Chorizo Sausage Recipe

Name: Chorizo Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless pork butt (shoulder), cut into 3/4-inch pieces; 1 1/2 tablespoons Aleppo peppers - crushed; 1 1/2 tablespoons Chili powder; 4 cloves Garlic, minced; 2 teaspoons Morton's Curing Salt; 1 teaspoon Black pepper - freshly ground; 1/2 teaspoon Oregano dried; 1/2 teaspoon Cumin ground; 1/4 teaspoon Cloves ground; 1/4 teaspoon Coriander ground; 1/2 cup Distilled white vinegar; 2 tablespoons Water; 1 teaspoon Vegetable oil

Servings: persons

2 pounds Boneless pork butt (shoulder), cut into 3/4-inch pieces
1 1/2 tablespoons Aleppo peppers - crushed
1 1/2 tablespoons Chili powder
4 cloves Garlic, minced
2 teaspoons Morton's Curing Salt
1 teaspoon Black pepper - freshly ground
1/2 teaspoon Oregano dried
1/2 teaspoon Cumin ground
1/4 teaspoon Cloves ground
1/4 teaspoon Coriander ground
1/2 cup Distilled white vinegar
2 tablespoons Water
1 teaspoon Vegetable oil

1
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.
2
Cover the bowl, and refrigerate the meat for 1 hour.
3
Grind the pork and seasonings using a coarse cutting plate.
4
Return ground meat to refrigerator for 30 minutes.
5
Add Morton's Curing salt and stir the ground pork with the vinegar and water until thoroughly mixed.
6
Form into patties, logs or stuff into casings.
7
If logs or patties are made, wrap tightly with plastic wrap.
8
Cover and refrigerate 2 days, to let flavors develop.
9
Set Traeger to smoke. Smoke for 1 hour, then increase heat to 225 and cook until meat reaches 145 (about 45 minutes)

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 pounds Boneless pork butt (shoulder), cut into 3/4-inch pieces, 1 1/2 tablespoons Aleppo peppers - crushed, 1 1/2 tablespoons Chili powder, 4 cloves Garlic, minced, 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.

That's it — enjoy your meal!

Chorizo Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions