Rating: 4.46 stars
35 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.

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  • Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.

  • Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Cook's Notes

It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.

This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For a spicier chorizo, add 5-15 crushed pequin chilies, depending on desired heat level.

Editor's Note

Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores.

Nutrition Facts

155 calories; protein 14.2g; carbohydrates 2.6g; fat 9.7g; cholesterol 45mg; sodium 628.5mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 4 stars
04/16/2012
I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters. Read More
(133)

Most helpful critical review

Rating: 2 stars
05/16/2015
I have to admit I did not use Aleppo pepper, I used ancho chili instead. I found it odd to use a middle eastern pepper in a Mexican sausage, plus with the state of Syria, Aleppo pepper is harder and harder to find. That said, I was underwhelmed with this recipe. It was too vinegary and did not achieve the depth of flavor that a great chorizo has; rich, smoky and garlicky. Read More
(5)
35 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
04/16/2012
I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters. Read More
(133)
Rating: 5 stars
04/18/2011
This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars! Read More
(80)
Rating: 5 stars
11/17/2011
EXCELLENT! I used already ground pork and just followed the directions from there. The next day I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that I had to cook up some more for him to eat lol. I just divided it into approx. 1/2# portions and froze it that way so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo but had all the flavor. Definitely will be using this recipe again! Thanks for sharing.:) Read More
(65)
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Rating: 5 stars
10/23/2011
While I didn't follow the directions - I used ground beef because I needed chorizo NOW so I just used the spice blend - which is dead on! IMHO, the cloves push this over the top - dead on! THANK YOU - can hardly wait to use this correctly from now on! Read More
(45)
Rating: 5 stars
02/03/2012
Used ground pork, as I am not enamoured of my new meat grinder. Sub 1 tbs. paprika and 1/2 tsp. cayenne for Aleppo. Read More
(26)
Rating: 5 stars
08/14/2011
This is the real deal. I added a 1 teaspoon of liquid smoke. Read More
(18)
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Rating: 5 stars
01/17/2012
Where do I find Aleppo pepper? Read More
(12)
Rating: 5 stars
02/05/2014
Made this exactly as written including grinding the pork. I found the Aleppo pepper on Amazon. ( 12.00 for 2.5 oz.) In all honesty I will buy ground pork next time because my Kitchen Aid grinder did NOT handle it well. My husband loved the recipe so there will be a next time. Thank you for the recipe James. And COOKINGCOWGIRLS maybe freeze the meat as I will before using the grinder next time. That seems to make a big difference rather than just chilling it in the fridge. Read More
(5)
Rating: 2 stars
05/15/2015
I have to admit I did not use Aleppo pepper, I used ancho chili instead. I found it odd to use a middle eastern pepper in a Mexican sausage, plus with the state of Syria, Aleppo pepper is harder and harder to find. That said, I was underwhelmed with this recipe. It was too vinegary and did not achieve the depth of flavor that a great chorizo has; rich, smoky and garlicky. Read More
(5)