How To Make Chorizo

How To Make Chorizo

good morning welcome to as cafee online my name is Chef Cesar today I’m going to show you how to make a Teresa sausage this art of making sausage is called Shak which comes from the French D mean uh meat cooker which it was uh it’s a conary art from France of course they began back in the 15th century you know they do Pates doesn’t necessarily have to do with pork they do different Meats like Pates and like know specialty sausage and now we have this TR or this a sausage uh that we use in Mexico it’s called chorizo and it really was brought by the Spanish you know conquistadors that came to to Mexico in Spain they have a lot of different sausage that they make hams and it’s a big thing so also I got a book I want to show you that’s a really nice book that deals with you know the whole process that they do in Spain it’s like a ritual and I deals from the fitting of the pork to all the way to making the sausage and cooking it so today we’re going to start with some uh I got some pork shoulder here that I’m going to grind to make the sausage and this is I’m sure some of you had Sho before but maybe you guys you know don’t realize it’s really easy to make like I said I have some cutup some pork shoulder which is it’s actually called pork bot but in reality it’s a shoulder from the pig and as you can see I have uh some of the fat in there and uh you don’t have to buy it like this if if you can also buy ground pork but make make sure you get some fat too cuz you want to add some fat to this uh to the to the meat cuz this is going to help in the curing process also I have a lot of spices you can see I got some cumin I got some uh whole clo some bay leaf some uh thyme some Old Spice oregano a coriander seeds some musroom I got some paprika and apple cider vinegar black pepper garlic there’s a lot of nice uh spice that go in there and I have them like whole but you don’t if you don’t have spice grinder I got one here they already you know ground some spices ahead of time but if you don’t do don’t have one of those you can buy them already ground you know the good thing when you buy like whole spices and you can toast them a little bit there’s like nicer Aroma you get when you toast them the oils kind of you know come out and it’s a nicer flavor when you use like fresh you know it’s like doing fresh roast coffee so it’s the same idea behind but again let’s begin I also have some uh the really good uh ingredient this is some uh some peppers I got some goo peppers and some mancho peppers these are actually you know poano pepper that’s been dry and uh these are guo peppers that we use for many different sauces you know and the Spanish uh Mexican cuisine as you probably know I’m going to already got them soaking you know if you want to keep them kind of spicy when you clean the peppers especially they goo peppers they got little bins inside the membranes if you want to make the cheso a little spicy you want to live some of this on you know it’s up to you because you can uh buy some cheso that’s kind of spicy and I some as mile but like again you want to there’s a lot of seeds in here but also these membranes kind of spicy too if you want to make it you know a little hot you want to LIF some of this on I kind of took most of them off cuz you know I want to make a little mild but if you want to make it spicy you can also add a little more of these little things and make sure you wear gloves cuz you know you don’t want to handle the peppers and rub your eyes it will really be painful so sometimes I do without gloves but again some you know you kind of pay the consequence you forget about you know you have peppers in your hand and you your face and it starts to burn now let’s begin by grinding some of the this pork [Music] I got about 3 lbs of uh meat here and like I said leave the fat in there that’s okay if you buy SC a plain ground Fork that’s there’s no fat you want to buy a little extra fat on the side that you want to mix to the meat that way you know kind of helps out when you cure in the curing process it won’t be too dry [Music] [Music] and it works better if you keep the meat uh in the refrigerator nice and cold so if you cut it up ahead of time put it back in the refrigerator so it gets nice and cold so when you uh when you uh grind is it works much better cuz sometimes it tends to be a little too warm and it kind of sticks but as you can see it’s coming out really nice so it works much better when it’s nice and cool in the refrigerator like I said before the same thing goes when you have like the ground pork you want to keep it in the cooler until you have the everything ready to be [Music] mixed okay now they we have their meat Crown up I’m going to show you you can see some of the fat in here this is going to be nice cuz uh some of this all this fat when it Cooks going to you can separate it’s going to melt and you know but again it’s going to give it be a nice way for this uh the the meat to cure the chesa once we put them in the cas and and again you don’t have to put this in the cas and you can just put in the refrigerator once it’s made and you can just cook it like that you know sometimes in restaurants we buy a bulk and because it’s cheaper it doesn’t come in the casing but you know if you want to dry it and cure it you know for a few days to intensify the flavor it’s great too you know now that we have a meat I’m going to you know put it aside next next step we’re going to grind our uh our Peppers to make the sauce that’s going to go in there so I’m going turn my gloves away here and I got this uh stick blender here that I’m going to be using excuse me turn this away and I’m going to put some of the most of the peppers in here if you got a blender at home it works good too but I’m going to use my stick blender cuz my blender is not working right now I’m going put them in a little container like this okay and you want to soak the peppers in some hot water for about half an hour and also if you want to uh toast them a little bit it’s fine just take a get a pan get put them in the stove top warm it up and you’re going to know when it’s ready to to take them out cuz you’re going to start sneezing once it starts to get you know Smokey and it’s nice cuz it gives you a nice little Smokey flavor when you toasted Peppers you don’t have to but I did this ones I did them a little bit this morning before I put them in a h water to soak that way you know it kind of gets a nice and Smoky flavor next we’re going to throw some of this uh fresh garlic I chopped over here it’s little roughly chopped I got about six gloves in there like I said there are a lot of spices go into this and I’m going to use some uh apple cider vinegar you can use regular white vinegar too if you want but I prefer to use apple cider either one of those will work I about a cup of the vinegar and you guys are going to get the recipe too along with the video so if you ever want to try this you’re going to see this really simple there’s no okay now I’m going to I want to do something here I want to put a little more water here from this uh Peppers just a very little not much put this aside here okay now I’m going to start my but I want to do something I want to cover this top I don’t want to spray you know pepper juice over my jacket so and we’re going to P ready this and actually a blender works much better if you got a blender like I said mine is broke so I’m using this SP [Music] blender this way you don’t Splash anything all over your D jacket if you put a little towel on the top see what I mean so you don’t want to do that at home I’m going to put it back in there [Music] and the blender works much faster really than this little you know stick blender know what I’m going to do actually I’m going to change it to my food processor to be honest with you it’s going to be much quicker than this little stick blender I got one here I’m just going to go over here plug it in and use that I was hoping it would be euse it that way but you know this is a little one okay I’m going throw my peppers in there along with the garlic and you going to see this is going to go much quicker okay there we go you can see works much better with the blender want to make sure we this real really nice we don’t want to have any big chunks cuz we’re going to sprin it anyways if you do that’s okay but you want to really go for a while that way you don’t get messy too look at me if you think this uh sauce is too thick you can add a little more water from the water will have the pepper soaking so you can add a little more in there if you like but this is okay if you put too much water it’s going to be too runny when you mix it with the meat so you got to be careful too going to go a little one more minute to chop it up really nice and your regular blender actually works better than this to be honest with you I thought in the blender is much quicker okay one more minute here and then we’re going to take it off I’m going to strain the sauce okay I’m going to put it away I going to show you what it looks like I got my little strainer here I’m going to get this out of the way here that way I don’t have too many tools on my table it’s nice to work a little cleaner okay now we’re going to see we’re going to strain this uh the pepper I’m going to press it through with a spatula okay this is kind of easy you want to kind of strain some of the skin from the peppers that way it doesn’t end up in your sausage when you make it okay okay you want to push it through you might have to work at it a little bit is not going to be uh going through by itself so you want to push it through with the spatula and you don’t want to make it too runny like I said you could add more water to this but actually if you do it’s going to be too too Ry when you mix it with a with the meat so you don’t want that you can see it’s going through it’s like doing the mashed potatoes remember when you had to you know press through the seeve the same thing and you guys feel free to ask questions along the way and you can also make this uh with beef I’m sure you seen at the store that they make you know beef or chesa but actually you know myself I like a pork better just the flavor but again you can you know make it with beef if you like you can follow the same recipe in the same process it works the same you also need to add a little fat as well when you do the beef maybe you don’t want to add as much but you can also add some fat you can use pork fat too you don’t have to you know scrape the bottom of this it’s kind of a thick paste as you can see now behind some of the skins from the peppers cuz some of this don’t grind up and you can grind this more if you want you can put it back in the blend it with a little more liquid and grind a little more but I’m not going to do that right now if you want at home you can do that okay there we go now we have our sauce there it’s going to go into our meat that we got over here now I’m going to mix the spices I have some uh the salt I got about two tablespoons of salt in here and I got all my spice I have here paprika all my grounded spices and this smells really nice once you grind them fresh it’s really great okay I put some gloves on cuz I got to mix with my hand you can also mix it with the mixture with the padal but you know since it’s not a huge amount I’m going to do it by hand but again you know normally when we make like you know huge quantities we mix it in the mixure it’s much quicker but again I’m just going to do it by hand cuz it’s so easy and we’re not okay okay you want to make sure we mix all the spice in there and it smells great already and want you let it sit overnight normally you should let it sit overnight before we stuff into the cases but today I’m going to show you how to do it right away but you know we should live it kind of sit in the refrigerator overnight and then you know goes into the casing you can buy natural casings or you know the ones that looks like a little piece of paper even some plastic casings out there but you can find you know natural occasions in The Butcher Shop sure we blend this really good you can see some of the fat pieces in there that’s what you want and it’s really easy as you can see it’s really nothing not too complicated okay now we’re going to add our Peppers puree here can see it’s going to turn nice and red as you can see a little bit the mixture looks a little runny right now but once you let it you know dried up a lot of moisture is going to evaporate so it won’t be like this if you let it you know hang in that cool dry place for a couple days four days and you can see some chos have been like dry you know for longer day they really dried up and but again the flavor really intensifies when you do that you know once you cook it smells so wonderful and it’s really really nice and some are like just you know really fresh they make it and you know they let it sit in the cooler for four or five days and then they they sell it but you can also buy that and and dry it up some more your refrigerator at home salt here now this mix really nice at this point you you can cover this and uh put it away in a plastic container make sure it’s nice and tight and and then you don’t have to stuff into the cases if you don’t want but if you do you know you can wait and do it next day like I said I’m going to do it today I want to show you I got you know some casings over here that I’m going to put into the meat in there okay if you can see this it’s pretty much ready to go look at that and it smells really good right now smells great okay okay okay now I’m going to put this out of the way I’m going to show you how to stuff it and you don’t have to have one of these machines or like a sausage machine to stuffen into the casing I’m only going to take a a funnel here I’m going to cut a piece off like so put the r back there I’m going to find the end here open it up and put it into the bottom of the funnel I hope I wish I had a bigger hole in the funnel it’s kind of uh little tiny but if you got a bigger one it works better okay now I’m going to tie this with a little buter twine so when I’m pushing down it won’t fall off so and again if the funnel is bigger actually is better cuz more meat can go down I don’t know if this is going to work though well this is the only one I have right now but normally if you have a bigger one you know it works much better cuz you can stuff more meat down the hole but the idea is you know the same it takes a little longer but you know what if you don’t have one of those fancy machines that’s okay you can still do it then you want to kind of bring the casing all the way into the funnel so when you push the meat down it kind of starts to fill up and again this is going to take a little longer to to get it done because you know just by hand we don’t I mean I don’t want to use the machine I don’t have the attachment right now but if you use machine is much quicker but you can still use this just be careful not to rip the casing when you stuffing in there normally it’s not sharp just plastic so but again you want to be careful not to make any holes in there okay okay I’m going to tie this end now long anyways now I’m going to tie the end of this uh you can tie it with this uh the cas in itself or just do it with a you know butcher twine you can make a little knot at the end like this that way you know you don’t have to use also you know what it works good too corn hus if you like soak them cut them into little strips I seen they use to instead of if you don’t have buer tring you know if you got some corn husk people they you know Farms this you know I seen them used that before and it works really well now that we have stuff in there we’re going to put some meat in here and can uh push it try to push it down I hope it works for me cuz the hole is kind of tiny but again I want to try it anyways you know if it had a bigger funnel it would work much better but you know it’s all I have right now but I know it works but the hole is a little bigger it’s going to work much quicker this going to work too but it’s going to take a little longer to go down since the hole Tiny But if you have one of these machines with attachments it’s even better you know it works much much quicker it’s like making Italian sauce the same the same way the same thing and some of the sauce are cook right away I’m sure You’ seen them like can duly sausage they come already you know smoke and cook and there’s so many different kinds out there I mean you got polish Italian and again you know the process is the same the idea behind is to preserve meat and use it for a later time and that’s how all began nowadays I mean we have all different kinds from all different you know countries so I’m going to put some of this meat on here let’s hope this works I’m going to start pushing it down see it works and not as fast as I wanted to but I have to like kind of push it down so it fills up the casing and again I also have to put a little hole in there I got a little I’m going get a little toothpick if you have a like a pin it works good too but if not I’m going to use a toothpick a little hole in the casing so it doesn’t blow up there you go that way it doesn’t filled up with air when you’re pressing it down see this takes a little longer to do it but again it does work if you had a bigger funnel more meat would go down and it will fill the casing much much quicker push it in sure it feels up really nice see this is going to take much longer but I just wanted to show you guys that it does work just in case you guys don’t have a sausage machine or like the attachment for the mixer stuff all this in and show you kind of push all the way down and fill the casing all the way okay see so if you push it all the way down it’s going to fill up the hole you can tie a little uh string in between each length that way you don’t uh you can just cut a piece off when you’re ready to cook it you don’t have to cut the whole sausage up there you go and then you push another one down a little hard this way but again it does still you know Works in case you want to try this and then if you want to cook a little bit right now I’m going to try some I’m going to put my pan on and sauté a little bit you know just to taste it for you know the salt and spices but you know you can otherwise you you can wait and dry once it’s you know fermental a little bit in the refrigerator all the flavors come together it’s like anything the longer it sits in there you know the nicer the flavors are going to come together okay you see that I thing just came loose too but this is uh the idea here that it does work like I said before it takes a little longer to to do this whole process but you know it works fine I just made two little ones here and you want to make a little poke it’s a little tiny one you want to make it you don’t want to rip a big hole in there so all the air comes out and I’m going to cut this in you can tie this with the the cas in itself we’ll make a little knot end or put like a little string I’m going use a little string CU it’s kind of short and then you can uh put them away hang them and dry them up you can dry this you know in a cool place for three 4 days and then finish them off in the refrigerator or you can put them in the walk if you have a walking cooler works better you don’t want to keep them on the room temperature cuz it’s don’t look spoil even though it’s got a lot of spice and vinegar you know still you don’t want to take a chance to uh to get the meat spoil and uh okay and here you go you got you know two little lengths here and you can know put this away cover it up with a you know plastic or something and I want to like I said before I want to sauté a little bit you know this meat in here my pan to show you that you know it breaks up really nice okay I’m going to move this machine out of the way cuz I got a lot of things going on here okay I’m going use my nonstick pan and now you can see it’s nice and uh the color is nice and red from the paprika all the you know the pure from the peppers I mean you can use chesa for so many different things you know I’m sure you seen it you know some quesadillas some tacos you name it it’s a lot you can even stuff some pork chops with it and it just you know depends what you want to do with it okay and when you cook it you want to break it down you don’t you want to kind of use a wooden spoon and kind of chop it up so when it Cooks doesn’t stick together you want to kind of have little crumbles we have a question here by one of our students the question was can you smoke the sausage if you want you could I mean just you know put them into the casins and uh if you have a smoker you can do it it’s going to you know give it a little different flavor normally wouldn’t do that wouldn’t smoke the chizo but if you want to you know give a little different faor profile you might as well do it it’s fine you know it’s always nice to try to try different things I believe you know about trying different things as you can see it’s it’s breaking down real nice and it smells good right guys we have another question here the question was can we freeze this and we’re long yes you can you can once it’s done like this you can know put in a seat PL bag or in the casin you can freeze it for about a month or so you know but normally we never do that but you can if you want usually you know when we buy in the restaurant sometimes it comes like frozen but it’s bulk it’s never in you know like the links like this this come mostly fresh but you can also you know freeze them in the once it’s Stu into the casing here you can add some uh scramble eggs and here if you want to make scramble eggs and sausage right now you scramble the eggs put them right in there you know the oil from the ca will like help cook the eggs and uh you can make a nice breakfast too okay this is pretty much done as you can see smells nice okay I want to bring it over here on top of my cutting board so you guys can see it and this is what it looks like you know right now it’s not going to taste as good as it’s going to taste tomorrow or next day cuz like I said the flavors haven’t come together yet but if you let it you know sit on the refrigerator overnight it’s like anything else you know soups whatever you make you know once I sit in there you know for a while the flavors come together it’s going to be much much nicer you know next day but right now I mean you can eat it it’s it’s great I’m going to try a little piece just for see it’s got enough salt when it does and it’s got nice seasoning to it nice flavor but again it’s going to taste even better you know tomorrow or next day once I let it you know sit in the bowl in the refrigerator it’s going to be even much much nicer even when you cook it’s going to smell even nicer and uh if you guys don’t have any more questions I want to wrap this up and uh I want to thank you for being here this morning I hope you guys can try this at home as you can see it’s really easy I mean if you want to make a little less you just cut the rest recipe in half and you know you can still make it you don’t have to make as much and you can even buy the meat already ground that way you don’t have to go through the whole process of grinding the meat at home and you just make your sausage your cheso and go from there well thank you again and I see you next week

FULL RECIPE BELOW

Learn how to make homemade chorizo links with our culinary chef in this video cooking demo!

CHORIZO RECIPE: http://www.escoffieronline.com/how-to-make-chorizo/

Ingredients
3 lbs pork shoulder
2 tbsp of salt
9 Guajillo peppers
6 Ancho peppers
1 cup of apple cider vinegar
3 tbsp of paprika
6 garlic cloves, minced
2 bay leaves
1/3 tbsp ground black pepper
½ tbsp of ground cumin
¾ tbsp Mexican oregano
½ tbsp dry marjoram
½ tsp coriander seeds
½ tsp dry thyme
6 cloves
½ tsp ground allspice
Sausage casings
Butcher’s twine

Directions
1. Cut pork shoulder into small pieces. Place the meat in the refrigerator, this will make the meat easier to handle.
2. Setup your grinding attachment in your mixer with the coarser blade and grind the meat.
3. Wipe the peppers clean. Remove the stems and cut lengthwise. Remove seeds, toast the peppers in a pan and place in a bowl. Cover with hot water and let sit for 30 minutes.
4. Meanwhile, grind the spices and dry herbs using a spice or coffee grinder.
5. Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; strain through a fine strainer, set aside.
6. Place the ground pork in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.
7. Stuff pork mixture into casings.
8. Place in the refrigerator for a day to season in a well-covered glass container. This step will enhance the flavor better.

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