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Chorizo Mexican Sausage Recipe


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Chorizo Mexican Sausage Recipe uses pork butt and combines it with Aleppo pepper, chili powder, garlic, black pepper, oregano, cumin, cloves, coriander and vinegar to create a tasty and delicious chorizo sausage.
Food Category:    Pork
Cuisine Origin:    Mexican
    • Servings: 32
    • Calories: 87 per serving
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  • 3 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
  • 3/4 tablespoons crushed Aleppo peppers or to taste
  • 2 1/2 tablespoons chili powder
  • 5 cloves garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/2 cup distilled white vinegar
  • 2 tablespoons water
  • 1 teaspoon vegetable oil


  • Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  • NOTE: Don't be alarmed if you do not have a grinder. I used my food processor and the results were fine. Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat.
  • Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes.
  • Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
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