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Chorizo (Mexican Sausage)



  • 2 pounds coarsely ground lean pork
  • 1/4 pound pork fat, finely chopped (optional)
  • 2 tablespoons paprika
  • 2 tablespoons pasilla chile powder
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon ground ginger
  • 1 teaspoon oregano, crushed
  • 1 teaspoon cumin
  • 6 cloves garlic, crushed
  • 1/2 cup white vinegar
  • 1/2 cup sherry or brandy


  1. Combine pork meat and fat thoroughly. Add paprika, chile powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, vinegar and sherry. Mix well with hands.
  2. Place in earthenware crock or glass jar in a cool place (50 to 60 degrees F) for at least 24 hours, or preferably 2 to 3 days. Freeze for longer storage.
  3. To serve, crumble and sauté for use in casseroles or form into thin patties and fry until done.

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