Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Chorizo Sausage Seasoning Mix


  • 3 pounds pork, cut into 1-inch cubes
  • 1/2 pound pork fat cut into 1-inch cubes
  • 6 cloves garlic, crushed
  • 1/2 cup red wine
  • 4 tablespoons paprika
  • 2 teaspoons crushed red pepper
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • Medium casings


  • Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
  • With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.