Mexican Chorizo Spicy Sausage (Printable Version)
# What You'll Need:
→ Meat
01 -
1 lb ground pork shoulder (70/30 fat ratio preferred)
→ Spices & Seasonings
02 -
1 tablespoon smoked paprika
03 -
1 teaspoon cayenne pepper
04 -
1 tablespoon ancho chili powder
05 -
1 tablespoon guajillo chili powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon toasted ground cumin
08 -
1 teaspoon dried oregano
09 -
1 teaspoon ground coriander
10 -
1/2 teaspoon Mexican cinnamon
11 -
1/4 teaspoon ground clove
12 -
2 tablespoons red wine vinegar
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Place ground pork in a large mixing bowl and add all spices and red wine vinegar.
02 -
Hand mix the ingredients until the spices are evenly distributed and the mixture turns a vibrant red color.
03 -
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chorizo and cook, breaking it apart with a wooden spoon, for 8-10 minutes until fully cooked.
04 -
Package any unused uncooked chorizo in sealable freezer bags or containers. Freeze for up to several months.
# Helpful Notes:
01 -
Use fatty pork shoulder or leg for optimal flavor and texture.
02 -
You can substitute other ground meats like beef, turkey, or chicken according to preference.
03 -
No sausage casings are needed; shape and store in plastic wrap or bags.
04 -
Adjust spice quantities to taste for desired heat level.