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DIY Chorizo
Spicy, garlicky and tangy Mexican-style fresh chorizo sausage is approximated by mixing ground pork with seasonings. Use the mixture right away in recipes calling for bulk chorizo or chorizo removed from the casing, or cover and refrigerate up to 24 hours. The recipe doubles easily and surplus can be frozen; for easy thawing, shape the mixture into patties, wrap in plastic and freeze for up to a month.
Makes
1 pound
10 minutes
Ingredients
-
1
pound ground pork
-
1
tablespoon red wine vinegar
Reviews
July 9, 2025
Legit chorizo
I have made this multiple times and it’s great. I find that I mix it more thoroughly without over mixing in the counter top mixer. The whole family enjoys it. Muchas gracias Leche Calle!
May 22, 2025
Taste great
Simple and better than most recipes for fresh chorizo.
July 22, 2026
Delicious with meat alternatives!
I’ve made this with impossible ground beef, which frankly tastes way more like pork to me, and it’s by far the best vegan chorizo I’ve had. Thanks!!
June 3, 2026
Fantabulous!!
This recipe is delicious and so simple. I’ve made it a few times and the my guest loved it. Please give it a try!!
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