Mexican Chorizo Sausage
About the recipe
Bold, smoky, and just a little fiery, this homemade Mexican chorizo packs serious flavour into every bite 🌶️🔥
Let it cure, sizzle it up, and watch your kitchen smell like a spice market in the best way possible
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 16
- Meat, Poultry & Seafood
- 900 grams Pork mince
- Oils, Sauces & Condiments
- 2 tbsp sweet paprika
- 2 tbsp chili powder
- 1 tsp dried oregano leaves
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 3 tbsp red wine vinegar
- Bakery / Other
- 3 tbsp brandy
Method
Step 1
In a large bowl, combine ground pork with spices, vinegar and brandy. Mix thoroughly with hands to distribute spices evenly.
Step 2
Place chorizo in a heavy, zip-top, plastic bag and seal. Refrigerate in very cold section of refrigerator for 1 to 3 days to allow sausage to cure (do not exceed 3 days). The flavour will become stronger the longer sausage cures. For longer storage, mixture can be frozen up to 2 months.
Step 3
Shape sausage into 16 equal size patties. Cook desired portion in a skillet coated with oil for 10 to 15 minutes until browned and cooked through.
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