Comments on: Fresh Mexican Chorizo

By: shawnwinery

shawnwinery — Tue, 05 May 2009 23:01:13 +0000

i grind sausage regularly with my KA, but typically make it a one step process. add all spices, peppers, etc to the well chilled meat,combine, and send it through the grinder. Finito! this may not work as well here, as you are almost looking for pate consitency, but for other styles it prevents over-processing which leads to mealyness.

thanks for a great site

By: Nick Kindelsperger

Nick Kindelsperger — Tue, 23 Sep 2008 21:19:22 +0000

Andrew: Thanks for the link. I'll definitely consider that make and model.

As for the grind, Mexican chorizo seems to always be ground on the smaller die. Ruhlman even tosses the finely ground meat into the kitchen aid bowl and paddles it into a paste. Not quite sure why Mexican chorizo is like that, but it seems universal...hopefully those words don't come back to haunt me.

By: Andrew Martin

Andrew Martin — Mon, 22 Sep 2008 16:28:45 +0000

Brian's right, a good upright stuffer is the way to go-I use this one (it used to be cheaper) with no complaints:
http://www.amazon.com/Grizzly-H6252-Vertical-Sausage-Stuffer/dp/B0007D2YP4/ref=pd_bbs_sr_1?ie=UTF8&s=hi&qid=1222115203&sr=8-1

Also, I've found that I much prefer sausage (stuffed and loose) ground through the larger die of the KA. Meat from the finer die is too mealy for me.

By: Margie

Margie — Mon, 22 Sep 2008 13:35:57 +0000

Now I feel bad. I never grind my own meat when I make chorizo. My recipe is a lot less complicated and I don't use casings because I always cook it out of the casing, so I figure why bother? Yours looks like the real thing!

By: foodies

foodies — Mon, 22 Sep 2008 13:35:13 +0000

Hi, this is dondon of mustlovefood.com a social network of foodies like you meet and chat.

Would you be interested if we do a link exchange? Please shoot me an email (linkbuilder@twobudz.com)

Thanks a lot and hope to hear from you.

By: Brian

Brian — Sat, 20 Sep 2008 08:26:17 +0000

Nick: I really dont have any great recomondations outside of the sausage stuffer attachement for the KitchenAid as thats still what I use. I find that the speed does not bother me considering I only make sausages about once a month. If I were doing it much more frequently I would likely upgrade to a stainless steel sausage stuffer.

To give you an idea of the time involved, w/the attachment, I can stuff 5#'s of basic sausage in about 1.5 hours with cleanup.

Hope that helps.

Cheers,

By: maggie

maggie — Fri, 19 Sep 2008 12:42:14 +0000

a good project...and then you know what's in your sausages. (though I love sausage enough to not let it creep me out too much as long as I buy organic...)

How is the meat grinder on the kitchenaid?

By: Tina - Choosy Beggars

Tina - Choosy Beggars — Fri, 19 Sep 2008 10:42:10 +0000

Ooh, you ARE inspiring!

Now, say that maybe you lived in the 'burbs in Canada where your pepper choices were somewhat limited. If you were to substitute another pepper for the guajillos, what would it be? What is the guajillo flavour/heat like? The only peppers I usually have access to are jalapeno, habanero, scotch bonnet, Thai birds eye, long green, and red chili....

By: Nick Kindelsperger

Nick Kindelsperger — Fri, 19 Sep 2008 08:44:15 +0000

Brian: I've heard as much about the stuffing attachment for the kitchen aid. What do you recommend?

By: Brian

Brian — Fri, 19 Sep 2008 08:39:48 +0000

Nicely done! The meat grinder attachement was the entire reason I bought a KitchenAid (my wife tells me it has other functions as well). One word of caution, when you get into casings etc, I would go with a device designed only to stuff sausage into casings..the KitchenAid one is pretty damn slow...but then again good if you just want to drop $20 and see if you like it.

Cheers!
Brian