Homemade Mexican Chorizo Sausage

Mexican Chorizo @MJsKitchen mjskitchen.com

 

Let’s make some Mexican Chorizo, one of my favorite sausages.  Making my own sausage is something I’ve always wanted to do, but after seeing the process of grinding, stuffing, curing or smoking, I decided to take the easy way out and choose a sausage that doesn’t need any of that. Mexican Chorizo can be made with ground pork bought from your local market, and herbs and spices found in any well-stocked spice cabinet. Because it’s normally used as a bulk sausage, no casing is needed.  I do like to let mine sit in the refrigerator for 1 to 3 days in order to let the seasoning meld with the meat before using it, but that’s not really necessary.  You can use it right away, the next day, 3 days later, or freeze it for another time.


 

Homemade Mexican Chorizo @MJsKitchen mjskitchen.com

 

Kitchen Notes

This recipe was inspired by many sausage recipes that I reviewed to get an idea of what goes into making a good sausage, specifically chorizo.  I do not claim that is a classic chorizo recipe, but, after going through several combinations of spices and proportions, this is the one we liked the best. 

Keep in mind that this is “Mexican” chorizo. “Spanish” chorizo is a completely different type of sausage and the two are usually not interchangeable in recipes.

The pork – As with hamburger meat, you can buy ground pork with different fat content. I like using a more fatty sausage, between 20% to 30%, to ensure a juicer end product. Too little fat and your sausage would cook up dry.  If you want the challenge, you could always buy a pork shoulder (an ideal cut for sausage), and grind your own meat. That’s more time consuming and, then you have to clean the grinder.

Pork substitutions – If you don’t want to use pork, you could substitute ground turkey and/or chicken. I would suggest using dark meat or at least using mostly dark meat.  Too much light or white meat could lead to a dry sausage.  You could also add a tablespoon or two of oil or butter to add some fat to the mixture.  As with any sausage, the lower the fat content, the drier the outcome.

The chile powders – The most important thing about the chile powders is that you use ground chilE powder, not a chilI powder blend. The blend usually has red pepper, salt, garlic and many, many other ingredients. This recipe uses four different chile powders – New Mexico red chile, cayenne, aleppo, and paprika.  I use this blend because that’s what I have in my pantry, but most importantly – I like it. The NM chile powder adds a flavor that I love, the cayenne adds the heat, and the paprika and Aleppo add depth.

The vinegar – There are a variety of vinegars used in making chorizo. I found recipes with red wine vinegar, white wine, just white vinegar, and cider vinegar.  Some recipes also added or substituted the vinegar with an alcohol such as tequila, sherry or wine.  The 2 – 3 tsp. of vinegar is due to personal preferences in my house. Bobby prefers the sausage with just 2 tsp. and I prefer it with 3 tsp. :)

Making a bigger batch – There have been a few times when I bit the bullet and bought 3 pounds of ground pork and made a  larger batch.  When making a 3 pounds batch, I triple everything BUT the salt, hot chile powder, cumin/coriander mix, and vinegar.  Below are the amounts for a 3 pounds batch.

  • 1 tsp. salt
  • 1 tsp. hot chile powder (½ tsp. cayenne and ½ tsp. chipotle)
  • 1 tsp. cumin/coriander mix
  • 2 Tbsp. vinegar

So as you can see, you can adjust the seasoning to meet your personal tastes. You should also be able to see how EASY it is to make chorizo.  Bet you can wait to give it a try!

Recipes that use Mexican chorizo:

Chorizo sausage patties (shown above) with scrambled eggs and toast.

Combine equal amounts of chorizo with ground beef or turkey for a delicious burger.

Asparagus, Chorizo and Soft-Boiled Egg

Bean and Rice with Sausage

Christmas Breakfast – Red and Green

Sausage and Egg Tostada

Shepherd’s Pie, New Mexico Style

Suppertime Pileup

 

This recipe for Homemade Mexican Chorizo has been shared with the following blog hops: Hearth and Soul, Fat Tuesday, Katherine Martinelli’s Cinco de Mayo Hop  .

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82 Responses to “Homemade Mexican Chorizo Sausage”

  1. Karin September 23, 2013 at 4:35 pm #

    I just made this to go into a breakfast casserole. It’s in the oven baking now – smells great!

    • mj September 23, 2013 at 8:41 pm #

      Karin, thanks so much for you comment! So glad you made this chorizo. I hope the casserole turned out as good as it smelled. :) Please let me know how it turned out!

  2. Lesley April 19, 2013 at 10:43 am #

    Good morning MJ,

    I’m so glad I found this recipe, my family LOVED it!

    I gave my husband a meat grinder for Christmas and he’s been experimenting with sausage making and some plain old home ground meat.

    I used some of his ground pork for this and just cooked it with onions, home fried potatoes then added eggs on top. Kind of a Mexican hash?

    I’m very health concious and prefer to make my food from scratch, right down to my own corn and flour tortillas, so this was perfect.

    I often find myself at a loss for new things to cook so I’m very much looking forward to more recipes from you!

    • mj April 19, 2013 at 3:16 pm #

      Thanks so much for you comment Lesley! It’s always good to hear that someone has made one of my recipes and liked it! You made my day! I love the dish you call a Mexican hash! I bet it was great with the Chorizo. We have something we make similar here in New Mexico called a “pileup”. I was actually planning on posting it here soon. Sounds like your husband is having fun with his Christmas present and that you are getting to enjoy the benefits. :) Thanks again for your lovely comments and have a wonderful weekend!

  3. Swathi April 9, 2013 at 8:27 am #

    Delicious I love this delicious meals. Thanks for sharing with Hearth and Soul blog Hop.

  4. Judy @Savoring Today April 7, 2013 at 8:20 am #

    This is a great recipe, MJ, thanks for sharing it on Hearth & Soul Hop. :)

  5. April @ The 21st Century Housewife April 4, 2013 at 7:41 am #

    My late Mom used to make sausage patties, and they were one of my favourites. She didn’t spice them like this though – I love all the wonderful flavours you have used! I think it’s great to make the chorizo sausage blend yourself; it’s the perfect way to make the flavours just right.

  6. Terra March 19, 2013 at 9:52 pm #

    I am in love!!!! I love love chorizo. The fact that I could make homemade would be so awesome!! It looks fantastic! Hugs, Terra

  7. Food Jaunts March 18, 2013 at 7:50 am #

    MJ this is awesome! My husband is a chorizo fanatic (and this is the guy who told me that he didn’t like sausage when we first got together). I’m definitely making this to keep frozen on hand rather than worrying about needing to buy a giant portion every time I want a bit. THANK YOU!

  8. cooking rookie March 14, 2013 at 9:19 pm #

    All I can say is Yumm! They look amazing! And I think I might even grind my own meat now that I bought the kitchen aid attachment :-)

  9. Nami | Just One Cookbook March 14, 2013 at 11:00 am #

    Homemade! And you made it so easy, MJ! I like that you can actually freeze some portion for later use. That I never thought before. When freezing, do you think flavor will go into meat more? Or once frozen probably it doesn’t matter. I love this homemade Chorizo. I’m pinning but new pinterest doesn’t allow tagging you…

    • mj March 15, 2013 at 10:52 am #

      thanks Nami! I can actually answer your question because this morning, I pulled some chorizo from the freezer and cooked it up with some eggs. I really don’t think that the meat became more enhanced. The flavor and the “heat” were pretty much the same as it was when it went into the freezer. I hope you get a chance to make it. I know you don’t like spicy, but you can control that by cutting back or even eliminating the cayenne. Hope you like it!

  10. Treat and Trick March 13, 2013 at 9:28 pm #

    I always love homemade sausage, not only healthier but we can add whatever spices to it tailored to our preference…

  11. Nancy/SpicieFoodie March 13, 2013 at 6:57 pm #

    Bravi MJ for making your own chorizo and it looks so good. We can’t buy it here so I’ve been making my own for years. Now you’ve got me craving some so I better get on it tomorrow. Thanks for sharing!

    • mj March 13, 2013 at 9:13 pm #

      Thank you so much Nancy! I’m sure your recipe is the real thing. :) I agree, that it’s a real craving!

  12. peachy @ The Peach Kitchen March 13, 2013 at 4:58 pm #

    WOW! This looks easy enough to make and highly delicious!

  13. Kate@Diethood March 13, 2013 at 3:45 pm #

    My parents make their own, homemade sausages every winter. The process is forever, but the results are freakin’ amazing!! :)
    I should print out your recipe and show them the easier way of making sausages!! :)

    • mj March 13, 2013 at 9:09 pm #

      That’s cute Kate! You should make it for them and tell them how much time you spent making it. :)

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