Kielbasa Chorizo
Dive into bold, savory flavors with this Kielbasa Chorizo recipe, a dynamic fusion of two beloved sausage styles that will elevate your grilling game. Made with a blend of ground pork, kielbasa seasoning, chorizo seasoning, and a medley of spices like smoked paprika, minced garlic, and ground cumin, this recipe strikes the perfect balance between smoky, spicy, and savory. The optional addition of sausage casings gives you the authentic sausage experience, while refrigeration time allows the flavors to fully develop. Whether grilled, pan-seared, or served alongside tangy sauerkraut, crusty bread, or roasted veggies, these sausages bring a hearty, homemade touch to any meal. Perfect for a summer BBQ or cozy family dinner, this recipe is a delicious way to craft artisan-quality sausages right at home.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 tablespoons Kielbasa sausage seasoning (store-bought or homemade)
- 2 tablespoons Chorizo sausage seasoning (store-bought or homemade)
- 1 tablespoon Smoked paprika
- 1 tablespoon Minced garlic
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Coarsely ground black pepper
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Cold water
- 1 pack Sausage casings (optional)
Instructions
In a large mixing bowl, combine the ground pork with the kielbasa seasoning, chorizo seasoning, smoked paprika, minced garlic, crushed red pepper flakes, ground cumin, salt, and black pepper.
Drizzle the apple cider vinegar and cold water over the meat mixture, then use your hands to mix everything thoroughly. Ensure that the spices are evenly incorporated into the meat.
If using sausage casings, rinse the casings thoroughly under cold water, then soak them in a bowl of water for 20 minutes. Follow package instructions to prepare them for stuffing.
Using a sausage stuffer or a piping bag fitted with a large nozzle, stuff the seasoned meat mixture into the casings. Twist the casings at 4- to 6-inch intervals to form individual sausages. Tie off the ends securely. If not using casings, simply shape the mixture into sausage patties or logs by hand.
Allow the sausages to rest in the refrigerator for at least 1 hour to let the flavors meld. For best results, refrigerate overnight.
When ready to cook, heat a grill or skillet to medium heat. Cook the Kielbasa Chorizo sausages for about 6-8 minutes per side, or until they are fully cooked and reach an internal temperature of 160°F (71°C).
Serve the sausages hot with your favorite accompaniments, such as grilled vegetables, mustard, crusty bread, or sauerkraut.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.1 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
