Chorizo Mexican Sausage
Spice up your kitchen with this homemade Chorizo Mexican Sausage recipe, a bold and flavorful blend of ground pork, aromatic spices, and a tangy touch of apple cider vinegar. Perfectly seasoned with guajillo chili powder, paprika, cumin, and a hint of cinnamon and cloves, this authentic chorizo brings the rich, smoky, and slightly spicy flavors of Mexico to your plate. Whether you're using it to elevate tacos, burritos, breakfast scrambles, or even as a topping for nachos, this versatile sausage is a must-have for any meal. With a simple preparation process and the option to let the flavors meld overnight, this recipe delivers restaurant-quality taste in just 30 minutes of hands-on time. Make your own chorizo from scratch and savor the difference—fresh, flavorful, and entirely customizable!
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Recipe Information
Ingredients
- 2 pounds ground pork
- 0.25 pounds ground pork fat (optional for richer flavor)
- 2 tablespoons apple cider vinegar
- 2 tablespoons guajillo chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cayenne pepper
Instructions
1. In a large mixing bowl, combine the ground pork and ground pork fat (if using), ensuring they are evenly distributed.
2. Add in the apple cider vinegar and mix thoroughly using your hands or a spatula.
3. In a separate smaller bowl, combine all the dry spices: guajillo chili powder, paprika, ground cumin, oregano, garlic powder, onion powder, coriander, cinnamon, cloves, kosher salt, black pepper, and cayenne pepper.
4. Sprinkle the spice mixture evenly over the ground pork, and then mix everything together thoroughly with clean hands. Knead the meat until the spices are evenly incorporated and the mixture has a uniform color.
5. For best flavor, cover the bowl with plastic wrap and refrigerate the chorizo mixture for at least 8 hours or overnight to allow the flavors to meld.
6. When ready to cook, heat a large skillet over medium heat. Add the chorizo and break it apart into small crumbles using a wooden spoon or spatula.
7. Cook the chorizo for about 8-10 minutes, stirring occasionally, until it is browned and fully cooked through.
8. Use the cooked chorizo immediately in your favorite dish, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 4.1 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 404 mg | 9% | |
*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.
