Mexican Chorizo is one of my all time favorite sausages. I may be a little biased on this one as all of the family on my mother’s side is Mexican and we had this sausage constantly.
This is a fresh sausage that’s cured with vinegar in the refrigerator for about a week. The flavor of this Mexican sausage comes from the peppers that are used in the recipe. You can get creative with types of pepper you use, but typically you’ll find chiles ancho, guajillo, and or arbol in the recipe.
After this sausage is made a “curing” time happen in your refrigerator. This allows for the flavors to develop and the meat to slightly acidify (due to the vinegar). This is what gives chorizo it’s signature tangy like taste. The amount of time you allow this to cure is up to you as some people allow for 3 days where I typically will let it go a week.
During this process you’ll want to squeeze out any excess liquid that develops on a daily basis as this will further deepen the flavors.
One easy way to get rid of the excess liquid is to wrap your chorizo in cheese cloth and hang it in your fridge over a bowl. Each day simply tighten the cheesecloth and squeeze out the liquid. This works really well if you are making 5 pound or less.
With that being said these last 2 steps are completely optional as you can technically eat this the same day it’s made.
Follow these sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid or ingredients that is added to the mince needs to be ice cold
- Mix your very chilled meat till the mince becomes very tacky
- Allow to cure in your refrigerator for 3-7 days (squeezing out excess liquid each day)
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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- 1589 g lean pork
- 681 g pork back fat
- 34 g cumin powder
- 10 g coriander powder
- 2.5 g clove powder
- 9 each bay leaves ground to a powder
- 2.5 g cinnamon
- 3 g oregano
- 1.5 g thyme
- 15 each garlic cloves
- 35 g kosher salt
- 8 g black pepper
- 14 g chipotle powder
- 7 dried ancho chili stem removed and seeded
- 7 dried guajillo chili stem removed and seeded
- 10 dried arbol chili stem removed and seeded
- 1 cup apple cider vinegar
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- **The chili's called for in this recipe are whole chilis not powder and the amount the recipe asks for is actual chilis (not weight)***Remove the seeds and stems from the chili and toast on a cast iron skillet. Be sure not to burn so stir often. While you are toasting your chilis bring 8 cup of water to a boil. Once your chilis are finished toasting place them in a bowl and cover them completely with the boiling water. Cover and let them rehydrate for 30 minutes.
- Grind your very chilled meat on a 6mm plate (medium) and place back in the freezer
- Prepare the chili paste by adding all of the rehydrated peppers and the vinegar to a blender and blend till smooth
- Add your chili paste and all of your seasonings to your very cold mince meat and mix till it becomes well incorporated.
The curing process (this step is optional but recommended for the development of flavors. It can cure for 3-7 days in your fridge)
- Place the meat into your refrigerator to cure for 1 week. During this time you'll want to squeeze out any excess water that's in the sausage. One easy way of doing this is to place the sausage mix in a cheese cloth, tie it off and place on a rack with a pan underneath. Every day tighten the cheese cloth to remove any excess water.
- After 1 week your sausage is ready. Cook and enjoy. You can portion up what you don't plan on eating in zip lock bags and freeze.
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