Venison meat is wonderful in authentic Mexican chorizo, as spicy sausage used in many dishes. This recipe is very spicy and delicious! Typically chorizo is hung to dry for a few days to eliminate the liquids. I did not do that this time since I planned on freezing the sausage and using it in dishes that require it being browned first. This winter when I can hang the sausages outside, I plan on doing that. I think if you want to eat it as a sausage with bread or rice, you’d want to dry it first.
Recipe: Venison Chorizo Mexicano
Summary: a spicy authentic Mexican venison sausage
- 2 pounds venison meat, stew or grinding
- 1 pounds Pork fat
- 2 tablespoons Paprika
- 4 hot red chilies, seeded and deveined
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon Cloves, ground
- 1/4 teaspoon Coriander, ground
- 1/4 teaspoon Ginger; grated
- 1 teaspoon Oregano, dried, crushed
- 1 teaspoon Cumin, ground
- 2 teaspoon Salt
- 6 Garlic cloves; crushed
- 1/2 cup Vinegar, white
- 1/2 cup Sherry, dry
- 1 Sausage casing (optional)
- Grind the venison and pork, mixing the two meats thoroughly.
- Add paprika, peppers cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar, and sherry and mix well using your hands.
- Cover the Chorizo mixture and put in the refrigerator to blend the flavors for 3 to 5 days, stirring well each day.
- After the 3 to 5 days, you can stuff the Chorizo into sausage casings, or prep it for the freezer.
- To prep for the freezer, discard the liquid that will have risen to the top of the Chorizo container. Use a melon baller to form the Chorizo into small balls. I then bag them in 1 pound bundles in freezer bags and freeze. This makes it easy to pull them out and use in your recipe.
Cooking time (duration): 30
Number of servings (yield): 8
Culinary tradition: Mexican
Microformatting by hRecipe.