Chorizo Sausage


I found this recipe online and made a few tweaks. It isn’t very spicy but it is a very aromatic Mexican style chorizo.


  • 2 lbs ground pork
  • 1.5 Tbsp ground cumin
  • 2 tsp coriander seeds (ground)
  • 10 cloves (ground) (or about 1/2 tsp ground cloves)
  • 4 bay leaves (stems removed and ground)
  • 1/2 tsp ground cinnamon
  • 1 tsp oregano (ground)
  • 1 tsp thyme (ground)
  • 2 Tbsp granulated garlic
  • 2 tsp sea salt
  • 10 whole peppercorns (ground) (or 1 tsp ground pepper)
  • 4 Tbsp Ancho chile powder (I used Randy’s Chili Powder)
    • or substitiute 4 Tbsp paprika +1 tsp cayenne pepper
    • or substitute 4 Tbsp paprika + 2 tsp red chili powder
  • 6 Tbsp apple cider vinegar (or red wine vinegar)


  1. Place all the unground spices in a spice grinder or a mortar and pestle.
  2. Break the bay leaves away from their stems and discard the stems.
  3. Place the bay leaves in the grinder.
  4. Grind until fine.
  5. Sift the ground spices through a screen strainer and re-grind chunks if necessary.
  6. Place the meat in a large tray or bowl.
  7. Mix in the apple cider vinegar.
  8. Spread the ground spice mixture over the meat and mix it in.
  9. Cover and refrigerate overnight before using or freezing to let the flavors meld.

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