Homemade Fresh Chorizo is so delicious and easy to make, you’ll never buy the pre-made grocery store version again! For added convenience, make up a big batch, separate into smaller portions, and store in the freezer for up to 4 months.

Homemade Fresh Chorizo is a raw Mexican style pork sausage that can be used in a variety of quick and easy recipes. Sometimes I’ll stuff the fresh sausage mixture in casings when we want to grill them, but most of the time, I just leave the mixture loose and fry it in a pan to use in recipes. By the way, these photos are of the chorizo raw, not cooked. It’s plain to see how all the seasonings in Mexican chorizo contribute to it’s beautiful color and intense, delicious flavor.

There are other familiar styles of chorizo that are cured/smoked in a casing, like the Spanish chorizo and Portuguese chouriço. Both of those can be eaten as-is or lightly fried or grilled to just heat through. Speaking of Portuguese chouriço, I am lucky enough to live 20 minutes from an unbelievable Portuguese grocery store in Massachusetts that’s been owned and operated by the same family for over 30 years. They make their own sausage and carne de vinha d’alhos, both of which are marinated in a wine, garlic, and paprika mixture and are seriously the best I’ve ever had. I’m a little addicted to it and go once a month to stock up. If you ever have the chance to try some Portuguese sausages and meats, do it!

Sorry for being MIA on the blog, but I went away on a Vegas vacation. Now, I’m back and I don’t want to work Why is it so hard to get back into the swing of real life when you return from time off? I would think after taking a break, then returning all refreshed and revitalized, work would seem easier, unfortunate it’s not. All I want to do is go on vacation again, so…last night I booked reservations to go back to Little River State Park in Vermont in the pimpin’ camper! Yay!! I’m so happy that the New England camping season is starting next month. Time to relax while enjoying the beauty of nature, taking daily long hikes, eating lunch by a cool stream, and taking advantage of being in Vermont to get more Heady Topper. Wooohoooo!

This homemade fresh chorizo will definitely be coming with us on the camping trip. It’s perfect sautéed in a pan, then combined with eggs and potatoes for breakfast or put into corn tortillas for delicious lunch or dinner tacos (well hello there Taco Tuesday ). Quick and easy tasty meals is my thang when I’m camping and frying this chorizo up in a cast iron pan over a campfire sounds too good. I think I could live out the rest of my life in my camper, traveling around the US, with a big batch (or two) of fresh chorizo…and a few cases of Heady Topper.

It may seem like making homemade fresh chorizo is too time consuming, but it’s really not. It’s really easy to mix everything up and place in the refrig for several hours to bind all the flavors together, then just run it all through your meat grinder. I’m going through a 3 week long sugar detox and eating a Paleo diet right now (yeah, thanks Vegas!), so making my own sausage insures that I can control the quality of meat and also leave out unnecessary ingredients such as sugar or nasty preservatives.

Try this recipe for easy Homemade Fresh Chorizo and leave behind that processed sausage in the grocery store

5.0 from 10 reviews

Homemade Fresh Chorizo

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Prep time

8 hours

Total time

8 hours

Homemade Fresh Chorizo is so delicious and easy to make, you'll never buy the pre-made grocery store version again! For added convenience, make up a big batch, separate into smaller portions, and store in the freezer for up to 4 months.

Author: Tasty Ever After

Cuisine: Mexican

Serves: 3 pounds

Ingredients

• 3 pounds boneless pork shoulder or butt, cut into 1' cubes
• 3 Tb chili powder
• 1 Tb garlic powder
• 3 tsp kosher salt
• 2 tsp dried oregano
• 2 tsp paprika
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp dried corriander
• 1 tsp fresh ground black pepper
• ¼ tsp ground cloves
• ¼ tsp cayenne pepper
• â…› tsp cinnamon
• ½ cup apple cider vinegar

Instructions

1. Place pork cubes in a large bowl. Set aside.
2. In a small bowl, mix together all spices (chili powder through cinnamon). Pour mixed spices and apple cider vinegar over pork cubes, mixing well with hands until all cubes are coated. Cover and place in refrigerator for at least 8 hours or overnight.
3. Set up food grinder with a medium grind attachment and grind the chilled seasoned pork cubes. Store the ground pork mixture in a covered container in the refrigerator for up to 2 days or freeze up to 4 months.

3.5.3208

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