Mexican Pork Sausage
Chorizo Commercial chorizo is often very greasy. It's easy to make flavorful chorizo with less fat at home and freeze it in portions to be used as needed. This is the pork sausage preparation that I use in recipes calling for chorizo. No casings are required since the chorizo will be cooked in your recipe like any other ground meat.
Ingredients
Makes 1 pound
- 1 pound fresh ground pork
- 2½ tablespoons ancho or pasilla chili powder
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- â…› teaspoon ground allspice
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 2 medium garlic cloves pressed
- 1 tablespoon unseasoned rice vinegar
Instructions
- Put all of the ingredients into a mixing bowl.
- Mix very well with clean hands.
- Cover and refrigerate at least overnight before using, or refrigerate up to 4 days.
- To store longer, freeze up to 3 months.
- The chorizo is ready to use.