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Hello.

Welcome to my food blog! Follow along to see more of my kitchen adventures.  

Make at Home No-Sugar Chorizo

Make at Home No-Sugar Chorizo

Whole30 approved meat .... if you are sticking with the fresh chicken breast, salmon filet, sirloin steak, etc. You will be pretty much in the clear with avoiding any added sugar or unnecessary preservatives. However, more “compound” or “processed” meats are a completely different story.                        

For example, take sausage. You might think...”ok I will go to the meat counter at my local grocery store to pick up some breakfast sausage. Getting it out of the case is surely better than buying it from a package.”       

In some grocery stores, this way of thinking may be the valid. But from my experience, the vast majority of grocery stores, even those higher end ones, still have sausage or other prepared meats that contains a boat load of ingredients, including sugar most of the time.

Not exactly what you were banking on. Luckily in this day and age, you can find a lot of Whole30 compliant alternatives via the internet. But sometimes you just don’t have time [or money] for that.              

One of the food products I had the HARDEST time finding a good Whole30 alternative for was...

Chorizo

You are 100% able to find chorizo without any sugar or icky preservatives, but it tastes only ok...but the texture was a little funny for my taste. And when I look for a really good quality chorizo (even from my local farmer's market) that tastes *AMAZING* it still contains sugar. [I. Can’t. Win.]

So, I took on the challenge and came up with my own recipe for homemade chorizo. I for the meat, I used a 2 lbs. piece of pork shoulder ($4) from my normal, everyday grocery store... ground it at home using the meat grinder attachment for my stand mixer... and put in a TON of spices.

no sugar chorizo

Ok I get it... most people will not have their own meat grinder or meat grinder attachment at home. You can easily purchase 2 lbs. of ground (not super lean) pork for the grocery store and save yourself some steps. But if you are one of the lucky few that have the ability to grind your own meat at home... I highly recommend it! The texture of the resulting product cannot be beat.

**But** I almost forgot to tell you all why I NEEDED to find some Whole30 compliant chorizo. So I could make:                   

Coconut Braised Chicken with Chorizo and Potatoes

You seriously need to make this. It is amazingly creamy, and when you taste it you feel like you are cheating on the Whole30. But I promise you’re not!

That being said, it’s not a perfect recipe, but very simple to adapt... change the canola oil for ghee; use my recipe for chorizo; and I personally used bone-in skin-on chicken breasts instead of thighs, but you pick whichever you would like.

Besides being a perfect addition to the above recipe, this chorizo is mighty tasty on it's own. Just sauté up some chorizo in a pan and serve with an over easy egg on the side. The perfect breakfast combo.

no sugar chorizo

Homemade Chorizo

Recipe adapted from Bon Appètit

Ingredients

  • 2 pounds pork shoulder
  • 3 Tablespoons hot chili powder
  • 1.5 Tablespoons oregano dried
  • 1 Tablespoon kosher salt
  • 2 teaspoons cumin ground
  • 1 teaspoon coriander ground
  • 1 teaspoon pepper freshly ground
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon cloves ground
  • 4 cloves garlic minced
  • Zest of one orange
  • Zest of one lime
  • 1/3 cup apple cider vinegar
  • 2 Tablespoons white vinegar      

Directions                                

  1. Take pork shoulder and cut it into 1 inch cubes.            
  2. Set up your meat grinder to the coarsest setting and slowly feed the pork through, one chunk at a time. Set aside.            
  3. In a small bowl, combine all remaining ingredients. Gently mix spice mixture into the ground pork. Use a light hand to gentle mix together.            
  4. Switch your meat grinder to the finest setting and slowly re-feed the pork and spice mixture through for a second time.            
  5. Divide the ground chorizo into two logs and wrap each log tightly in plastic wrap. Allow to set in the refrigerator for 24 hours.
  6. After 24 hours, use in your favorite dish. Or keep in the refrigerator for up to 4  days or freeze up to 3 months. 

                

 

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