Homemade Chorizo Recipe

Prep and chill

Place the cubed pork shoulder and pork fat on a tray in a single layer and chill in the refrigerator or freezer until very cold but not frozen solid, about 20–30 minutes. Cold meat yields a cleaner grind and emulsification.

Combine the kosher salt and cold water in a small bowl; stir until salt dissolves. This will help bind the mixture and retain juiciness.

Rehydrate chilies

Remove stems and seeds from the guajillo and ancho/pasilla chilies. Wipe lightly to remove dust. Place chilies in a bowl and cover with hot (not boiling) water; let soften for 15 minutes.

Make chili paste

Drain chilies, reserving about 2–3 tbs of the soaking liquid. Place chilies, smoked paprika, chile de árbol/cayenne, cumin, oregano, black pepper, and cinnamon in a blender or food processor. Add 1–2 tbs of the reserved soaking liquid and blend to a smooth paste. Scrape down sides and add more soaking liquid a tsp at a time if needed — the paste should be thick but pourable.

Blend aromatics

Add the garlic cloves, chopped onion, vinegar, and brown sugar to the chili paste in the blender. Puree until completely smooth and emulsified. Taste carefully (the flavors will mellow after resting) and adjust pinch of salt or a touch more vinegar if needed.

Set up your meat grinder with a medium (4–6 mm) plate. Keep the grinder parts chilled if possible. Working in batches, pass the chilled pork and fat through the grinder into a large bowl. If you prefer a chunkier texture, use a larger plate.

Pour the chili-aromatic paste and the dissolved salt water over the ground meat. Using a sturdy spoon or your hands (wear gloves if desired), mix thoroughly until the spice paste is evenly distributed and the mixture becomes sticky and cohesive, about 3–5 minutes. If you have a stand mixer with a paddle, mix on low for 2–3 minutes to develop binding.

For a finer, more uniform texture, you may pass the seasoned meat through the grinder a second time. Chill the bowl of mixed meat in the refrigerator for 20–30 minutes to let flavors meld and the mixture firm up before stuffing or shaping.

To stuff casings (optional)

If using casings, fit your sausage stuffer with a medium funnel. Rinse and slide the soaked natural casings onto the funnel. Feed the chilled meat mixture into the stuffer, filling casings evenly without large air pockets. Twist into links at desired lengths (about 4–6 inches). Prick any large bubbles with a needle and refrigerate uncovered for 1–2 hours to dry slightly before cooking or storing.

To make loose chorizo (no casing)

Portion the mixed chorizo into airtight containers or shape into logs wrapped tightly in plastic wrap for storage. Refrigerate at least 2 hours or overnight for best flavor. For immediate use, cook a small skillet sample to check seasoning and heat level, adjusting future batches as needed.

To cook loose chorizo: heat 1 tbs oil in a skillet over medium heat. Add chorizo and break up with a spatula; cook until well browned and cooked through, about 8–12 minutes. Drain excess fat if desired.

To cook fresh chorizo links: brown in a skillet over medium heat, turning to color all sides, about 6–8 minutes, then reduce heat, cover, and cook through another 6–10 minutes until internal temperature reaches 160°F (71°C). Alternatively simmer in a little water or beer for 10–15 minutes then finish by searing for color.

Store: refrigerate fresh chorizo (raw) up to 2 days or freeze up to 3 months in airtight containers or vacuum-sealed bags. Thaw overnight in refrigerator before cooking.