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Homemade Chorizo Recipe


  • 3 pounds ground pork at least 30% fat (aka: sausage meat)
  • 1 large onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 2 bay leaves
  • 5 cloves
  • 2 allspice berries
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley
  • 1 teaspoon salt
  • 1 dried chili or 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 5 cloves garlic
  • Red wine


  • Put the ground pork in a large bowl. Set aside. Ignore the pork. Let the pork be.
  • Combine the onion, vinegar, cumin, coriander, bay leaves, cloves, all spice berries, cinnamon, oregano, parsley, salt, chili, pepper, paprikas, and garlic together in a food processor or high powered blender.
  • Blend the ingredients until smooth, adding red wine as necessary to ensure it all gets blended well together. I just add the wine through the hole at the top of the blender until there’s enough liquid in the mixture to really make it ‘blend’…
  • Combine the sauce and pork.
  • Oh, by the way, that’s it! You’ve now made chorizo. All that’s left is to fry it up. I do this on high heat because I love it when the chorizo gets little crispy, browned bits.
  • Chorizo, like an sausage, can be enjoyed a zillion different ways. Breakfast, lunch, or dinner. Eggs, soups, salads, casseroles. You name it. Throw in a few small potatoes to cook alongside the chorizo, toss in some greens and radishes right before serving. And that’s it. Culinary salvation in a skillet.