Homemade Chorizo Sausage

"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."

Total Time:
2 hr 35 min
15 min
2 hr
20 min

8 patties

  • 3 tablespoons canola oil
  • 1 small Spanish onion, finely diced
  • 3 cloves garlic, finely chopped
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon Spanish paprika
  • 1/4 teaspoon cayenne pepper
  • Pinch of ground cinnamon
  • 1/4 cup apple cider vinegar
  • 1 1/4 pounds ground well-marbled pork shoulder
  • Kosher salt and freshly ground black pepper
  • Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.

  • Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.

  • Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.

  • To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

  • Photograph by Con Poulos

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    Breakfast for Dinner