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.
At the end of this post, you’ll find several recipes that use this sausage chorizo. Be sure to check them out.
Homemade Mexican Chorizo
Below are two recipes – one for 1 pound of ground pork and one for 3 pounds of ground pork.
“*” See Kitchen Notes for more information or links to special ingredients.
- 1 pound ground pork
- ½ tsp. salt
- 2 tsp. New Mexico red chile powder, medium heat, Ancho, Aleppo, or a combination of red chile powders
- ½ tsp. paprika
- ½ tsp. hot chile powder like cayenne or chipotle or half and half cayenne/chipotle
- ½ tsp. dried Mexican oregano
- 1/2 – 1 tsp. toasted cumin/coriander mix, to taste
- 2 – 3 tsp. red wine or cider vinegar
- 2 medium garlic cloves, minced or ¼ tsp. garlic powder
- 3 pounds ground pork
- 1 tsp. salt
- 6 tsp. New Mexico red chile powder (medium heat), Ancho, Aleppo, or a combination of red chile powders
- 1 1/2 tsp. paprika
- 1 1/2 tsp. hot chile powder like cayenne, chipotle, serrano or a blend
- 1 1/2 tsp. dried Mexican oregano
- 1 tsp. cumin/coriander mix (to taste)
- 2 Tbsp. red wine or cider vinegar
- 5 small to medium garlic cloves, minced or ¾ tsp. garlic powder
Place all ingredients in a bowl; however, start with only 2 tsp. vinegar (for 1 pound pork) or 2 Tbsp. (for 3 pounds of pork).
- Wearing rubber gloves, combine the ingredients by squeezing the spices and herbs into the sausage. Mix for about 3 minutes to ensure that all ingredients are evenly distributed throughout the sausage and the sausage becomes a deep red. (A Mixmaster is nice when making a 3 pound batch.)
Take about a tablespoon or two of sausage and cook it up in a skillet. Taste. Adjust seasoning to your taste.
- Pack in a plastic bag with a seal. Compress the sausage in the bag as much as possible. Press out all of the air and seal. If you plan to freeze it, then you could go ahead, at this step, and divide the seasoned sausage into 1/4 pound packages.
Place in the refrigerator for 3 days. This allows the seasoned to penetrate the ground pork yielding the best result.
After 3 days, use or freeze by dividing the sausage into 1/4 pound packages, about the weight of a link of sausage.
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 like 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.
Ground Pork – Use a fatty pork sausage, between 20% to 30%, to ensure a juicer end product. Too little fat and your cooked sausage will be dry. If you want the challenge, you could always buy a pork shoulder (an ideal cut for sausage), and grind your own meat.
Pork substitutions – If you don’t want to use pork, substitute ground turkey and/or chicken, using most or all dark meat. Too much 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.
Chile powders – The most important thing about the chile powders is that you use ground chilE powder, not a chilI powder blend (a blend of red pepper, salt, garlic and many, many other ingredients). This recipe uses four different chile powders – New Mexico red chile, cayenne, aleppo, and paprika. The NM chile powder adds a flavor I love, the cayenne adds the heat, and the paprika and Aleppo add depth. However, use whatever chile powders you have or like, but try to use at least 3 different flavors with one really hot chile.
Vinegar – There are a variety of vinegars used in making chorizo – 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. So play with different acid as well as amounts. I prefer a smaller amount of vinegar, whereas Bobby prefers a larger amount.
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!
Ways to use Mexican chorizo:
- Chorizo sausage patties with scrambled eggs and toast.
- Combine equal amounts of chorizo with ground beef or turkey for a delicious burger.
- Add to casseroles, stews and soups
- Make beef and chorizo burgers
- Make beef and chorizo enchiladas
- Put together a delicious breakfast with chorizo, grits, fried eggs and red chile. (Shown right)
- Make any or all of these recipes that use Mexican chorizo.
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I remember the first time I looked at the ingredient list for chorizo at the supermarket, I nearly fainted….pork salivary glands, pork lymph nodes, pork fat… Yours looks so much better!
Hey Gerlinde! Oh yes, sausage is usually made with scrape and offal which is not too appetizing, I agree. As you see, I prefer to use a good quality pork sausage. Much better. 🙂 Thanks for dropping by and leaving a comment!
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I’ve come to your blog via your Frigg post of Beef and Chorizo Enchiladas. I was very happy to see your link back to this chorizo recipe and came to check out how it compares to the one I use.
http://a-boleyn.livejournal.com/137517.html
I’ve only made it once (doubled the recipe and it takes a long time for a single person to use up) and love it. I’ll definitely have to make it again.
Thanks Ann! Nice to see you! Looks like our chorizo recipes are pretty similar. I’ll be trying yours next time. Thanks!
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I just made this to go into a breakfast casserole. It’s in the oven baking now – smells great!
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!
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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!
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!
Delicious I love this delicious meals. Thanks for sharing with Hearth and Soul blog Hop.
This is a great recipe, MJ, thanks for sharing it on Hearth & Soul Hop. 🙂
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.
I am in love!!!! I love love chorizo. The fact that I could make homemade would be so awesome!! It looks fantastic! Hugs, Terra
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!
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 🙂
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…
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!
I always love homemade sausage, not only healthier but we can add whatever spices to it tailored to our preference…
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!
Thank you so much Nancy! I’m sure your recipe is the real thing. 🙂 I agree, that it’s a real craving!
WOW! This looks easy enough to make and highly delicious!
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!! 🙂
That’s cute Kate! You should make it for them and tell them how much time you spent making it. 🙂
The patties look mouthwatering. Will try them soon..
I love Chorizo but never thought of making my own!!Such lovely flavors and what better than a homemade version!Absolutely brilliant :!
That is really cool! I make my own sausage sometimes too, but I didn’t know there was a difference between Mexican and Spanish chorizo!
Thanks Jane! Oh yes – there is a huge difference between Mexican and Spanish and they usually are not interchangeable. Spanish chorizo is smoked so you can eat it right out of the package; whereas Mexican chorizo has to be cooked. You really should give it a try. I think you’ll love it!
I have never tried making sausage at home! Two thumbs up for these delicious patties!
These sausages are so uniquely spiced and sound really yummy!
I remember my grandma making sausages, which (as I remember) always seemed to be a very labour intensive process, but perhaps in doesn’t need to be so, great recipe!
Thanks G! I can definitely see how painstaking it can be! That’s why I looked for the easy way out. 🙂 This bulk chorizo is SO easy. I’ll never buy chorizo again!
Love this idea! This sausage would be fabulous in breakfast burrito! Thank you MJ!
Homemade sausage? You are a genius. Love this recipe, makes it all seem so simple.
I wouldn’t have the patience for making sausage links either…but bulk is another story. Your chorizo looks amazing, MJ!
Wow…MJ, you made it so delicious! i never made before Mexican Chorizo, but seeing your easy instructions I might as well try it.
Thanks Sandra! You’re right – something this easy to make deserves a try. 🙂
Hi, i don’t use pork sorry but the recipe sounds fantastic. How do you think it would be if i tried ground chicken? I’m sure ground veal would work but hard to come by where i am, i usually use veal in place of pork. Interested in what you think 🙂
Aviva, Yes – you can use ground turkey or chicken for this recipe. I would probably add 2 Tbsp. of butter or oil for some fat content, otherwise, it might be too dry. Hope this helps.
tHANK YOU! I will let you know how it turns out 🙂 Light or dark meat?
Aviva, I would suggest dark meat. It has a higher fat content. You could also use a mix, but I wouldn’t use all light meat – too dry. Please let me know how it turns out and thanks!
Love this easy recipe with store bought ingredients. Looks really flavorful and delicious. Perfect in soups too!
Love Chorizo, will definitely be trying this recipe out. Pinning 🙂
Lovin’ those spices, MJ! Especially the mix of chili peppers. I’ve always wanted to try making homemade sausage too, but I can never find a free day to do it. One of these days!
Until then, Mexican chorizo is on my list…
Thanks Mark! But hey – you don’t need a day to make this. You only need 15 minutes! I hope you give it a try.
MJ, you’re a sausage making genius! I love that your recipe doesn’t call for stuffing. Love it!
Thanks Jennie! I agree – no grinding, no stuffing – that’s the best part (except for the flavor 🙂 ).
My hubby loves italian chorizo, bit different, but delicious as well. Mexican version I could totally make myself. You’ve just made my hubby a happy man 🙂
Thanks Marta! I’m so glad to be able to add to your husband’s happiness. 🙂
I can just imagine this in a breakfast burrito. Swoon.
Thanks Carolyn! It’s PERFECT in breakfast burritos!
Mj, I may never buy chorizo ever again. This looks amazing and my husband loves when I add chorizo to hash-browns.
Thanks Jessica! I too love it added to hashbrowns! Just yesterday I made hashbrowns and chorizo and threw in some scrambled eggs. YUM!
This is a real cool idea, though I do not have pork, my husband loves pork….I sure he will be delighted if I try this out for him….
Thanks Nisa! I hope your hubby enjoys it. 🙂
I like the mix that went in there, MJ. It must be so good because it is all natural. I love chorizo and I can imagine how well something like this would go in recipes.
Thanks Adora! It DOES go well in a lot of recipes. I use it all of the time!
Love this, MJ! I can always find ground pork at the local butcher where I buy free-range meats, but not always delighted with the seasoning of their sausages. You just inspired me to make my own sausage with whatever seasonings I choose! Brilliant! Thanks!
Thanks Judy! You are SO right – with a good quality ground pork, you can create your own flavor profile for any sausage. Have fun!
Mj – I am so excited to read this. Believe it or not, in rural Wisconsin farm country, it is difficult to find chorizo, especially a good one. Trying this recipe soon!
Thanks Kris! Actually I do believe you! One of the reasons I posted this is because I have received a lot of feedback that chorizo is hard to find outside of the southwest U.S. Now you can make it at home. 🙂
Thank you so much for this, MJ. I make my own sausage and, though I grind the pork, like you I make patties instead of links. (I’ve even convinced my Zia to try it and she, too, no longer stuffs links.) Patties are just so much easier to freeze and use. It’s really a convenience issue.
I cannot wait to try your chorizo recipe. I’ve got some pork shoulder in my freezer that is now ear-marked for chorizo. I bet it will taste far better than anything I can buy and will really liven up whatever dish it’s used in. Again, thanks!
Thanks John! See – now you’ve inspired me to go out and buy a small pork shoulder. I say “small” because my grinder is my parent’s old hand-crank grinder and I don’t want to spend my whole day grinding a 5 pound pork shoulder. But I would like to try this recipe that way. It’s just SO easy with ground pork that I tend to take the lazy way out. 🙂
Well done, I got to try this as chorizo is one of my favorite type of sausage
These look so delicious!! Drooling over here!!
http://www.rita-bose-cooking.com/
Wow MJ….while I’m the first to spread the word that home made is always best….I would never have attempted to make my own sausage! This looks absolutely fabulous and pretty easy since there is no fussing with casings and such! You may have just inspired me to try this! : )
Thanks Anne! You really need to try this. It’s SO easy!!!! Let me know if you do. Hope you’re having a great weekend.
I think your recipe for chorizo sounds very flavorful. I especially like all your notes…very helpful.
Wow, what a cool idea. Sausage making is something I really want to get into some day… the whole caboodle with casing and stuffing and all, but I’d totally go for this as well, and heck, it’s easier. Only problem is ground pork isn’t that common here (I wish I was kidding…) – they sell some awful stuff called “sausage meat” which has disgusting spices added, but sadly no plain pork stuff. Some day I’ll get some – I love the sound of the patties – I bet it makes a fantastic brunch!
Thanks for your comments Charles! You can’t get ground pork there? Interesting. I wonder what type of meet is in the “sausage meat” not that you would want to buy it to find out. Hopefully you can find some one day and try this or some kind of sausage. I love sausage of any kind. 🙂
I need to do this! I’ve never made sausage of any kind — kinda shocking, I know! I love good Mexican chorzo, and it’s actually not that easy to find in grocery store outside of the southwest. (There’s something called “chorizo” but it’s really not.) I don’t know when I’ll get to this, but get to it I will. Really good stuff — thanks so much.
Thanks John! Well, I don’t feel so bad then if even YOU haven’t made sausage before. 🙂 I know you like it spicy, so you and Mrs. KR should really enjoy this.
What a delicious looking chorizo sausage my friend it certainly does not look homemade 🙂
Cheers
Choc Chip Uru
I’ve never made chorizo but I’ve had to learn to make good old American breakfast sausage because it’s not available here in Australia. Sometimes a sausage biscuit is the only thing that will do. 🙂
Now I’m on a mission for chorizo!
Thanks Maureen! I hope you get a chance to make this because it’s nothing like the good old American breakfast sausage. It’s got a real kick to it. I think you’d like it.
Some store-bought chorizo is sooooo greasy. We can buy some pretty good chorizo at our FM from farmers who rise their own swine. I cannot wait to buy some ground pork from them and try this out. Thank you for sharing this!
Thanks Debra! Sounds like you have a great source of good pork like I do! There’s nothing like good quality pork. I hope you do get a chance to make this. I think you’ll love it!
One Word…. YUM!! I love making my own sausage because you know exactly what you have in it. The flavors you have here are spectacular. 🙂 Hope you are having a wonderful weekend. 🙂
Brilliant idea! I already see it used in so many different dishes: as a filling, as a pork hamburger mixture and of course if someone has the tools and the casings, it could be made into a real sausage! Thank you for sharing this wonderful recipe.
Spanish chorizo is the only one I know and it’s completely different, as you say.
Thanks Sissi! Actually, it IS great mixed in with ground beef for burgers and thrown into or on top of soups. It’s good stuff.
Definitely a must make! The patties look mouwathering, mj.
Thanks Angie! I hope you enjoy them.