Mexican Chorizo

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Recipe by Jostlori

From the back of a package of Wolfson salted hog casings. This is Mexican chorizo, NOT spanish chorizo (which is harder and not spicy). Recipe calls for pork, but you can also use all beef chuck, or half of each.

Ingredients Nutrition


  1. Combine meat, seasonings and ice water. Mix thoroughly using hands to knead mixture.
  2. Fill casings loosely, leaving one inch at each end. Tie off casing at each end. Twist into links - about 3 turns. Tie with string.
  3. Hang 2 hours to dry, then refrigerate.
  4. Should be used within 5 days or freeze for up to 2 months.

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