How to Make Chorizo + Video
Making your own chorizo puts any store-bought sausage to shame — trust me. This recipe combines rich, juicy pork with spicy ancho chili and a next-level smoky spice blend, plus some red wine vinegar for a touch of acidity. Pile it into tacos, stir it into breakfast scrambles, or stuff it into sandwiches. The options are endless!
I only recently jumped on the homemade chorizo train, and I’m never going back. This simple yet unbelievably smoky sausage is miles ahead of store-bought options and is surprisingly easy to whip up. You can even customize the heat levels to match your preference if you’re shy on the spice front.
I often serve this chorizo recipe at a cookout, as it packs a spicy kick from the ancho chili powder that’s great for summertime. But it’s nicely mellowed out by slightly sweet cinnamon and a dose of onion powder. And the tang from the red wine vinegar? Balanced Perfection!
Whether it’s flying solo or jazzing up stuffed peppers and spicy deviled eggs, this chorizo is ready in minutes. Plus, you can freeze the leftovers to enjoy any time of year!
What’s a Pinch?
A “pinch” of cinnamon or any dry spice/ingredient is a very small, indefinite amount. It generally is equivalent to about 1/16 to 1/8 teaspoon, depending on the size of your fingers, often used for small amounts of seasoning. I liken a “dash” to 1/16 teaspoon and a “pinch” to 1/8 teaspoon. It’s up to you and amount of seasoning you desire.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Ground Pork – This ingredient is rich, fatty, and hearty. It soaks up all the spices beautifully and tenderizes enough to give the dish an incredible texture. Ground beef works at around 15-20% fat, but it’ll be far less authentic.
- Red Wine Vinegar – Tangy but bright, this cuts through the richness of the pork and deepens all the flavors. Apple cider vinegar is a great alternative.
- Spices – Here’s where you can really load up this chorizo recipe with flavor! If you can grind your own spices, the flavor will be even more intense.
- Smoked Paprika – Gives our sausage a smoky flavor and signature color that’s seriously crave-worthy.
- Ancho Chili Powder – It’s earthy but a little sweet with just the right amount of heat. This powder is made with poblano peppers and works well with the paprika. New Mexican chili powder is the best substitute, or swap with chipotle to make it spicier.
- Mexican Oregano – For a herbal, citrusy flavor that works well with the chili.
- Onion Powder – Adds a mellow sweetness to the mix (without the hassle of chopping onions!).
- Garlic Powder – For boldness and a little punch of savory flavor.
- Ground Cumin – The “glue” that holds the spice mix together with its warmth.
- Kosher Salt – Enhances all the flavors.
- Ground Cinnamon – Just a pinch for a kick of sweetness and spice.
- Ground Allspice – Gives the sausage an almost clove-like vibe. Nutmeg works too.
Maximum Flavor
The flavor of the pork and spices gets enhanced if marinated over night. While this is delicious and ready to cook in a hour after marinating, I prefer to be patient and pop this in the refrigerator, covered, overnight.
How to Make Homemade Chorizo
- Mix the Meat & Spices. In a large bowl, mix the ground pork with the vinegar and all of the spices. Combine everything well so the meat is evenly coated.
- Let Things Marinate. Cover and refrigerate the meat for at least 1 hour, though I find it’s best left overnight. This process is key for letting those bold flavors develop and soak into the meat.
- Cook It Up. Heat about a tablespoon of oil in a skillet over medium heat. Add the meat and cook for around 8 to 10 minutes, breaking it up with a wooden spoon until it’s fully browned and crumbly.
- Taste & Serve. Give your homemade chorizo a quick taste once it’s cooked. If it’s not salty enough or needs a splash more vinegar, now’s the time to add it. Serve and enjoy!
- Skillet or Non-Stick Frying Pan – To cook the ground pork to perfection and get that nice brown crust.
- Measuring Spoons – Best to measure out the spices accurately for just the right balance — and to avoid any overpowering flavors!
Storing and Reheating
You can store the cooked pork in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 2 months. I typically portion it out into baggies so I can use just what I need. Either way, allow the meat to cool completely before storing.
To reheat, warm the cooked sausage in a skillet over medium heat. Stir for a few minutes until it’s hot and slightly crisp. If you’re cooking from frozen, let it thaw overnight before reheating.
If you’re short on time, microwaving your chorizo in 30-second bursts works too. I just prefer the texture when it’s hot off the skillet!
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Frequently Asked Questions
Chorizo is a super-seasoned ground pork dish that you’ll often see in Spanish and Mexican cuisine. Smoked paprika is what generally gives it that incredible, deep red color that you know and love!
Mexican-style chorizo (as we’re making here) is made from raw, finely-ground pork that’s seasoned with aromatic spices and chili. Instead, a Spanish chorizo recipe is typically made with cured meat, but it is equally delicious.
In my book, absolutely.
Letting the meat marinate in the fridge helps your flavors meld and intensify before cooking. Generally, this elevates the overall taste and makes everything so much more authentic.
Because ground pork is naturally fatty, it tends to be greasier than leaner ground meat. You can always drain off any excess grease before serving, but cooking the meat long enough usually solves the problem. I often times save the red-tinged oil in a can, refrigerate and use later for other cooking purposes.
Some might suggest using a leaner blend, but that just means you’ll lose out on both moisture and flavor. Instead, save any fat you drain off and use it to add flavor to other dishes!
Spice Blends for Sale
Chorizo
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In a bowl mix the ground pork, vinegar, paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt, cinnamon and allspice thoroughly to incorporate and distribute the seasoning throughout for meat.
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Cover and refrigerate for at least 1 hour or overnight (best).
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To cook, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook for 8 to 10 minutes. Brown the chorizo and break into crumbles with wooden spoon. Enjoy in your favorite recipe.
Calories: 215kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 251mg | Potassium: 310mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1368IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
