From the Kitchens at Kendall College: Green Chorizo Sausage Recipe

Meredith, March 20th, 2013 | Category: Inside Kendall
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Part 1 of our blog series on homemade sausage. The good news is that sausage-making is easier than most people think, says Chef Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and the Laureate Universities International Center for Culinary Excellence.

Green Chorizo
Yield: 8 servings (about 2 lbs.)

Chorizo verde is a specialty from Toluca, Mexico. Like its red cousin, it crumbles when you cook it, but that is where the similarities stop. Its unique flavor profile resulting from diverse ingredients such as pumpkin seeds, green chiles, cilantro and spinach make it a standout. Serve it with eggs, as part of a taco or quesadilla, or in any dish made more delicious with red chorizo.

Ingredients
2½ oz. washed baby spinach, blanched and well squeezed to remove excess moisture
½ c. packed cilantro leaves
½ c.packed parsley leaves
1 oz. green pumpkin seeds easy chorizo sausage from scratch
2 cloves minced garlic
½ t. ground cumin
½ t. dried oregano leaf
¼ t. ground black pepper
2 Serrano chiles, minced
½ c. cold water
1¼ lbs.pork shoulder
¼ lb. pork fat
2 T. minced cilantro
1 T. minced parsley
1 T. salt
3 T. vinegar

Directions
1. In a blender, process the spinach, cilantro leaves, parsley leaves, pumpkin seeds, garlic, cumin, oregano, black pepper, Serrano chile and cold water until it forms a smooth purée.
2. Cut the pork and fat into a large dice. Freeze until very cold. Grind in a meat grinder (with a plate with approximately 3/16” holes) or in a food processor until coarsely chopped.
3. Combine the ground pork and fat, salt, spinach purée, minced cilantro and minced parsley.  Knead the meat until it comes slightly elastic. (Be sure it stays very cold while mixing). Refrigerate, covered, for 30 minutes to 2 hours.
4. To cook, sauté sausage in a sauté pan over medium heat until it is cooked through, 10 to 15 minutes. (It will crumble like ground beef during cooking.)

Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.

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