How do you make chorizo sausage from scratch?

Chef's answer
Instructions
  • Toast and soak the chiles. Bring a small saucepan of water to a boil then remove from heat. ...
  • Blend spice mixture. Drain chiles and place in the blender with remaining ingredients, except pork. ...
  • Combine with pork. Mix ground pork with spice mixture in a large bowl. ...
  • To cook chorizo. ...
  • To store the chorizo.
    • Frequently asked Questions 🎓
    ✔
    Mexican Chorizo needs cooking. Do not eat this type of Chorizo raw. You will become ill! It will be mushy out of the casing, and as it cooks, it will still be very soft, not as chunky as when browning hamburger..
    ✔
    While cooking chorizo, break it apart like you would ground meat, going for a light browning effect on the chorizo. ... During the cooking process, you'll accumulate grease in your pan - don't fret! Simply drain the grease from the pan when it's finished browning.
    ✔
    It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough..
    ✔
    Traditionally, Mexican chorizo is a mix of pork, chiles and flavors like coriander and ginger, with the added tang of vinegar. I love pairing chorizo with clams, bell peppers and, surprisingly, pears, which balance out the smoky heat of the chorizo with a fresh, sweet flavor.
    ✔
    Cured chorizo doesn't require any cooking at all: Simply slice and eat! For raw and semi-cured chorizo varieties, you'll generally want to remove the casing (if there is any) and fry in a hot, dry pan until the chorizo is cooked through and the fat has rendered out.
    ✔
    Although you might boil fresh sausages before grilling them, boiling chorizo will ruin its flavor. As the chorizo boils, fat melts out of it and you'll be left with dry chorizo that isn't as tasty. As long as you turn chorizo links frequently as they grill, the chorizo will be perfectly cooked..
    ✔
    I would suggest never boiling chorizo. ... I'd suggest halving or quatering the chorizo and frying it off first. Use the remaining fat to sautee any vegetables you might need to make the sauce.
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