Lean Homemade Chorizo

  • Yield : About 2 lbs./1 kg
  • Servings : 18
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    2 oz. (57 g)

It is simple making lean, bulk chorizo sausage at home.

Chorizo is a spicy, red colored sausage brought to the New World from Spain and Portugal. It is used in many Mexican recipes and is available in bulk and links in many parts of the United States especially the southwest.

If your area only carries uncured link chorizo, you can save time and money making your own chorizo since many recipes require removing the casing.

Using lean ground pork reduces calories and fat by up to 50 percent, and homemade chorizo can have up to 70 percent less sodium. To further reduce calories, use lean ground chicken or turkey.

This recipe makes a spicy hot chorizo sausage and can be halved or doubled. If you prefer milder chorizo, start with half or less of the fresh pepper, chili pepper and cayenne pepper. Fry a sample until cooked through, taste it, and add peppers until you have the desired heat level. Be sure to thoroughly cook the chorizo before tasting.

Handling Tip

Using disposable plastic gloves reduces cleanup and amount of water needed to wash your hands.



  • 2 lbs. (900 g) lean ground pork
  • 1 cup (115 g) fresh cilantro, minced or 2 tsp. (10 ml) dried
  • 1 fresh serrano or jalapeño pepper seeded and minted
  • 1/4 cup (60 ml) red wine vinegar
  • 1 tablespoon (15 g) New Mexico or other ground chili powder
  • 1 tablespoon (15 ml) sweet paprika
  • 2 teaspoons (10 ml) kosher salt
  • 1 1/2 teaspoons (7.5 ml) whole cumin seeds
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) ground black pepper
  • 1/2 teaspoon (2.5 ml) ground cayenne pepper
  • 1/4 teaspoon (2.5 ml) ground coriander

Method of Preparation

Step 1

In a large bowl, add all ingredients and use your hands to thoroughly work the spices into the pork until uniform in color and texture.

Step 2

Chorizo can be refrigerated, covered, up to 3 days. For longer storage, wrap 1/2 to 1 pound of chorizo in plastic wrap and/or aluminum foil. Freeze up to 6 months. Marking the weight and date on the wrapping will make identification easier. Thaw in your refrigerator or microwave oven prior to using.