Homemade Chorizo: packed with flavor and spices, ready in 3 steps and encased in plastic wrap for easy storage. Make a bunch and store in the refrigerator or freezer to enjoy at a later time!
I love this chorizo with Ecuadorian-Style Beans, Chorizo Biscuits and Gravy, Chorizo Breakfast Sliders, tacos, and more!
Homemade Chorizo
I developed this chorizo recipe by mixing all the different types of chorizo I tried and enjoyed ever since I moved to Latin America.
Every country has a pretty much infinite amount of chorizos as every area/city has their own. My favorites have to be Chorizo Cuencano (Ecuadorian) and Chorizo Paisa (Colombian) but this recipe is a mix of so many more chorizos!
Why this recipe works:
- Packed with flavor. With this homemade chorizo seasoning blend you’re sure to get lots of flavor!
- Versatile. Add chorizo to your favorite dishes, I love it with Ecuadorian-Style Beans, Chorizo Biscuits and Gravy, Chorizo Breakfast Sliders, tacos, and more!
- Easy to make. Homemade chorizo is ready in just 15 minutes!
- Make-ahead. Stock your freezer with chorizo to enjoy at a later time, so you’ll never run out of your favorite!
What is Homemade Chorizo made of?
Here are all the ingredients I use, check the recipe card down below for the exact quantities and instructions!
Ground pork. You can also use cased sausages, provided they don’t have any extra spices added in, just cut the casing and add the meat to a large bowl.
Vinegar. You can use any type but I would recommend sticking to white vinegar. This is used to tenderize the meat and provide a bolder flavor.
Spices: paprika, cumin, coriander, mustard seeds, garlic, cinnamon, oregano, pepper, salt.
How to make homemade chorizo
Check the recipe card towards the bottom of this page for the exact quantities and instructions!
STEP ONE: Prepare chorizo. In a large bowl, add the vinegar, garlic, and spices and mix until combined. Add in the pork meat and mix until combined.
STEP TWO: Encase. Lay a layer of plastic wrap on a clean work surface then add about 4-5 tbsp of chorizo to the end of one of the two sides of the plastic wrap, tightly roll up and twist and tie the ends to secure. Remove the casings before cooking.
STEP THREE: Store.
- Refrigerator: store in an air-tight container in the refrigerator for up to 2-3 days according to the “best by” date on the pork meat.
- Freezer: freeze for up to 6 months. Thawing isn’t necessary but frozen chorizo can be thawed in the refrigerator overnight.
How to cook chorizo
This depends on the type of recipe you’re making.
If you want it to keep its original sausage shape, add it to a skillet over medium-low heat and cook until the center reaches 165F (63 C) in temperature. Make sure to flip the chorizo while it’s cooking so it cooks evenly.
If you want to chop it up into a ground pork texture, add it a skillet and then using a wooden spoon or spatula to continuously chop it up as it cooks. When ground, chorizo is usually safe to consume once it’s browned.
What to make with chorizo
Chorizo Biscuits and Gravy: combine flaky Southern buttermilk biscuits with the bold flavor and delicious creaminess of Chorizo Gravy which is just SO much better than regular gravy!
Ecuadorian Rice and Beans: my go-to dinner since I moved to Ecuador. Ecuadorian-style beans paired with fluffy rice, chorizo, a zesty Curtido salad with pickled onions and tomatoes, cheese, fried green plantains and you’re in heaven.
Hawaiian Breakfast Sliders with chorizo, jalapeños, melty cheese, and scrambled eggs. This breakfast will probably help you conquer the world. Bold, flavorful, and cheesy.
Taco Costeño. I always get this it’s my all-time favorite taco here in Guayaquil (Ecuador)! It comes with delicious Ecuadorian-style beans, chorizo, bacon, beef tenderloin, soft flour tortillas and lots of cheese sauce and garlic sauce on top! It’s LOADED. Wow.
HAPPY COOKING!! I hope you’ll love this Homemade Chorizo Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More delicious recipes you’ll enjoy:
- Pan De Yuca (Ecuadorian Cheese Cassava Buns)
- Colombian Hot Dogs
- Llapingachos (Ecuadorian Cheesy Potato Cakes)
Homemade Chorizo
Ingredients
- 1 and 1/2 lbs (680 g) ground pork
- 2 tbsp (30 ml) vinegar
- 2-3 cloves garlic (minced)
- 2-3 tbsp smoked paprika
- 1 tbsp cumin
- 1 and 1/2 tsp mustard seeds
- 1 and 1/2 tsp dried oregano
- 1 and 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- Salt and pepper
Instructions
- Prepare chorizo. In a large bowl, add the vinegar, garlic, and spices and mix until combined. Add in the pork meat and mix until combined.
- Encase. Lay a layer of plastic wrap on a clean work surface then add about 4-5 tbsp of chorizo to the end of one of the two sides of the plastic wrap, tightly roll up and twist and tie the ends to secure. Remove the casings before cooking.
- Store.Refrigerator: store in an air-tight container in the refrigerator for up to 2-3 days according to the “best by” date on the pork meat.Freezer: freeze for up to 6 months. Thawing isn’t necessary but frozen chorizo can be thawed in the refrigerator overnight.
- Cook.If you want it to keep its original sausage shape, add it to a skillet over medium-low heat and cook until the center reaches 165F (63 C) in temperature. Make sure to flip the chorizo while it’s cooking so it cooks evenly.If you want to chop it up into a ground pork texture, add it a skillet and then using a wooden spoon or spatula to continuously chop it up as it cooks. When ground, chorizo is usually safe to consume once it’s browned.
Notes
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