Jul 31

Homemade Mexican Chorizo Style Sausages

These sausages that Bill and made a while ago are neither Spanish chorizo or Mexican chorizo, but a 3rd way. The stuffing is in the style of Mexican chorizo, but it is stuffed into natural sausage casings to be then cooked like normal sausages. I love spicy food and I thought that this type of sausage would be a great addition to our sausage recipes we have been developing recently. The pungency of the adobo sauce, the smoky heat of the chipotles and the flavour of the tequila all add to the taste of Mexico in spicy sausage form.

Grilled homemade chorizo sausages

Grilled homemade chorizo sausages

How to make Mexican Style Chorizo Sausages


  • 5 lbs (2.3Kg) of pork Loin and fat (roughly 4 to 1 of meat)
  • 0.25 cups (60ml) of 100% agave tequila blanco
  • 0.25 cups (60ml) of red wine vinegar
  • 2 chipotles and adobo sauce, chopped finely
  • 5 cloves of garlic, crushed
  • 2 tbsp of granulated onion
  • 0.5 tsp of ground cumin
  • 4 tbsp of kosher salt
  • 1 tsp of dried oregano, preferably Mexican
  • 4 tbsp of ancho chili powder
  • 5 tsp of cayenne pepper
  • 2 tbsp of paprika
  • 0.5 tsp of white pepper
Mexican Chorizo Style Sausage Ingredients

Mexican Chorizo Style Sausage Ingredients



Mix together all of the ingredients well and leave for about an hour in the refrigerator for the flavours to develop. Stuff the mixture in to natural sausage casings.

5lbs of chorizo sausage

5 pounds of chorizo sausage

Twist the sausage links about half the size you would do for normal sausages, roughly about 2.5″ (6.5cm) in length.

Chorizo Sausages

Chorizo Sausages ready for air drying

Leave the sausages to air-dry in the refrigerator before using or wrap them tightly in plastic wrap and freeze them. These spicy little sausages are great on the barbecue or as part of a tapas dish.


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  1. Bill

    This recipe for Mexican style Chorizo sausage links was great. Perfect for grilling. Use of the 4:1 ratio for lean to fat made for a Chorizo sausage that was less greasy than traditional Mexican Chorizo.

  2. Angie

    Would it greatly effect the outcome if I left out the alcohol? Can I replace it with something else? We cannot have it. Thanks you for your assistance. Can’t wait to try several recipes you have kindly shared!

    1. Stuart

      Since a lot of the flavour comes from the chipotles in adobo sauce and the other spices, not added the tequila shouldn’t impact the flavour too much. Let us know how you get on.

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