Homemade Chorizo Sausage shown grilled with side salad

Easy Homemade Chorizo Sausage

Course Breakfast/ Brunch, Dinner
Cuisine Spanish Inspired
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 lbs sausage
Author Barry C. Parsons


  • 3 1/2 to 4 pounds of coarsely ground pork butt NOT LEAN
  • 1 tsp ground cumin
  • 3 tbsp chilli powder
  • 1/2 tsp cayenne pepper more or less to taste
  • 2 tbsp granulated onion
  • 3 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 1/2 tbsp chipotle powder
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp black pepper
  • 4 cloves finely minced fresh garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup water


  1. Mix together the cumin, chili powder, cayenne pepper, granulated onion, smoked paprika, oregano, chipotle powder, brown sugar, salt, pepper and minced garlic.
  2. Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it.
  3. Mix together the red wine vinegar and water.
  4. Pour over the layered pork and seasoning and mix well.
  5. Stuff into prepared sausage casings or portion into one pound packages and freeze for later use.