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
- 2 1/2 pounds ground pastured pork or ground grass fed beef (where to buy grassfed meats)
- 1 garlic clove, minced
- 3 tsp oregano
- 1/2 cup apple cider vinegar (where to buy organic raw apple cider vinegar)
- 1/2 cup organic red chile powder (where to buy red chile powder)
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.
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!
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I love chorizo! But cannot find the kind I ate on west coast, am eager to
Try this out. Thanks.
Seems like you should mix the chili mixture with the meat, not just leave it on top of the meat.
You must have just missed it but the recipe said pour the mixture over it and mix well. I’m anxious to try.
If my ground pork or beef is already frozen, is it safe to thaw it, make the Chorizo, and then freeze it again? Thanks!
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.
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.
I can’t eat vinegar 🙁 Would lemon juice work or would the acid “cook” the meat?
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.
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.
By all means! Use smoked Spanish paprika! I do and it is tremendously delicious!
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.
Ingredients
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
Preparation
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
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. 🙁
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?
I used grass pastured lamb from a friend’s farm for this recipe. It is delicious! Thank you for sharing it.
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.
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.
I cut the recipe in half and used a 1 lb. chub of ground turkey. It came out pretty good.
Hello,
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
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).
I buy my chorizo from a local farm market and mix it 50/50 with grass-fed ground beef for a smahing meat loaf!
I make my own too. The store stuff has so much other parts of the pig. It’s so yucky.
I love chorizo & eggs with fresh tortillas.
Yummy!
OMG that is so much easier than what I thought!!
Bless you and your entire family!!! Thank you!!!!!!
Denise Farris Jackson