Homemade Mexican chorizo

    2 hours

    Mexican chorizo is a little different than its Spanish cousin, but equally delicious. Use these sausages as you would any spicy sausage, or use the loose sausagemeat to make tacos for a flavour-packed change from regular old mince.


    London, England, UK
    7 people made this

    Makes: 8 to 10 sausages

    • 15 dried red chillies, seeded
    • 1kg pork shoulder, cut into 2cm cubes
    • 200g pork back fat, cut into 2cm cubes
    • 5 allspice berries
    • 5 whole cloves
    • 60ml cider vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon cumin seeds
    • 1 hog casing

    Prep:1hr  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Soak chillies in hot water to cover till softened, about 30 minutes.
    2. Place the pork and the fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
    3. Grind the allspice and cloves using a mortar and pestle or a spice grinder. Set aside.
    4. Drain the chillies and place in a food processor or blender along with the vinegar. Puree till smooth.
    5. Pass the partially frozen meat and fat through the cold meat mincer fitted with a medium plate. Combine the mince with the chilli puree, garlic and seasonings. Mix well for 2 to 3 minutes, using your hands. Cover with clingfilm and chill for 1 hour, or up to overnight.
    6. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
    7. Using the medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
    8. Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
    9. Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
    10. Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.


    If you don't have whole allspice and cloves, you can use 1/8 to 1/4 teaspoon each of ground allspice and ground cloves.
    You can stop at step 5 and skip the stuffing to enjoy this chorizo as you would sausage meat. Use it as a filling for tacos, or serve with scrambled eggs, tortillas and guacamole for a Mexican-inspired breakfast.


    Homemade Mexican chorizo
    Homemade Mexican chorizo

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