Recipes

Chorizo Sausage
  • Ingredients
  • 1 teaspoon dried chili flakes
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 pounds ground pork
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 2 tablespoons red wine vinegar
Directions
  1. Place the spices and herbs in a small dry skillet over medium-low heat
  2. Cook, tossing often for 3 minutes or until the mixture is quite fragrant
  3. Set aside to cool
  4. Add the pork, onion, garlic, salt, vinegar and toasted spices to the mixing bin and process until thoroughly blended
  5. Using the #26 horn extrude the mixture into the casings and twist off into two to four-inch links
  6. Poke several holes down the length of each sausage
  7. Refrigerate and use within three to four days or freeze for later use.


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