• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings


  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 lb Pork; lean; coarse grind
  • 1/4 lb Pork fat; chop fine
  • 2 tb Paprika
  • 2 tb Pasilla chili powder
  • 1 ts Pepper; black; coarse
  • 1/2 ts Cinnamon; ground
  • 1/2 ts Cloves; ground
  • 1/4 ts Coriander seed; ground
  • 1/4 ts Ginger; fresh; grated
  • 1 ts Oregano; dried; crushed
  • 1 ts Cumin; ground
  • 2 ts Salt
  • 6 Garlic clove; or more; crush
  • 1/2 c Vinegar; white
  • 1/2 c Sherry; dry
  • Combine pork meat and fat thoroughly. Add paprila, chili powder, pepper,
  • cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar
  • and sherry (brandy may be substituted). Mix well with hands. Mixture may be
  • stored in a crock in cool place for twenty-four hours, or better, for 2 or
  • 3 days. Form into patties and saute. Alternatively the mixture may be
  • forced into sausage casing and hung to dry in a cool place. This is best
  • done in cold weather and hung in a breezy place to aid in drying.
  • Recipe by: Jim Kessler
  • Posted to bbq-digest by RockMc@aol.com on Feb 10, 1998


Recipe via Meal-Master (tm) v8.05

Title: Chorizo
Categories: Meats, Mexican
Yield: 1 Servings

2 lb Ground beef
2 lb Ground pork
3 tb Salt
2 tb Oregano
2 ts Pepper
3 ts Garlic
1 3/4 c Vinegar
2 c Chile Powder; Gebhardt's
2 ts Cumin seed

A very greasy Mexican sausage. This is a leaner version that is good with
scrambled eggs, tortilla and salsa to create Huevos Rancheros.

Pour some water in chile powder and mix to make a paste; add garlic.

Crush oregano and cumin seed together. Combine meats in a large bowl and
add the oregano-cumin seed mixture, salt and pepper mixing well.

Add the vinegar and mix. Add chili-garlic mixture and mix well. I have not
made this but my husband has and it is very good. I doubt that the method
of putting it together is very critical as long as you get it mixed well.
When you have it mixed well fry a small patty of it too see if it is what
you want and then you can correct the seasonings to your own taste so far
as garlic, chile and such. This is what they did when we went to a sausage
making party several years back. A fun type party!

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