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Homemade Chorizo Sausage


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Rate this recipe 4.6/5 (18 Votes)


  • 3 1/2 to 4 pounds of coarsely ground pork butt (NOT LEAN)
  • 1 tsp ground cumin
  • 3 tbsp chilli powder
  • 1/2 tsp cayenne pepper (more or less to taste)
  • 2 tbsp granulated onion
  • 3 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tbsp chipotle powder
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cloves finely minced fresh garlic


Adapted from


Step 1

Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it.

Mix together:
1/4 cup red wine vinegar
1/4 cup water

Pour over the layered pork and seasoning and mix well. Stuff into prepared sausage casings or portion into one pound packages and freeze for later use.

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