Homemade Chorizo Recipe

Homemade Chorizo

I haven’t had chorizo in years because I have been avoiding all the mystery additives and spices in the packaged variety. I am thrilled to share with you a recipe for homemade chorizo that is both easy to make and delicious! This recipe can also be made with either grass fed beef or pork depending on your preference.

Homemade Chorizo

From Lindsey at Homemade Mommy

The Players

The How-To
1. Put the garlic, oregano, vinegar, and red chile powder into a blender and mix well.

2. Put the ground meat into a medium sized glass bowl. Pour the mixture over the meat, mix well, and cover with a plate.

Chorizo prep

3. Marinate at room temperature for about 6-8 hours or all day, pouring off any water that accumulates periodically throughout the day. Note: the flavor will ripen and develop throughout the day. The chile will prevent spoilage.

4. Refrigerate or freeze in small amounts and remove as needed.

To cook, crumble into a cast iron skillet and saute until browned. Extremely delicious with scrambled eggs!

If you haven’t already, check out Lindsey’s new eBook.

Survivalvertipad300Lindsey is a very busy real food mama! When she isn’t working her full time corporate job or taking care of her 4 year old, she takes time to share her real food recipes on her blog, Homemade Mommy.

She recently released her new eBook where she shares all her time saving secrets to not feeling too overwhelmed in the kitchen plus quite a few recipes to get you started. The Real Food Survival Guide for Busy Moms is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

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  1. Corinne says

    If my ground pork or beef is already frozen, is it safe to thaw it, make the Chorizo, and then freeze it again? Thanks!

    • says

      I do this all of the time Corinne and haven’t gotten sick yet. But I do use pastured locally purchased ground beef – not meat from the grocery store.

    • says

      I second Lindsey’s comment. I also do this ALL THE TIME. Have for years. I think so long as my meat is well-sourced (i.e. grass-fed, pasture-raised, etc.) and my freezer is keeping it all solidly frozen, it is going to be a-okay.

  2. Sarah says

    Is this Mexican or Colombian Chorizo? I am very partial to Colombian style but can’t get it at the market here in West Virginia. The vinegar makes me hope it’s Colombian, but I’m not educated enough in regional Hispanic cuisine to know for sure or not.

  3. Adriana Gutierrez says

    I’m guessing that this is neither Mexican nor Colombian. Mexican tends to have a touch of cinnamon and Colombian will have cumin and other spices. I don’t have my Colombian cookbooks handy at the moment but will post a recipe when I have them at hand. (Colombian chorizo is normally put into casings and hung to dry. it is not normally a bulk-type sausage but there is no reason to use the delicious combination of seasonings.

  4. Adriana Gutierrez says

    This recipe looks very similar to one I have made before:

    This Chorizos need a least 4 or 5 days of preparation before consuming them.
    200 grams of pork
    200 grams of mince beef
    150 grams of belly pork
    1 metre of pork casings
    1/2 teaspoon cumin
    1/2 teaspoon ground black pepper
    1 clove of garlic or tsp of garlic paste
    1/2 teaspoon salt
    2 tablespoons vinegar
    1/4 cup of spring onions finely chopped
    1/4 cup of coriander finely chopped
    Threat to tie

    Skin the belly pork and chop finely.
    In a food processor grind the meat, mince beef, and garlic.
    Saute the onions, coriander into few spoons of oil.
    In a bowl add the other ingredients and mix well to form a uniform mass.
    Leave the mass into the fridge overnight
    For filling the casings use a Icing syringe
    Clamp the end and fill slowly
    Clamp every 5 or 10 cm to form a chain of chorizos
    Leave them into the fridge for 4 or 5 days without cover before use.
    To eat them. Fry them into few spoons of oil or put them in the BBQ.
    They can be served with bread or corn cakes.

    Source: http://www.mycolombiancocina.co.uk/chorizos-colombianos.php

    • Sarah says

      Thank you SO MUCH!!!!

      I had asked my Colombian sister-in-law, who lives in North Carolina, about how to possibly make it and she said, “I don’t actually MAKE the sausage… I just buy it. I’ll bring some for you when we come back up for vacation.”

      That was going to be like a year from now. :(

  5. says

    Is it absolutely necessary to leave it out at room temperature? It’s hard to wrap my mind around leaving raw pork out that long. What would happen if I were to let it marinate in the refrigerator?

  6. says

    1/2 cup of chile powder sounds like a whole lot unless you like really knock-you-socks-off tang!!! Can it be adjusted down and still be good??? Maybe a combo of the other recipe posted and this one????
    If you have made this recipe, let me know how hot it ended up being. And does chile powder mean the mixture of spices used in making chilli?

    Appreciate any help. Thanks.

  7. evergreen says

    I have thought for some time that Chorizo sounded like something I would like and use in a few different dishes but I don’t eat pork. When I saw your recipe using beef I tried it with both grass-fed lamb and venison. It is great! Thanks for posting this recipe.

  8. Ellen Heairld says

    I just read the recipe for homemade chorizo, as I am reluctant to purchase it in the grocery store due to all the additives. As a person who would be extremely reluctant to let ANY pork product sit out on a counter for 6-8 hours or all day (okay, I simply COULD NOT bring myself to do it!), I am wondering why one couldn’t marinate the mixture in the refrigerator instead of leaving it out.
    Sorry, but I’m skeptical about the claim that the chile will prevent spoilage. . . call me silly.
    Anyway, if you could respond to my question about marinating in the refrigerator, I’d be grateful!
    Thank you! Ellen

    • says

      Marinating in the fridge won’t yield the same flavor. The point is for it to actually begin a fermentation process (in much the same way that you’d make any artisan sausage or meat).

  9. Cindy Newman via Facebook says

    I buy my chorizo from a local farm market and mix it 50/50 with grass-fed ground beef for a smahing meat loaf!

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