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Chorizo sausagemeat recipe

Chorizo sausagemeat recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

This Mexican pork sausagemeat is delicous. It's mildy spiced and perfect for breakfast, brunch, lunch or dinner. You can also use this recipe to make meatballs, if you prefer.

20 people made this

IngredientsServes: 8

  • 900g boneless pork shoulder, cut into 1.75cm pieces
  • 1 1/2 tablespoons crushed Aleppo peppers
  • 1 1/2 tablespoons chilli powder
  • 4 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 125ml distilled malt vinegar
  • 2 tablespoons water
  • 1 teaspoon vegetable oil

MethodPrep:25min ›Cook:15min ›Extra time:10hr chilling › Ready in:10hr40min

  1. Place the pork, Aleppo pepper, chilli powder, garlic, salt, black pepper, oregano, cumin, cloves and coriander into a bowl and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl and refrigerate the meat, your meat grinder's head assembly and grinder for 1 hour.
  2. Fill a large mixing bowl with ice cubes and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder and grind the pork and seasonings using a coarse cutting plate. Return minced meat to refrigerator for 30 minutes. Lightly stir the minced pork with the vinegar and water until thoroughly mixed, form into burgers and refrigerate overnight, covered, to let flavours develop.
  3. Heat vegetable oil in a heavy frying pan over medium-low heat and pan-fry the burgers until browned and no longer pink in the middle, 5 to 8 minutes per side.


It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.


This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For a spicier chorizo, add crushed chillies to taste.

Aleppo peppers

Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores. Alternatively, you can substitute four parts sweet paprika plus one part cayenne pepper.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (21)

by Hazel

This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!-17 Apr 2011

by caguilar

I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters.-16 Apr 2012

by Christina

EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that I had to cook up some more for him to eat, lol. I just divided it into approx. 1/2# portions and froze it that way, so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo, but had all the flavor. Definitely will be using this recipe again! Thanks for sharing.-17 Nov 2011

Homemade Mexican-Style Chorizo

Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating.

In its commercial form, Mexican chorizo generally comes in casings that are just broken open and discarded when frying the sausage, so we have dispensed with the casings here. While you can add pork fat to this recipe for a richer result, this recipe produces a leaner, less greasy chorizo.

Although most Mexican chorizo is red in color because of the dried chile pepper and paprika in the recipe, the area around the city of Toluca (in central Mexico) is famous for its green chorizo, made with tomatillos, cilantro, and/or green chiles. Chorizo is usually employed in relatively small quantities to add a great flavor boost to countless Mexican dishes like eggs and tacos.

Pan-Seared Hake with Kale and Chorizo

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Mexican Chori Pollo Recipe

Combine sausage meat and chicken breasts to make a tasty Mexican main course that is spicy and delicious.


  • 16 ounces chicken breasts, boneless skinless (can also use thighs)
  • 8 chorizo sausages, sweet, with casings removed
  • 1 tbsp. olive oil
  • 2 cloves of garlic, crushed
  • 1 medium onion, sliced
  • 1/4 cup of roasted tomatoes, diced
  • 1/4 c. dry sherry
  • 1 tsp. salt
  • 1/2 tbsp. paprika
  • cracked black pepper to taste
  • 1 tsp. sugar
  • 1/4 cup of Cheddar cheese to garnish.


  1. Heat 1/2 tbsp of the olive oil in a non stick frying pan over medium high heat. Add the onions, garlic and roasted tomatoes and cook for about 3 minutes until the onions are translucent and start to caramelize. Add the sherry and spices and continue cooking until the liquid has reduced almost completely. Remove and keep warm.
  2. Remove the casings from the sausage and add the sausage meat in crumbles to the same pan. Cook through and remove and keep warm.
  3. In the same frying pan, add the remaining 1/2 tbsp of olive oil and cook the chicken pieces on both sides until lightly browned - about 5 minutes for each side.
  4. Move to a serving dish and arrange the chicken slices. Add the chicken breasts. Place the chorizo sausage crumbles on top and garnish with the onion and tomato relish. Add the cheddar cheese to the top.
  5. Serve with re fried beans and Mexican rice.

Nutrition Information:


Serving Size:

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Hi, I&rsquom Carol!

I love to garden and cook (with a few DIY projects thrown in for fun).

I come from a long line of gardeners, and have always loved to experiment with food and recipes.

BEST Homemade Mexican Chorizo

Behold the secret ingredient to giving your Mexican dishes an authentic and incredibly amazing flavor! This homemade Mexican chorizo is easy to make and the flavor is out of this world!

SALIVARY GLANDS AND LYMPH NODES. That’s what you’ll find in the list of ingredients of a lot of store-bought chorizo. I bought some a while back, cooked with it, and it wasn’t until after we had eaten it that I saw the foreboding list of ingredients. Yes, I felt a little ill.

The “daring” in Daring Gourmet isn’t referring to entertaining members of the lymphatic and exocrine families.

Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T!

Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them.

And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and

“Now it’s too late, baby, now it’s too late…

Something inside has died and I can’t hide it,

Store-bought chorizo: We’re through.

(Thanks, Carole King, for those fitting lyrics.)

This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it.

Many authentic Mexican recipes call for chorizo. Here are a couple of mine and more will follow:

* Be sure to follow us over at The Daring Gourmet on Facebook!

Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it!

15 Ridiculously Good Chorizo Recipes

In the realm of food subscriptions that don’t exist but should, a chorizo of the month club would definitely be one worth signing up for. And not just because it would mean a regular supply of meat shipped straight to your door. It would also be a fantastic way to taste one food in all of its worldly iterations: the colonial influence of Spain and Portugal brought the sausage far and wide. In Brazil, chouriço lends a smoky, fatty flavor to the stew feijoada, while in the Philippines, longganisa (a related variety) are served with rice and eggs for breakfast. And back on the Iberian peninsula, you could easily make a hobby out of cataloging differences of size, texture, seasoning, and shape in the links from each and every town.

Chorizo isn’t exactly one type of sausage, but a genre of sausages that share diasporic origins. If you had to think of broadly defining characteristics, chorizos are heavily seasoned—paprika is the major flavor in Spain, although other chiles might be used elsewhere. And pork is their default meat, although it’s not the only one. Argentina, for example, is known for its mixed beef and pork sausages.

But even with a world of chorizos out there to explore, there are just two that have made significant headway stateside. The first, what is usually referred to as Spanish-style chorizo, is a hard, cured sausage that can be sliced and eaten as is. It comes in both hot and sweet varieties (based on the heat level of the paprika that’s used). The other, Mexican-style chorizo, refers to a soft, fresh ground meat sausage, the type that you can slice open, crumble, and cook. Hot chiles and other spices give them a flavor that’s distinct from their Iberian counterparts.

Although you wouldn’t want to swap out one for the other in recipes, Spanish and Mexican chorizos ultimately have the same goal in mind: tons of porky, delightfully greasy flavor blasted with spice. Whether you’re in the mood for a tapas-style bite, something to eat with tortillas, or a dish that completely criss-crosses the map, these recipes prove that chorizo is not simply a sausage, but a state of mind.

1. Smoky Clams with Chorizo

I follow the seafood diet. I see food, and then I eat. Such is the case with this clam-heavy broth dish that spoils us with smoky chorizo and uber-chic saffron.

2. Chorizo and Potato Breakfast Tacos

Tacos in the morning? Don’t mind if I do. These tortillas are stuffed with a combination of scrambled eggs, potato, cheese, and chorizo that’s worth getting out of bed for. Get our Chorizo and Potato Breakfast Tacos recipe.

2. Chorizo Breakfast Burritos

Or maybe you prefer your breakfast scramble fully loaded and wrapped. This recipe packs all of its elements into one handful of a burrito. Get our Chorizo Breakfast Burritos recipe.

3. Mollete con Chorizo y Salsa Tricolor

It wouldn’t be an overstatement to say that this is the holy grail of breakfast sandwiches: with beans, cheese, eggs, chorizo and a whole other heap of glorious toppings piled onto a torta, it could literally overpower most other first meals of the day. Get our Mollete con Chorizo y Salsa Tricolor recipe.

4. Chipotle-Chorizo Jalapeño Poppers

Up for a triple threat? How about fiery hot jalapeños, chorizo, and chipotles in a bite-sized package. Make sure to keep a beer or glass of milk by your side. Get our Chipotle-Chorizo Jalapeño Poppers recipe.

5. Mushroom and Chorizo Quesadillas

Meat, cheese, mushrooms, and tortillas: quesadillas like these aren’t here to get fancy they’re here to satisfy your innermost junk food desires. Get our Mushroom and Chorizo Quesadillas recipe.

6. Mushroom and Chorizo Pizza

Next to this pie, even an Italian sausage pizza with an extra shake of pepper flakes looks meek and mild. This combo of mushrooms, chorizo, and cheese is all things flavorful and spicy. Get our Mushroom and Chorizo Pizza recipe.

7. Linguine with Clams and Chorizo

Surf and turf can be so much more than just lobster and steak. Clams and chorizo show that the duo can branch out (and be a bit more budget friendly) too. Get our Linguine with Clams and Chorizo recipe.

8. Orecchiette with Chorizo and Swiss Chard

Pasta is an excellent template for a one plate meal. You can layer on the veggies, meat, and cheese, as this recipe does, to create contrasts of texture and flavor. Get our Orecchiette with Chorizo and Swiss Chard recipe.

9. Chorizo Scotch Eggs

This is the sort of pub food you’d want to see at the Scottish-themed cerveceria of your dreams: a hard boiled egg covered in chorizo and dredged in tortilla chip crumbs (never mind that Scotch eggs aren’t actually a Scottish invention). Pair it with a side of chipotle-spiced haggis and a margarita made with an extra-peaty whisky. Get our Chorizo Scotch Eggs recipe.

10. Pork and Chorizo Chile Burger

Think you can handle all all this chorizo? Here it gets packed into one hefty and juicy patty, served alongside Anaheim peppers for a bit of subtle sweetness and the creamy smack of grilled avocado. Get our Pork and Chorizo Chile Burger recipe.

11. Tex-Mex Macaroni and Cheese

If nachos were reborn as a cheesy pasta casserole, this is what it would look like. Fully loaded with chorizo and dripping with cheddar and jack cheeses, you almost feel compelled to eat it with your hands, too. Get our Tex-Mex Macaroni and Cheese recipe.

12. Chorizo and Olive Flatbread

Loaded with paprika, Spanish-style chorizo can be especially headstrong. It needs equally robust ingredients to go along with it. In this appetizer, funky oil-cured olives and harissa paste prove to be a match. Get our Chorizo and Olive Flatbread recipe.

13. Grilled Paella

In this quintessentially Spanish dish, chorizo adds a smoky hint, which is intensified even further through cooking on the grill. Get our Grilled Paella recipe.

14. Chicken-Chorizo Empanadas

Green olives and Spanish chorizo are intense and intriguing as the filling in these flaky empanadas, which also feature a homemade crust. Get our Chicken-Chorizo Empanadas recipe.

15. The Turducken of Cheese Balls

Of course chorizo would have a hand in this over-the-top ball of cheese. Tucked in between a layer of cream cheese and a layer of manchego, it’s living out every sausage’s dream: to be completely smothered by dairy on all sides. Get our The Turducken of Cheese Balls recipe.

Homemade Spanish Chorizo Sausage Recipe

True Spanish chorizo is dry cured and fermented in carefully controlled temperature and humidity. Traditionally this would have been done in mountain caves but we don't all have a mountain next door to us.

I've called this a Spanish style chorizo sausage recipe because it's going to be a semi-dry cured sausage with the tangy fermented taste coming from what sausage makers call "Fermento".

You will need to prepare approximately 2m (7 feet) of small diameter hog casing. Read my section on making homemade sausage to see how this is done.



Alternatively do the full weight in pork shoulder as this will have pretty much the right ratio of meat to fat. 


  • 60ml or ¼ cup Fermento
  • 2 tablespoons (30ml) cold water
  • 1 tablespoon smoked paprika
  • 1 tablespoon mild chilli powder
  • 2 teaspoons golden syrup (corn syrup)
  • 2 teaspoons salt
  • 1 teaspoon cayenne
  • ¾ teaspoon garlic powder
  • ½ teaspoon Prague Powder #1


Dice up the meat and fat into cubes and grind using an 5mm plate or smaller, place the ground meat in a mixing bowl and return to the refrigerator.

Mix the dry seasoning ingredients together and then add the water and corn syrup to make a paste and place this in the refrigerator for 30 minutes.

When everything is well chilled, mix the ground meat and seasoning together and knead the mix for a good 5 minutes to ensure that the seasoning is well dispersed.

Pack the sausage meat into your stuffer barrel, full your hog casings and make 12" links (approx). Tie the links together with twine to make a "horseshoe". Take one link and record the weight and use a market pen to colour the twine so you can identify which sausage you weighed at the end of the smoking.

When finished, place your sausages in the refrigerator on a bed of paper towel and allow the seasonings to be fully absorbed by the meat overnight.

The next day, set up your smoker with no smoke and a small amount of heat (about 60°C or 140°F), hang your sausage horseshoes and dry them until skin is dry to the touch. Next cold smoke for about 2 hours with the vents fully open and at the lowest possible temperature - you're looking to achieve between 15% - 25% weight loss and keeping the air flowing as much as possible will help.

Take a third hour to slowly raise your smoker temperature to between 77°C - 79°C (170°F - 175°F) and continue cooking (and smoking if you wish) until the core temperature of the thickest link reaches 71°C (160°F). When done, take out the link that you marked with the pen and check for weight reduction. If you have achieved a weight loss of between 15% - 25% then you can stop smoking, if not, continue cooking and checking for weight loss every hour until you reach the desired weight loss. 

When you have achieved the desired weight loss take the sausage links out of the smoker and hand them out to dry in a cool ventilated area for an hour or so before returning them to the refrigerator. Your chorizo is now ready to eat, you can either slice it and eat it as is, use it to the recipes that I've listed above or simply add it to any stew for a different flavour dimension.

25 Ways to Use Chorizo

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Just as the hot dog is an American classic, chorizo is a traditional favorite in Spain, Portugal and Mexico. And just as hot dog styles (red hots versus NYC-style versus all-beef versus pork-beef combo versus skinless — you see my point) vary throughout the country, the ingredients in chorizo vary depending on the part of the world you’re in.

The staple ingredients of this dry-cured (read: ready-to-eat) sausage in Spain are pork, garlic and paprika. Chorizo in La Rioja, in the north of Spain, contains both sweet and hot paprika, while chorizo in Andalusia, in the south of Spain, contains black pepper, cloves and dry white wine along with the standard ingredients.

Moving slightly west to the Iberian Peninsula, Portugal’s chourico (shore-EE-so) is a chunky, juicy dry-cured sausage, heavily seasoned with paprika and garlic. In Lisbon, chourico is often heated up on a grill and topped with heated aguardiente, or fire water, a brandylike alcohol.

Mexican chorizo is uncured, which means you need to cook it before you can even think about enjoying the delicious meat. Traditionally, Mexican chorizo is a mix of pork, chiles and flavors like coriander and ginger, with the added tang of vinegar.

I love pairing chorizo with clams, bell peppers and, surprisingly, pears, which balance out the smoky heat of the chorizo with a fresh, sweet flavor. All of these types can be used interchangeably, but don’t forget to cook the fresh Mexican variety before eating! And now I present to you Chorizo 25 Ways. ¡Ole!

Beef Chorizo Recipe

All beef chorizo is a tasty and easily made substitute for the more common pork Chorizo.

As a matter of fact, the Mexican people I know use whatever meat happens to be most abundant at the time. I've had some great chorizo sausage that was made with venison, and even some that had a lot of rabbit meat in it!

You can easily increase the heat factor in your homemade chorizo by adding a little more red pepper (flakes or ground) to the spice mixture.

This particular recipe tends to be a bit on the mild side for the more tender souls in my family. You may think different, so it's a good idea to cook a little up before you call it finished and/or stuff it.

As with much of the all beef sausage I make at home, I usually produce my beef chorizo with 85% lean ground beef that I buy on sale.

There's no reason you can't grind your own, but I find that it is almost always less expensive to buy hamburger in bulk when it is on sale as a loss-leader.


  • 5 lbs ground beef, around 85% lean
  • 3-4 cloves of minced garlic or 1 tablespoon garlic powder
  • 3 tablespoons commercial chili powder
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons dried red pepper flakes
  • 1/2 cup cider or red wine vinegar, mixed with 1/2 cup ice water

  1. Put your ground beef into a large mixing bowl. If you are grinding your own meat, use the medium plate on your meat grinder.
  2. Combine the spices in a 1 quart container and mix with the vinegar and ice water combination.
  3. Pour the liquid and spice combination into the ground beef and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
  4. Once the sausage is fully mixed, either stuff it into casings or make it into patties or bulk packages.

I generally make this as a fresh bulk sausage, but on occasion I will stuff it into 35mm casings and smoke it.

Obviously, if you are intending to smoke your sausage, you will need to add 1 level teaspoon of either Instacure or Prague powder #1 for each 5 lbs of meat.

Authentic Goan sausage is one of the must-try meats when you visit Goa. It’s like a really smoky chorizo. Like chorizo, it’s so versatile!

Stir it into curries, sauces or chop it up and make sausage naans. If it sounds good, do it.

Among other things, the meat is marinated in coconut or cashew feni which is a triple distilled liquor that is only available in Goa as export outside of Goa is not allowed.

I’ve drunk my fair share of this cheap booze and can tell you it tastes almost exactly like another triple distilled and much easier to find liquor, tequila which is what I use at home.

Traditionally, the marinated meat is then cut up or ground and put into sausage casing before hanging outside to smoke over a smoky fire for a couple of days. This, for most people is a process that is completely out of the question.

So ask your butcher to cold smoke a slab of streaky bacon for a few days for you to save yourself that hassle. My butcher smokes bacon all the time but usually only for about a day. I ask him to leave it in the smoker for a few more.

Ask your butcher to prepare a really smoky slab of streaky bacon for you.

Cut the bacon into small chunks as shown.

Blend the marinade ingredients into a fine paste.

Add the paste to the bacon and mix well to combine. For best results, marinate for at least two days. You could cheat though without much loss of flavour.

The cooked meat can be used in so many ways. Here I stirred it into an onion and tomato sauce and served on buns.


  1. Ransford

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  2. Maurg

    Nothing strange.

  3. Nevin

    I think that is the mistake. I can prove.

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