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chorizo sausage (made for stuffing)

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24 April 2009

chorizo sausage (made for stuffing)

ready to make chorizo-stuffed tenderloin

We often have a strange assemblage of items on our kitchen counter. But this one was the most intriguing lately.

Time to make sausage and stuff it in a pork tenderloin.

(I love seeing what's in other people's kitchens, like this gorgeous Polaroid from Ab Chao. In fact, I've started a group in Flickr, called What's on your counter, right now. Come on over, if you want to join in.)

Chorizo. Say the word, and each person conjures a different taste. Chorizo can be fresh or cured. As far as I can tell, Spanish chorizo has plenty of paprika. Portuguese chorizo is heavier on the wine. Mexican chorizo is made from ground pork, instead of chopped. In Argentina, chorizo means any kind of sausage.

Which kind is this one? Oh, none of them, although it's probably closest to Spanish chorizo. It's ours, in the moment. Danny doesn't love food to be spiced so hot it puckers his tongue. (I like a bit more heat.) So this is milder than most chorizos, which makes it good for stuffing tenderloin. He wanted all the flavors to blend. We enjoyed it, thoroughly.

There are many other fine recipes involving chorizos out there, of course. Take a look at these, all of which should be gluten-free:

Elise's Mexican chorizo and scrambled eggs

Chorizo and potato fritatta (based on Jamie Oliver's recipe)

Roasted red pepper risotto with chorizo cubes

And as soon as I learn how to make empanadas gluten-free, I'm going to make these:

Deb's chicken empanadas with chorizo and olives

Oh, chorizo. You inspire so much great food.

And finally, Danny has taught me to make a little taster of the sausage, before you cook them all up. That way, you can check that the seasonings are correct without having to eat raw meat. (And really, don't.)

That just means another bite of sausage for you, which isn't a bad thing, really.

taster of the chorizo

Chorizo for Stuffing Pork Tenderloin

1 pound ground pork
2 teaspoons chile powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon piment d'espelette
2 cloves garlic, peeled and finely chopped
splash sherry vinegar
1 teaspoon each kosher salt and cracked black pepper

Assembling. Mix all the ingredients together.

Tiny tasting. Make a tiny taster of the sausage. Bring a sauté pan to high heat. Pour in a splash of oil. Put the tiny sausage patty in the hot oil. Cook until the internal temperature reads 160°. Eat, to check the seasonings. Adjust accordingly.

Cooking. If you are using this chorizo to stuff a pork tenderloin, leave it raw. If you want it for breakfast, cook it up in the same fashion as the taster.


At 11:43 AM, Blogger Ali said...

I am not much of a pork fan but these look very yummy! I read your last post about the chicken pox!

Oh Shauna, I hear you! We have had the same thing going on here for the last 5 weeks! All 4 kiddos got them, as did Tom.

Luckily we have had Grandma in town! So we've still been eating well and I have been able to work on my next cookbook (a little)!

Ali (Whole Life Nutrition) :)

At 12:47 PM, Blogger Mama Bear said...

I absolutely LOVE chorizo. Great job - bookmarking this.

At 3:04 PM, Blogger GFE--gluten free easily said...

Great idea on the testing samples! I do that with cookies sometimes if I'm not sure about an adaptation or conversion. I just bake one or two and see how they bake up ... then make some changes in ingredients or oven temp if necessary. Lots of great links here--thanks!

I'm thinking about what's on my counter right now. Not too much actually since we have some leftovers from an earlier memorial service that our family members sent home with us. Great catering, but the only thing I could eat was the steamed shrimp. Will check out the other entries and consider for the future though. :-)


At 10:23 PM, Blogger Lady Butcher said...

Chorizo-stuffed tenderloin sounds like an excellent idea.
Great blog-- from another gluten-free meat lover :)

At 6:15 AM, Blogger Janel said...

I should thank you even before I make any chorizo. My husband is 1/2 Spanish, so he can't wait for me try my hand at this!

At 6:47 AM, Blogger H.Peter said...

Did I hear sausage?

I'd go anywhere for a good Chorizo.

At 12:51 PM, Blogger Maya said...

I love chorizos and chickpeas. I have signed up with your flickr group - am looking forward to it!

At 2:01 PM, Blogger Jenious said...

Chorizo is in the air! My friend Maria, who is from Spain, and I recently debated chorizo--- Spanish vs Portuguese. We decided to let our tastes be the final judges in a cook off! That has yet to happen, but I'll send this recipe to her for use with the winning sausage...Also, last Sat I was a contestant in a kale soup contest! Chorizo aplenty! ~ Jen /

At 5:03 PM, Blogger kitschen said...

deliciousness! I've been dying for chorizo lately AND I'm having a party soon. Both awesome reasons for you to have posted this :)

Also, you totally beat me to the punch on making Molly's Chocolate Banana Bread with Crystalized Ginger gluten-free! I am just not as on the ball as you are, but i swear to you that I was planning on it in the next few weeks! Can't wait to try your version.


At 5:18 PM, Blogger Jo said...

I absolutely love Spanish chorizo sausages, but I get frustrated with the 'pre-made' ones as they're so full of gunk, and so expensive! Thanks so much for this recipe - I'll be trying it very soon! My favourite recipe with chorizo sausage is a corn and potato chowder with chorizo and baby spinach, made in the crockpot - yum!

At 9:45 AM, Blogger Ms. Gee said...

Looks really good - and the recipe sounds delish, even if I'm not a fan of pork.
My stepfather is, and this recipe's quite similar to a sausage his father, a former butcher (my Pop-Pop) used to make and sell when he was young.
Do you think it can work the same if I use lean ground pork? I'd love to fix this for him, but his cholesterol IS a bit high ...

At 3:27 PM, Blogger MariChucky said...

Hi Shauna, two comments in one day. I am a Spanish girl, and I was very surprised when reading your book you talked about Spanish paprika.
Hey, just a second... Spanish what? Then you explained about drying and smoking peppers and... wow... I discovered that what you call "Spanish paprika" is known here as "pimentón" (we think paprika is an exotic spice), and it can be sweet or spicy.
Spanish "chorizos" always have a lot of "pimentón" inside, if not, it is not a "chorizo". If you want chorizo recipes, you should look for some Spanish ones, you will love them.

At 8:23 PM, Blogger RovingWeaver said...

Mmm... it sounds wonderful! Sadly, along with gluten, I also avoid pork. And shellfish. They aren't allergy-related, but I avoid them anyway. If I substituted ground turkey, would it still be considered chorizo? Maybe ground buffalo? That would get expensive, though!


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