Chorizo Sausage
Get ready to spice up your culinary repertoire with this homemade Chorizo Sausage recipe, a mouthwatering blend of bold spices and savory ground pork! Infused with the smoky depth of paprika, the zing of garlic, and the subtle warmth of cumin, this recipe lets you control the heat with optional cayenne pepper and red pepper flakes. Whether you shape it into patties, keep it loose for flavorful recipes, or stuff it into casings for classic sausage links, this versatile chorizo is perfect for grilling, pan-frying, or baking. Ready in just 40 minutes and bursting with flavor, this DIY chorizo is your ticket to elevating dishes like tacos, paella, or hearty breakfast scrambles. Perfect for meal preppers and spice enthusiasts alike, it’s time to bring the taste of homemade authenticity to your table!
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Recipe Information
Ingredients
- 2 pounds Ground pork
- 2 tablespoons Smoked paprika
- 1.5 teaspoons Salt
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Red pepper flakes
- 2 tablespoons White vinegar
- 1 teaspoon Ground black pepper
- 1 tablespoon Chili powder
- 0.5 teaspoon Cayenne pepper (optional for extra heat)
- 4 feet Clean sausage casings (optional)
Instructions
In a large mixing bowl, combine the ground pork, smoked paprika, salt, minced garlic, ground cumin, dried oregano, red pepper flakes, white vinegar, ground black pepper, chili powder, and cayenne pepper (if using).
Use your hands or a wooden spoon to thoroughly mix the ingredients until the spices are evenly distributed throughout the meat.
To taste for seasoning, cook a small portion of the sausage mixture in a skillet over medium heat. Adjust the seasoning as needed by adding more salt or spices.
If not using casings: Form the chorizo into patties or leave it as loose ground sausage for use in recipes.
If using casings: Rinse the sausage casings thoroughly in cold water to remove any salt. Attach them to a sausage stuffer or piping bag and carefully fill them with the chorizo mixture, making sure not to overstuff to avoid splitting.
Twist the casings into links at your desired length, usually around 5 to 6 inches each.
Refrigerate the chorizo for at least 2-4 hours to allow the flavors to meld together. For best results, chill overnight.
To cook, either grill, pan-fry, or bake the sausage until fully cooked (internal temperature of 160°F / 71°C).
Serve as part of your favorite dishes, such as tacos, paella, or breakfast scrambles, or enjoy as a standalone sausage!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 1.8 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 549 mg | 12% | |
*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.
