Homemade Chorizo Sausage
Not overly spicy and packed with flavor, this Homemade Chorizo recipe is so versatile! It's a great meat recipe so make plenty!
Prep Time35 minutes mins
Cook Time0 minutes mins
Passive Time2 days d
Total Time2 days d 35 minutes mins
Servings: 3 lbs. chorizo
Author: Francine Lizotte
Course: BBQ - Grilling
Cuisine: Mexican
Keyword Dairy Free, Easy Recipe, How To, Pork, Sausages
- 3 large dried pasilla-ancho chile pods Footnote #1
- 3 lbs. pork butt Footnote #2
- 3 tbsp. smoked paprika
- 2 tbsp. brown sugar, such as demerara
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. dried Mexican oregano (substitute regular oregano)
- 1 tbsp. kosher salt
- 1 tsp. allspice
- 1/4 cup red wine
- 6 large cloves garlic, quartered
- 3 tbsp. chipotle in adobo, puréed tips & tricks
Remove the stems and the seeds from the chiles and discard them. Tear into small pieces and place them in a bowl. Cover with boiling water and soak for 25 to 30 minutes.
Meanwhile, take the meat out of the fridge and quickly grind it using the large grinder plate. Place a cling film on top making sure it touched the surface of the meat to prevent from drying out and transfer it back to the fridge while making the spice blend.
In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
Drain pasilla-ancho chiles well and transfer to the jar of a blender or food processor. Pour in red wine and add chipotle purée; process until smooth. Take the ground meat out of the fridge; add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until the meat is evenly coated.
Place a cling film on top of the meat mixture making sure it touches the surface and transfer to the fridge for 48 hours.
Before making links or patties, take a small piece of meat and cook it to see if the seasonings need to be adjusted.
Footnote #1: To make it "hotter", substitute for dried guajillo chilies.
Footnote #2: Buy a piece of meat with 25 to 30% fat content.