Ground Sausage

Red Ember Chorizo

Mexican Style Chorizo

• Spicy
• Smoky
• Tangy

What goes in it

• Kosher Salt
• Smoked Paprika
• Ancho Chile Powder
• Guajillo Chile Powder
• Garlic Powder
• Cumin
• Mexican Oregano
• Cayenne Pepper
• Cinnamon
• Ground Cloves
• Sugar
• Coarse Black Pepper
• Apple Cider Vinegar

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

How it's made

1. Grind pork through a 1/4" plate.
2. Mix all dry seasonings together. This is a heavy spice load — that's normal for chorizo. Use Mexican oregano specifically, not Mediterranean — they have very different flavor profiles.
3. Add seasoning and apple cider vinegar to ground meat. The vinegar is essential for both flavor and texture — it breaks down the meat slightly and helps create that classic soft, crumbly chorizo consistency. Don't skip it.
4. Mix thoroughly until the spices are evenly distributed and the meat takes on a deep red color.
5. Refrigerate for 24-48 hours before cooking. The chile flavors bloom over time and the finished sausage will taste significantly better after resting.
6. Cook as loose meat in a skillet, or stuff into casings.
7. Fry until well-browned and cooked through.
8. Always cook ground sausage thoroughly before serving.