Fresh Homemade Chorizo Sausage Recipe

Ingredients

• 907 g (2 pounds)fresh pork sausage
• 30 ml (2 tablespoons)chilli powder
• 20 ml (1 tablespoon + 1 teaspoon)ground cumin
• 15 ml (1 tablespoon)granulated garlic
• 15 ml (1 tablespoon)smoked paprika
• 15 ml (1 tablespoon)sweet paprika
• 5 ml (1 teaspoon)onion powder
• 3.75 ml (3/4 teaspoon)salt
• 5 ml (1 teaspoon)ground coriander
• 2.5 ml (1/2 teaspoon)dried oregano, rubbed
• 2.5 ml (1/2 teaspoon)dried thyme, rubbed
• 2.5 ml (1/2 teaspoon)cinnamon
• 2.5 ml (1/2 teaspoon)white pepper
• 2.5 ml (1/2 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon), or morechipotle chilli powder
• 1.25 ml (1/4 teaspoon)ground clove
• 1.25 ml (1/4 teaspoon), or morecayenne pepper
• 1.25 ml (1/4 teaspoon)ground bay leaf or sage
• 60 ml (1/4 cup)red wine vinegar or cider vinegar

Instructions

1. 1

   Mix in vinegar

   Put the fresh pork sausage in a large bowl and add the vinegar. Use a hand mixer to work the vinegar into the sausage.

2. 2

   Blend the seasoning

   Measure all the dry seasonings into a smaller bowl and mix them together. Sprinkle the blend over the sausage, then use the hand mixer until the seasoning is evenly incorporated.

3. 3

   Shape and portion

   Divide the pork into four 227 g (1/2-pound) portions, or eight 113 g (1/4-pound) portions. Shape them into patties, wrap them, and freeze any portions you will not use straight away.

4. 4

   Refrigerate safely

   Keep the uncooked sausage in the refrigerator for up to 5 days before cooking.

What is fresh chorizo?

Fresh chorizo is a seasoned, uncooked sausage, distinct from cured chorizo, which is ready to eat without cooking. This Mexican-inspired version starts with fresh pork sausage and adds vinegar and a layered blend of spices.

The mix of chilli, cumin, paprika and warm spices gives the pork its character, while making it at home lets you adjust the heat and choose the vinegar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 494 calories, 14g protein, 3g carbs, 46g fat.

The supplied nutrition per serving is 494 kcal, with 14 g protein, 3 g carbohydrate and 46 g fat; most of the fat and protein come from the pork sausage, while the small amount of carbohydrate is mainly from the seasoning ingredients. Serve it with vegetables and a starchy side to make a more rounded plate.

Why use fresh pork sausage?

Starting with fresh sausage keeps this recipe straightforward: the pork is already ground and ready to season. Choose a plain sausage so its existing flavours do not compete with the chorizo spices.

Build an even seasoning blend

Dry spices: combine them in a separate bowl before adding them to the meat, which helps distribute the smaller quantities of clove, herbs and pepper through the larger mix.

Heat: chipotle powder brings smoky chilli flavour, while cayenne adds extra sharp heat. The recipe allows for more of either, so increase them only if you want a hotter batch.

Mix gently and evenly

Vinegar first: mix it into the sausage before adding the spices, following the method's order. A hand mixer is used for both stages.

Seasoning next: sprinkle the spice blend across the meat rather than dropping it in one spot, then mix until no concentrated patches remain.

Portion for later

Patty size: the recipe divides the batch into four 227 g portions or eight 113 g portions, then shapes them into patties. Choose the option that suits how you plan to use the sausage.

Freezing: wrap the portions you will not cook right away. Keep any portion intended for near-term use refrigerated, for no more than the stated 5 days before cooking.

Cooking and serving ideas

The method covers seasoning and portioning rather than a particular cooking method, so cook the sausage thoroughly before eating. Patties can be used wherever you would serve seasoned pork sausage.

For a balanced plate, pair a portion with vegetables and a source of starchy carbohydrate such as potatoes, rice or tortillas.

Recipe notes & tips

• Use a plain fresh pork sausage so its seasoning does not mask the spice blend.
• Mix the dry spices together thoroughly before adding them to the meat.
• Spread the spice blend over the sausage to help it mix in evenly.
• Add extra chipotle or cayenne only if you want a hotter result.
• Shape the portions before freezing so they are ready to use individually.

Variations

• Cider vinegar: use it in place of red wine vinegar for the other suggested vinegar option.
• More smoky heat: increase the chipotle chilli powder to taste.
• Extra cayenne: add more cayenne if you prefer a sharper chilli kick.
• Bay leaf or sage: use ground sage instead of ground bay leaf as listed.
• Smaller patties: divide the mixture into eight 113 g portions for smaller servings.

Common mistakes to avoid

• Uneven seasoning: mix all the dry spices together before adding them to the pork.
• Spice pockets: sprinkle the blend across the meat and mix until evenly incorporated.
• Too much heat: begin with the listed chilli quantities and add more only to taste.
• Wrong portion size: weigh the portions as four 227 g or eight 113 g servings.
• Leaving it too long: cook refrigerated sausage within the stated 5-day period.

How to store

Keep the uncooked sausage refrigerated for up to 5 days before cooking. Wrap portions you will not use straight away and freeze them. Cook thoroughly before eating; the recipe does not specify a reheating method.

Frequently asked questions