Homemade Chorizo

READY IN: 24hrs 20mins
Recipe by brian48195

***Note*** I reduced the salt to 1 teaspoon as the reviewers said it was too salty. This is a recipe that came out of a little cookbook called "Secrets to Cooking TEXMEX." I have not made this recipe yet, but plan to. Enjoy

Top Review by Mia 3

Brian, instead of using the vinigar, try using red wine, and also since you are a garlic lover add in some garlic (1 Buld or head of garlic) I'm Portuguese and I make this all the time. Try it this way I'm sure you will enjoy even more, I did try it your way but did'nt care for the vinegar or cumin taste, sorry!! (P.S. add 3 bayleafs also)

Ingredients Nutrition


  1. Place ground pork in large bowl.
  2. Add ingredients in the order that they are listed and mix well by hand.
  3. Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
  4. Check every 12 hours and poor off any excess liquid that has drained off the meat.
  5. Cook or freeze the chorizo.
  6. Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.

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