extensive differentiation between the Spanish and Mexican type Thanks SO much for using metric measurements!! It's Chò Rí SSó Choh reeh Ssoh 😂 Not Djreezow And German Wurst Ain't no worst than Voorsst The Question IS In all the chorizo videos I watched Nobody says how to prep it for cooking ❓ Do you steam it to keep the shape ❓ Do you roast it on a grill or plancha❓ Can you fry it right away ❓ How do you prevent the casing from cracking ❓ Thank you

[@ml.2770]

Made this with chipotle powder substitution for all the paprika and cayenne (12g/kg). All the rest same except sherry vinegar instead of white. It was so damn good the entire pork butt was eaten by the family in two days.

[@harrybarker1408]

good vid dood!!

[@AdoradorEucaristico]

@Duncan Henry Greetings from california! .. I need a suggestion on type of smoker? and other equipment to start up a small business , TYIA!

[@ethanbutler1445]

Would you mind telling me what stuffer you use? Your link is to a different one. You stuff with ease compared to mine!

[@sylarcreationshavanese1509]

Hello Mr. Henry: I tried making the Chorizo sausage. This is my very first attempt. Boy did they ever turn out nice. I did a sample cook as you recommended just loved it and contiued making the sausage. You did mention you can smoke them and I followed the recipe as below. You did not explain what steps to follow in order to smoke. I have put them in the smoker right from making them at a temp of 200 F. for 2 hrs. Will I still have to finish cooking them more later before eating?What temp should the internal temp be for a complete cooking process? Thank you for looking at this message. Larry on Vancouver Island.😉👌👌

[@andresomatic641]

Made this for the second time today. I always like to smoke them. Cracker recipe mate, well done @duncanhenry

[@duncanhenry]

Thanks Andre! A little smoke on these would be awesome!

[@timpendleton4644]

Please do a fermented version

[@anthonymitchell9793]

In your recipes and you use garlic, is that fresh garlic or powder?

[@LJ-gn2un]

Hey Duncan, when you call for garlic do you mean powder, garlic salt, or fresh? Great video, thanks for posting!

[@duncanhenry]

Hey L J I usually use granulated garlic to get consisting results in the store. If you were making this at home you could use actual garlic though. I would avoid using garlic salt though, or if you do make sure you compensate for the garlic you already have in the recipe. eg if the recipe calls for 16g of salt per kg and you want to use 4g of garlic salt per kg use 12g of salt instead of 16.

[@LJ-gn2un]

@@duncanhenry thank you sir!

[@sadhuskerfan7830]

This is a bit different than the fresh chorizo I’m use to in America. It comes bulk in either a styrofoam package or a plastic tube. It also cooks up in a very loose texture. It is fantastic tho

[@alincherryhill]

What is the best "binder" to use? Great videos!

[@duncanhenry]

Well my favorite as a business owner is soy protein isolate. Seem to have the least amount of diet issues for my customers.

[@MrDrburrows]

Most foods from other countries have came here when the Spanish and checks came to texas to work the cattle ranches

[@NoelGreaves-fr9dn]

What kind of salt ? Kosher or regular house salt?

[@TheWhitetailrancher]

I like this sausage recipe very much. I do change it a little bit just for personal flavor preferences. But make it exactly to this recipe and you shouldn't be disappointed at all. It is kind of a cross between Spanish chorizo and Mexican chorizo. Where I am Mexican chorizo that you can buy in the supermarket is basically horribly seasoned VERY FATTY paprika paste in a tube. pretty disgusting (to me). and the Spanish that is available is VERY cost prohibitive but has a much more pleasant texture. this one turns out right in the middle of the two as far as texture goes. I suggest making it and simply trying it out. If you kind of like that "Mexican flavor" in your meat. This is a great recipe!

[@rjross100]

Love the video as always. We be making these soon for sure. What are the chances of doing a Lyoner Sausage video and a Bavarian Meatloaf Video? These are two of my favourites.

[@duncanhenry]

Thanks again Rob! The chances are good, over time haha. I have started to like making these so I don't think ill stop anytime soon. I got a couple lined up but I can put Lyoner on the to-do list.

[@rjross100]

@@duncanhenry Awesome, I look forward to it.

[@kevincooksit]

Hi Duncan! I was wondering why you would add curing salt to the smoked version and none on the regular??

[@duncanhenry]

Hey Kev I answer this in good detail in the "how to make a sausage recipe" video.

[@marisolgarcia2122]

Simplemente me encantan sus vídeos,muy concreto...pedí de regalo de cumpleaños una moledora de carne 😂🤪,he comprado los ingredientes pero sería tan amable de decir cuál aglutinante usa en esta receta?🙏... De antemano le doy las gracias....😃

[@duncanhenry]

Me alegra saber que te gustan los videos. ¡Es increíble que hayas pedido un molinillo para tu cumpleaños! Sí, uso proteína de soya como aglutinante, también puede usar proteína de suero o proteína de mostaza recalentada. Algún tipo de proteína de calidad alimentaria funciona. Si no puede conseguir uno, puede omitirlo, pero simplemente mezcle su carne muy, muy bien.

[@adrianturner9170]

Never used vinegar always water for my shops chorizo. What's the benefit? I mean the acid with break the fat down, but at double grind should already be tender. Either way need to experiment myself thank you.

[@duncanhenry]

Hey there Adrian, it doesn't really have a mechanical benefit or detriment at that amount. It mostly just changes the flavor slightly to add a bit of a acidy to sausage.

[@meangrean]

Hey Duncan just a question. You added 90 g of water. But you had 3 kg,so it should of been 270g of water. Did you do it the proper amount of water or was it a mistake in the video. I will sure do this one as the last one I did from someone else was way to salty

[@GrandpasPlace]

I think I cringed at the thought of using paprika in chorizo. Sure if your doing a spanish chorizo but for a mexican chorizo ive never used paprika or heard of anyone using paprika! Take any 3 dried chilies, toss them in a cast iron skillet, and lightly char them. Then add the water to the skillet and cover. The water will instantly boil and steam the dried chilies. Now take them out of the pan, remove stims, toss them in a blender with the remaining water (in the pan) and a little wine or vinegar and blend to a slurry. You can remove the stems and seeds before cooking to reduce the heat of the chilis. Use that instead of paprika. Personally, I like Guajillo, Chipotle, and Ancho chilies. Gives it a great flavor and a touch of heat with smoky notes. I also only case half the chorizo. when making eggs, tacos, etc you take it out of the casing anyway so no need to case that. I also make batches that have a cure and are in casings, that I slow smoke. Slice them up and they are amazing in eggs as well as mixed in with mac-n-cheese.

[@duncanhenry]

Hahaha well your a heck of a lot closer to Mexico so I bet you'd have some dang good chilies to be using. That would be a real good mix, and that is the best part about making sausage is you can tweak it to just the way you like it. I do think that Paprika does make it quite a few of the mixes out there though. Either way Chorizo is a real good sausage. I also agree Chorizo and eggs is great and it would be fantastic in a mac-n-cheese!

[@jgoodman85]

Consider this stolen. How big of a batch do the 3 chillies cover?

[@GrandpasPlace]

​@@jgoodman85 Depends on your taste, 3 works for between 5lb and 10lb of sausage.

[@sypher365]

Have you made Sobrasada or nduja or is it to much hassle to keep stored for a month or two while it cures?

[@duncanhenry]

I just got a new curing chamber so far I made a spicy pepperoni. Turned out good so there will be some air dried/ fermented videos coming up.

[@timpendleton4644]

really want to see the air died version!

[@richarddietzel3747]

try smoking with mesquite

[@jessesanchez-th5hl]

Did you a Fermented Chorizo video?

[@stephenkelly1650]

What did you use for a binder?

[@MrDeadhorsefarm]

Fermented is a great idea. Could morph right into charcouterie!

[@duncanhenry]

Ya I just got a new cabinet and got the first batch done. So there will be some in the making for sure!

[@MrDeadhorsefarm]

@@duncanhenry ok where'd you get the cabinet?

[@duncanhenry]

@@MrDeadhorsefarm www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm

[@gordonsanders1486]

Your videos are fantastic!! Way better than the Bearded Butchers!! I like the recipes from scratch rather than using prepackaged "kits". I was wondering when re-salting your casing does it matter if the salt is iodized or non iodized? Thanks very much!

[@duncanhenry]

Thank you those Bearded Butcher guys are pretty good. Yes you'll save money and be able to enhance the flavors you want as well. I don't think it matters.

[@alincherryhill]

Sorry I missed the binder and the ref. to making sausage.

[@duncanhenry]

No worries glad you have been watching the videos. Thanks!

[@letsgobrandon4163]

Where is the anchiote paste?

[@yippikiyay197]

How do you get the last bit of meat in the horn?

[@duncanhenry]

Take a smaller horn wrap it in plastic and push it out.

[@KeithGarnett-l6b]

@@duncanhenry I never thought about that method I will try it as I am sure it will work,saves buying over priced "pushing rods".

[@walterontario2420]

I had withdrawal waiting for the next recipe. 3mm is 188 thou of an inch and 1/8" is .125.

[@duncanhenry]

lol well I hope this cured the withdrawal. Ya I got it wrong in the video 3mm plate a 1/8" and a 4.5mm a 3/16''. If you did it on a 4.5mm or 3/16th it would still be pretty good. Dang metric system, I never learnt my math. haha

[@davidhenry5112]

3mm is 120 thousandths of an inch I believe.

[@walterontario2420]

@@davidhenry5112 A few thou is close enough. I have a #12 grinder with 3, 4, 7 and 12mm plates. So my ear perks up when I here the plate size. I have two 4mm plates so I'm thinking of having 1 drilled out to 4.5 or 5mm to fill the gap.

[@sebulba4864]

For better or wurst, I choose wurst...

[@fousea12]

How about a landjager video

[@duncanhenry]

I am currently getting my fermented sausage reps in. They will be coming down the pipe here soon.