Spanish Chorizo Recipe
Lowry Hill Provisions. Pork Sausage. Smoky, Spicy, Pimentón
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Ingredients
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Meats
Spices
Other
Method
Preparation of Meat
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes, about 1-inch size. This will help in the grinding process.
- 2
Chill the Meat
Place the cubed pork and fatback in the freezer for about 30 minutes to chill. This helps to keep the fat from melting during grinding.
Grinding and Mixing
- 3
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the chilled pork and fatback into a large bowl.
- 4
Mix Spices
In a separate bowl, combine smoked paprika, garlic powder, ground black pepper, cayenne pepper, and salt. Mix well.
- 5
Combine Ingredients
Add the spice mixture to the ground meat. Pour in red wine vinegar and ice water. Mix thoroughly by hand until the mixture is sticky and well combined.
Stuffing the Sausage
- 6
Prepare the Casings
Soak the pork casings in water for about 30 minutes to make them pliable. Rinse well inside and out.
- 7
Stuff the Sausage
Fit the grinder with a sausage stuffing attachment. Slide the casing onto the tube, leaving some hanging off the end. Fill the casing with the meat mixture, being careful not to overstuff. Tie off the ends securely.
Cooking
- 8
Cook the Chorizo
Heat a skillet over medium heat. Add the chorizo sausages and cook until browned and cooked through, about 10-15 minutes.
- 9
Rest the Sausage
Remove from heat and allow the sausages to rest for a few minutes before slicing or serving.
