A few years ago when I first made my black bean and chorizo chili, I decided to start making homemade chorizo sausage. It was for several reasons – first being that I hadn’t found a chorizo sausage I really loved, the second was that all of the packaged chorizo I could find ended up being so greasy. I just couldn’t do it. I found a few recipes in my search (I can’t even remember where now!) and came up with a good recipe that my family really likes.
The thing to remember is that this really needs to sit overnight, or longer, after you mix everything together. It needs that time for the flavors to meld. When I make homemade sausage, I usually mix it up and put it into resealable freezer bags and freeze them flat. It gives plenty of time for that crucial melding of flavors, and it’s easy to thaw it out when I need it for a recipe.
As far as the ground pork, I choose the leanest pork I can find. It still has plenty of marbling, but not so much that there are oodles of fat leftover in the pan when it’s cooked.
Stay tuned for my soon-to-be-famous breakfast sausage recipe. My husband won’t eat anything else now. :)Print
- 1 1/2 lbs. ground pork
- 1–2 Tbsp. white vinegar
- 1 Tbsp. paprika
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1/2 tsp. coriander
- 1/4 tsp. each: cloves, black pepper, Mexican oregano, ground cumin
- 2 garlic cloves
- Mix all the ingredients together in a medium bowl. Cover with plastic wrap and refrigerate overnight, or up to 2-3 days until ready to use.
For best flavor, make chorizo the night before or up to several days in advance.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Mexican