How to make homemade chorizo

By Anne-Marie Nichols

How to make homemade chorizo from This Mama Cooks! On a Diet -

I’m going to be making a few recipes next week that feature chorizo, so I thought I’d share my recipe for homemade chorizo in case you can’t find it at your local grocery store. You can also use chorizo in eggs, burritos, tacos and even Thanksgiving stuffing. Here are a few recipes I’ve used it in so far at This Mama Cooks! On a Diet:

I made three versions of the chorizo since I had a lot of ground venison to work with – spicy, medium spicy, and mild. Adjust the spiciness (the chile powder and cayenne pepper) according to your personal preference and how you’re going to use chorizo in your cooking.

Traditionally, chorizo is made with pork. However, you may want to use something leaner, like ground venison or buffalo. I used half ground venison and half ground beef, because you do want some fat content when it comes to sausage. Also, since I tend to use chorizo in recipes or mixed in with scrambled eggs, so I didn’t bother stuffing the meat into sausage casings.

How to make homemade chorizo from This Mama Cooks! On a Diet -

Homemade Chorizo

Recipe adapted from Homemade Mexican Chorizo Sausage at MJ's Kitchen


  • 2 pounds ground meat of your choice (pork is traditional)
  • 1 teaspoon sea salt
  • 4 teaspoons ground chipotle chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons red wine vinegar
  • 1 teaspoon garlic powder


  1. Place all the ingredients in a large bowl.
  2. Take an old fashioned potato masher and mix ingredients until well combined. Better yet, use your hands!
  3. Weigh out sausage into one pound portions. Wrap in freezer paper, label, and freeze until needed.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: 2 pounds
  • Serving size: 1 pound of sausage

5 thoughts on “How to make homemade chorizo

  1. Yulia

    Wow I didn’t know that making homemade chorizo or even italian sausage is so easy… I thought you have to dry it somewhere at home, but instead you just put it in the freezer? But the chorizo is still kinda “raw” isn’t it, so you shouldn’t put it on bread or how does that work?

    Best regards

    1. Anne-Marie @ This Mama Cooks!

      Hey Toni, I used to pay someone to make chorizo for us when Paul got a deer. But since we processed the deer he got ourselves, I figured I better learn how to make it. So glad I did because it’s EASY. In fact, I’ll probably never buy it again. If I don’t have ground venison, I’ll used a mixture of ground bison and pork next time.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1