Making A Mexican Food Recipe With Sausage

Pork is 1 type of meat that is usually made use of in Mexican cooking and specifically to make a assortment of delicious sausages. Spicier than the Spanish variations, Mexican sausages are made use of in recipes for producing appetizers, breakfast dishes, soups, stews, and tacos. Experiment with the type and quantity of seasonings and spices made use of when you make your personal version of Mexican sausage dependent on the dish you are cooking.


Chorizo is a Mexican model of incredibly hot, crumbly sausage usually served with scrambled eggs tucked inside of of flour tortillas and eaten for a filling breakfast. Chorizo incorporates spicy flavors this sort of as chili powder, coriander, cumin, garlic, and Mexican oregano. At times chorizo is even spiked with a number of pictures of tequila for an added, incredibly hot taste.

Chorizo Verde

Relatively common in Toluca, chorizo verde is produced with a combination of contemporary herbs and seasonings together with a good deal of green chili peppers. The chilies give the sausage its green coloration for this reason the identify verde.


Longaniza is a extended, thin type of sausage similar in taste to chorizo. The recipe for making longaniza may differ in some regions of Mexico as unique spices may well be made use of. For illustration, in the Yucatan region, the sausage is constantly produced with achiote right before smoking.


Moronga, or blood sausage, is thought of to be a delicacy to some south of the border and is produced from contemporary pig’s blood. Some of the herbs and spices made use of for making moronga include things like cilantro, garlic, mint, onions, and chili peppers. Moronga is usually served with chili verde or other sauces and eaten in tacos.


Salchichon is indigenous to Spain and this healed sausage resembles tough salami. Salchichon is served in a assortment of techniques including wrapped in bacon inside of of a incredibly hot puppy bun, together with cheese, or as an appetizer.

Mexican Sausage (Chorizo) Recipe

What You Have to have

  • six ounces guajillos chilies
  • 2/three cup vinegar
  • 5 garlic cloves, peeled
  • 2 lbs ground pork
  • 2 teaspoons dried oregano
  • one tablespoon paprika
  • one teaspoon salt
  • one/2 teaspoon black pepper
  • one/2 teaspoon ground purple pepper
  • one/2 teaspoon ground coriander
  • one/2 teaspoon ground cumin
  • one/2 teaspoon ground allspice

How to Make It

Clean up the chilies, take away the seeds and stems then reduce in half lengthwise. Spot the chilies in a little bowl, cover with incredibly hot h2o and let sit for 30 minutes.

Discard the h2o and place the chilies in a blender or food items processor with the vinegar and the peeled garlic cloves and then puree until easy.

In a huge mixing bowl, insert the ground pork, oregano, paprika, salt, black and purple peppers, coriander, cumin, and allspice and mix nicely alongside one another. Increase the pureed chili combination to the pork and mix nicely.

Form the pork into patties and fry in a skillet or frying pan for about ten to 12 minutes until they are no extended pink inside of.

Serve your chorizo for breakfast with your most loved type of eggs.

Serves four to six dependent on the measurement of the patties.

Source by Christine Szalay Kudra

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