“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths

Super easy



For 5 Person(s)


  • 1 1/2 ounces kosher salt
  • 1 tablespoons dried Mexican oregano
  • 3 tablespoons dried chile (I use a mix of paprika, bolsa chile and western chile)
  • 1 tablespoons cumin seeds
  • 1 teaspoons black pepper
  • 5 pounds pork shoulder, diced
  • 1/4 cups red wine vinegar

Chorizo Directions

  1. Grind the salt, chile powder, Mexican oregano, cumin and black pepper in a spice grinder until fine.  Mix the spices with the pork and add the vinegar.  Allow to marinate for several hours, refrigerated.
  2. Grind through a meat grinder with a fine plate, then mix well.  Use within 5 days or freeze for later use.

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