Ingredients for Chorizo Or Homemade Mexican Sausage
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How to Make Chorizo Or Homemade Mexican Sausage
- Place 2 lbs of ground pork (or venison) in a large bowl.
- Ensure all ingredients are chilled before mixing.
- Add 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper (optional), 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently break up the meat and sprinkle the spices evenly over the meat.
- Using clean hands (wear gloves if you prefer), thoroughly knead the mixture for 5-7 minutes until all ingredients are fully combined and the mixture is cohesive.
- Refrigerate the chorizo for at least 2 weeks for optimal flavor. For faster use, refrigerate for at least 2 days before proceeding. Alternatively, after refrigeration, portion the chorizo into small packages for freezing (it will keep well in the freezer for several months).
- For a traditional smoked sausage, stuff the chorizo mixture into sausage casings following standard sausage-making techniques, and smoke according to your preferred method and desired level of doneness.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
9g
Fat
35g
Carbs
2g
