Chorizo Sausage Recipe

Name: Chorizo Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground pork; 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches); 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo; 1/4 cup boiling water; 8 cloves garlic, minced; 2 tablespoons dry oregano leaves; 2 teaspoons ground cumin; 1 teaspoon fresh ground black pepper; 1 teaspoon dark brown sugar; 4 tablespoons cider vinegar; 2 tablespoons tequila; 3 1/2 teaspoons salt

Servings: persons

2 lbs ground pork
3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches)
4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo
1/4 cup boiling water
8 cloves garlic, minced
2 tablespoons dry oregano leaves
2 teaspoons ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon dark brown sugar
4 tablespoons cider vinegar
2 tablespoons tequila
3 1/2 teaspoons salt

1
Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
2
Pour the boiling water over them and let them sit until they're re-hydrated and soft.
3
Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
4
Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
5
When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs ground pork, 3 large dried New Mexico chiles (Chile Colorin) or 3 large mild red chilies (about 3.5-inches), 4 small dried chile de arbol (Chile deArbol) or 4 small chilies, according to how hot spicy you want your chorizo, 1/4 cup boiling water, and more.

Yes, Chorizo Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo Sausage

How did you like this recipe?

Frequently Asked Questions