Mexican Chorizo Sausage Recipe

Making your own Mexican chorizo might seem like a daunting task especially if haven’t made sausage before, but taking one step at a time might be easier than you think. I came upon this version while employed as a beef boner in Rochester, New York. The recipe has been tweaked a few times and produces an excellent sausage. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 lbs pork butt (1.8 kg)
1 lb pork back fat (454 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp cloves, ground (1.35 g)
1/2 tsp garlic powder (1.55 g)
1 tsp cayenne pepper (2.2 g)
1 tsp cumin powder (2.3 g)
2 1/2 tsp oregano powder (5.75 g)
1/3 cup paprika (37.8 g)
2/3 cup Ancho chili powder (87.9 g)
1/4 cup apple cider vinegar (59 ml)
1/4 cup ice cold water (59 ml)
35-38mm prepared hog casings

1. Chill pork/fat to 34°F (1°C), grind once through a 3/8” (10mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 35-38mm hog casings then twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Hunters may use venison in place of the pork butt to produce a top-notch Mexican chorizo. Use 70-75% lean venison trim to 30-25% pork fat.

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