Homemade Chorizo Sausage

"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."
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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 20 min
  • Yield: 8 patties
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.