Mexican Chorizo recipe
This is our recipe for making a spicy Mexican Chorizo sausage.
Ingredients
- 1 lb ground pork butt or picnic pork shoulder
- 1 jalapeno or serrano pepper seeded and finely chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon chile powder
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
Instructions
- Grind pork in meat grinder. Add spices, pepper and vinegar and mix by hand. Freeze for up to 2 months or refrigerate for up to 3 days.
Notes
To make more simply multiply the ingredients. Add more or less spices and peppers to taste. It is okay to use pre-ground pork.
Adapted from Bruce Aidells' Complete Sausage Book