Chorizo Homemade Sausage

Mexican-style chorizo is one of the most rewarding sausages to make at home. The flavor of fresh-ground pork with bloomed chili and paprika absolutely outclasses anything you can buy at the supermarket, and the spice levels are completely under your control.

Note this is fresh Mexican chorizo, not Spanish chorizo. The two are different animals. Spanish is cured, dried, and ready to slice. Mexican is uncooked, loose, and meant to be browned in the pan like ground beef. This recipe makes the Mexican kind, formed into patties for easy freezing.

The vinegar is doing more than seasoning. The acid lightly cures the pork over time, deepening the flavor and giving chorizo its signature tang. Without it, you have spicy ground pork. With it, you have proper chorizo.

A quarter cup of paprika sounds excessive but it’s correct. Paprika provides the deep red color and earthy sweetness, while chili powder brings the heat. Smoked paprika, if you have it, takes this over the top.

Pro Tips

• Use pork shoulder (Boston butt) with about 30 percent fat. Lean pork makes dry, crumbly chorizo. The fat is essential for flavor and texture.
• Mix everything thoroughly and refrigerate the seasoned meat overnight before forming patties. The flavors penetrate deeper that way.
• Freeze patties in a single layer between waxed paper, then bag. They keep for 3 months.
• Cook from frozen if needed. Add 5 to 10 minutes to the cook time and use lower heat to ensure the centers cook through.

Variations

• Crumble the cooked chorizo into scrambled eggs, tacos, or breakfast burritos.
• Add a tablespoon of cumin and ground coriander for an even more layered spice profile.
• Stuff into casings if you have them, then air-dry briefly for a fresh sausage closer to traditional links.