My first chorizo purchase and I'd love to hear your ideas

C

colleenmomof2

Well-known member
This week's special at the gourmet market - $1.99/lb homemade raw chorizo sausage links. I bought 3# - about 10 links - for the two of us. I was planning to open all of the casings, vacuum freeze some of the raw meat mixture and cook-then-freeze the remainder, to add to all kinds of future meals. I won't know how spicy/flavorful the batch is until I cook some.

I read through the archives for your tips and now wonder whether to leave some links in the casing. Should I cook before freezing or freeze the links raw? How and how long would you cook them?

If they end up being really tasty, which they should smileys/wink.gif, how would you use 3 pounds?

Thank-you for your tips on this new adventure! Colleen

 
I'm not a big fan of most versions of chorizo... it's just not my thing, but I will...

...say that my favorite mexican restaurant (now closed, sadly) in AZ used to make their own chorizo from an old family recipe. It actually contained brandy and made a wonderful meal with eggs, cheese and tortillas on the side. It was removed from its casing and broken into small chunks.

I kinda gave up on it after they closed. I know there are some soup recipes out there that include chorizo and I'm sure the cooks here will help out.

Michael

 
I've also made an Albondigas-type recipe by simply adding some whisked eggs

to a couple of decased Mexican chorizo sauteed with some thinly sliced white onions. You could also add tortilla chips and canned sliced jalapenos in escabeche.

Also, do a search for albondigas for many meatball and soup recipes using Mexican chorizo.

 
Add to a pot of beans or especially refried beans. Scrambled into eggs.

Choriqueso tacos are decadent - just melted white cheese & chorizo folded into a flour tortilla. I think they melt the cheese into the sausage (with grease) in a skillet or on a griddle.

I'm of a mind with Michael though. There are only a few brands I like very much.

 
Thanks for all of your suggestions!

I crumbled and baked just over a pound and found the meat to be very tasty - yeah! I put about a pound of raw sausage into the freezer and plan to mix with ground beef to make mini meatballs for albondigas. And I boiled the remaining 2 links for about 5 minutes as suggested by Sylvia, and then fried until crispy brown and cooked through. Hello Chorizo and White Bean Stew! Many yummy meals ahead! You guys are great! Colleen

 
Yummy, wow! Creamy beans

A perfect blend of flavors. Easy to make using the cooked chorizo links. The hardest part of the recipe was slicing the spinach. Highly nutritious and oh-so-tasty! Thanks for the link, Colleen

 
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