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Make Your Own Mexican Chorizo (No Sausage Stuffer Required)

Life At The Table Homemade Mexican Chorizo. A bulk of homemade Mexican chorizo sitting on brown, wrinkled parchment paper.
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Make homemade Mexican chorizo with ground pork, bold spices, and simple ingredients for fresh, flavorful sausage you can use anywhere.

Ingredients

Scale
  • 1 lb ground pork sausage
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • olive oil as need to cook the chorizo

Instructions

  1. Place the ground pork in a medium bowl.
  2. Add all the spices, minced garlic, tomato paste, and vinegar.
  3. Mix thoroughly with clean hands until the seasonings distribute evenly throughout the pork.
  4. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to develop.
  5. Warm a skillet over medium heat just until warm, not hot.
  6. Add the chorizo and break it into crumbles as it begins to cook.
  7. Drizzle in a little olive oil as needed to keep the ground pork moist and encourage even browning.
  8. Cook for 8-10 minutes, stirring occasionally, until the chorizo develops browned edges.
  9. Cook until the ground pork reaches an internal temperature of 160°F.

Notes

The chili powder and paprika give chorizo its deep red color before it cooks, so don’t rely on color to determine doneness. Instead, insert an instant-read thermometer into the chorizo without touching the bottom of the skillet, until the pork registers 160°F.

Find it online: https://lifeatthetable.com/how-to-make-your-own-mexican-chorizo/

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