This authentic Mexican chorizo is a vibrant, spicy sausage made from fresh pork and a robust blend of toasted spices. The combination of cumin, coriander, cloves, and crushed red pepper creates a complex, aromatic profile that is both earthy and fiery. Unlike pre-packaged versions, this homemade version allows you to control the heat and texture, resulting in a coarse, juicy grind that releases its oils beautifully when cooked. It is perfect for stuffing into casings for grilling or pan-frying, or simply crumbling into tacos, eggs, or stews for an intense burst of flavor. Making it from scratch takes a bit of time, but the result is a superior, restaurant-quality sausage that elevates any meal.
Chorizo (Hot Mexican Sausage
Description
This authentic Mexican chorizo is a vibrant, spicy sausage made from fresh pork and a robust blend of toasted spices. The combination of cumin, coriander, cloves, and crushed red pepper creates a complex, aromatic profile that is both earthy and fiery. Unlike pre-packaged versions, this homemade version allows you to control the heat and texture, resulting in a coarse, juicy grind that releases its oils beautifully when cooked. It is perfect for stuffing into casings for grilling or pan-frying, or simply crumbling into tacos, eggs, or stews for an intense burst of flavor. Making it from scratch takes a bit of time, but the result is a superior, restaurant-quality sausage that elevates any meal.Ingredients
Directions
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Combine cumin seeds, crushed red pepper, coriander seeds, and cloves in a small saucepan.
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Toast over medium heat, shaking the pan frequently, until the peppers are fragrant and the seeds begin to crackle, about 1 minute.
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Remove from heat and let cool slightly.
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Transfer the toasted spices to a spice mill or mortar and grind them to a coarse texture.
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In a small bowl, combine the ground spices with the sugar, salt, paprika, peppercorns, and minced garlic.
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In a large bowl, mix the diced pork, fat, and the spice mixture thoroughly until well combined.
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Place half of the meat mixture and half of the red wine into a food processor.
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Pulse until the meat is ground to a fairly coarse texture.
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Repeat with the remaining meat and wine in a second batch.
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Combine both batches in a large bowl and mix thoroughly by hand.
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Cover the mixture and refrigerate for 12 to 24 hours to allow the flavors to meld.
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Stuff the chilled meat mixture into prepared casings using a sausage stuffer or a grinder horn.
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Twist the sausage into 3 to 4-inch links.
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Place the links on a rack and refrigerate uncovered for 24 hours to dry the surface.
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Store in the refrigerator for up to 3 days or freeze for longer storage.
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Cook by grilling, pan-frying, or baking until browned and heated through.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 341.3kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 5.9g30%
- Cholesterol 107.8mg36%
- Sodium 106.3mg5%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 2.2g9%
- Sugars 1.3g
- Protein 41.1g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
