Mexican Chorizo Sausages are a vibrant and flavorful staple of Mexican cuisine, renowned for their robust and spicy taste. Made from a blend of ground pork, vinegar, and an array of traditional spices such as paprika, chili powder, and garlic, these sausages offer a perfect balance of heat and savory goodness. Whether enjoyed as a standalone dish, incorporated into tacos, burritos, or scrambled eggs, or used to add depth to soups and stews, Mexican chorizo sausages elevate any meal with their distinctive flavor profile. Discover our recipe for making homemade chorizo, and delve into the rich culinary heritage of Latin American cuisine.
Once we have finished making the filling for Mexican Chorizo sausage, we can cook with it immediately after a rest period, or we can package it into smaller packs to pull out of our freezer when needed. This makes a fantastic ready-to-cook sausage and it performs well packed into smaller packages for those who are only cooking for one or two people.
Ancho or an alterntative chili is called for in this recipe. We buy whole chili peppers from a local latin dispensery. If you don’t have one available there are lots of great choices on Amazon.
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Chorizo Sausage, Mexican
Equipment
- Bowl
Ingredients
- 1 kg Ground Pork, Lean If you are grinding your own shoulder use a 12mm plate.
- 18 gram Kosher Salt
- 2 gram Ground Black Pepper
- 4 gram Smoked Paprika or Sweet
- 2 gram Ancho pepper, or hotter like cayenne We really like ancho in our house
- 2 gram Oregano (rubbed) Put in hands, rub together to release oils
- 7 gram Garlic
- 50 gram (ml) Ice Cold White vinegar
- 50 gram (ml) Ice Cold water
Instructions
- Sausage making is best done when all the ingredients are near to freezing. Warm pork will release it's fat into the mix and will tend to lead to a tougher sausage. Place your water, vinegar, pork, and bowl into the freezer half an hour before starting.
- If you are grinding your own pork shoulder put meat through 12 mm (1/2”) plate. Ignore this step if you are useing ground pork supplied by your butcher or grocery store.
- Make sure your meat is very cold for mixing. I usually put it in the freezer for about 30 minutes before blending the sausage. Once it's cold enough put it in a bowl and break it up a little.
- Sprinkle all the spices over the top of the ground pork, then pour your ice cold water and vinegar in. These are important for the production of this sausage, please don't leave out.
- Once you are done blending the mixture portion it into appropriate sizes for your family. We will sometimes use 1kg (2.2lbs) for a meal, if we want leftovers, and other times we will only use 454g (1lb) so we lean towards 454g bags vacuum sealed. Make sure before freezing you flatten the package to help aid in freezing and thawing.
- When it's time to use thaw if you have time in the fridge, if not throw it in the pan and thaw it while cooking.
- All ground pork products should be cooked until 71c (160f) degrees internal temperatures are reached. This will still be juicy.
By far my favorite saussage recipe ever. The flavor is incredible. I love being able to control the ingredients in my food and made extra of the spice mix for this to use again. My husband loved it and was telling me all the ways to use this saussage. He doesn’t usually say much! This is deffinitely a keeper.