A few years ago when I first made my black bean and chorizo chili, I decided to start making homemade chorizo sausage. It was for several reasons – first being that I hadn’t found a chorizo sausage I really loved, the second was that all of the packaged chorizo I could find ended up being so greasy. I just couldn’t do it. I found a few recipes in my search (I can’t even remember where now!) and came up with a good recipe that my family really likes.
The thing to remember is that this really needs to sit overnight, or longer, after you mix everything together. It needs that time for the flavors to meld. When I make homemade sausage, I usually mix it up and put it into resealable freezer bags and freeze them flat. It gives plenty of time for that crucial melding of flavors, and it’s easy to thaw it out when I need it for a recipe.