I don’t know about you, but Chorizo is something special and one of my absolute favorite sausages ❤️.
Today, my Homemade Chorizo post is getting refreshed because I can no longer find Chorizo Sausage at my local markets, which is rather devastating. I’m not sure if it’s a supply chain problem or general shortage, but it’s gone and has been for MONTHS. So to get my fix, I need to get grinding again with Nana’s vintage Rival.
Boy, does the Rivel give a good arm workout 😉!!!
Pork Cut – Go with a well marbled shoulder or butt. You definitely want a bit of fat because one of the qualities of Chorizo is crispy sausage, which is achieved with a bit of pork fat.
Handling Pork – I’d suggest cutting into 1 to 2 inch chunks. I freeze the pork for 15 minutes after cutting because you want to keep the pork cold while grinding. Use cooking gloves when handling and make sure you keep the pork cold.
Grinding – If you have an automatic grinder, have at it! If you have a hand grinder, get ready for the work out since this recipe calls for 5lbs of pork. I love using my Rivel for the nostalgia of the vintage grinder and working in the kitchen with my Nana. I’ve mentioned before, I was my grandmother’s sous chef through my younger years and any chance I get to channel Nana, I go for it 💗!!! I can’t say we ever made Chorizo Sausage, but we certainly had our share of freshly ground beef and pork in her kitchen.
Infusing the Pork – In between the first and second grind, I add the Chorizo Paste because this ensures the spices are ground into the pork. If you only plan to grind once, add to the exterior of the pork cubes before grinding or add to the grinder directly between the pork pieces, this will ensure the pork is infused with Chorizo goodness 😋.
Spice Level – This recipe delivers deliciously spicy Chorizo Sausage at a medium heat level. If you want to go mild, use 2-3 chipotle peppers and maybe half of the cayenne pepper.
Freezing Chorizo – This is a recipe for 5lbs of Chorizo and I love freezing a few batches and we certainly need to pack our freezers these days with the shortages we’ve been seeing at the market 😉. Place the Chorizo in freezer safe containers or bags and store for 4-6 months!
Chorizo Meal Ideas
Queso Fundido – Ooey gooey goodness right here. It has heat and the cooling of creamy deliciousness!
Chorizo & Potato Tacos – Simple flavors in this perfect taco.
Chorizo Lasagna – This lasagna turns the Italian classic into a Mexican dream.
Chorizo Monkey Bread – Savory monkey bread stuffed with chorizo goodness, yes please.
- 5 lbs well-marbled boneless pork shoulder or butt
- 7 oz chipotle peppers in adobo sauce
- 8 cloves garlic, smashed and chopped
- ½ red onion, chopped
- ¼ cup red wine vinegar
- 4 TBSP sea salt
- 3 TBSP cayenne pepper
- 2 TBSP ancho chili powder
- 1 TBSP ground cumin
- 1 TBSP dried oregano, if you have Mexican oregano, this would be the preferred oregano
- 1 TBSP fresh grind pepper
- Cut your pork into 1-2 inch grinding cubes and freeze for 15 minutes.
- Meanwhile, pulse all Chorizo Paste ingredients in a food processor.
- Once ready to grind, have at it! I grind my pork twice to ensure the fat is broken down and in between the first and second grind, I add the Chorizo Paste because this ensures the spices are ground into the pork. Once the grinding is done, make sure the Chorizo Paste is evenly distributed.
- Cook the chorizo until crispy and enjoy as a dip, taco, lasagna, stuffed bread, hash, or whatever your heart desires.