Chorizo Recipe

Prepare meat and seasoning

Trim any large pieces of fat from the pork if extremely large, but keep overall fat (aim ~20% fat). Combine the ground pork and ground beef in a large bowl.

Add smoked paprika, hot paprika (or cayenne), minced garlic, kosher salt, black pepper, dried oregano, ground cumin, red pepper flakes (if using), white wine (or apple cider vinegar) and olive oil to the meat. Mix thoroughly with clean hands or a spatula for 2–3 minutes until the mixture is sticky and well combined. Proper mixing helps the sausage bind and develop flavor.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the spices to penetrate. (If you need it quicker, rest 30 minutes at room temperature.)

Forming links (optional)

If using casings: rinse and soak natural hog casings according to package instructions. Fit a sausage stuffer or use a stand mixer with sausage attachment. Stuff the seasoned meat into the casings, filling evenly but not too tightly to avoid bursting. Twist into ~4–5 inch links. If not using casings: shape mixture into patties or logs about 3/4 inch thick and 4 inches across.

Cook gently to set shape

To cook fresh links: heat 1 tbsp neutral oil in a large skillet over medium heat. Add links (seam side down if handmade) and brown for 2–3 minutes per side until well colored. Add 1/4 cup water to the pan, reduce heat to low, cover, and steam for 8–10 minutes until internal temperature reaches 160°F (71°C). Remove lid and increase heat to medium-high for a minute to crisp the exterior.

To cook patties or crumbled chorizo: heat 1 tbsp oil over medium-high. For patties, cook 4–5 minutes per side until cooked through. For crumbled chorizo, break apart and sauté 6–8 minutes until well browned and cooked through.

Transfer to a plate lined with paper towels to drain any excess fat. Garnish with chopped parsley or cilantro if desired and serve with bread or tortillas.

In a large bowl, combine Impossible™ ground with smoked paprika, hot paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano, ground cumin, red pepper flakes (if using), white wine (or apple cider vinegar) and olive oil. Mix thoroughly until spices are evenly distributed and the mixture feels cohesive.

Let the seasoned Impossible™ rest for 10–20 minutes to allow flavors to meld.

Form and cook

Form the mixture into patties or logs approximately 3/4 inch thick. Heat 1 tbsp oil in a skillet over medium-high heat. Add patties or crumbled mixture. For patties, cook 3–4 minutes per side until well browned. For crumbled chorizo, cook 6–8 minutes, stirring occasionally, until well browned and slightly crispy.

Taste and adjust salt or spice as needed. Serve on bread, tortillas, or incorporate into other dishes (tacos, scrambled tofu, stews). Garnish with chopped parsley or cilantro if desired.

Make-ahead: raw chorizo (both meat and Impossible™) can be refrigerated for up to 48 hours or frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

If you want a milder chorizo, reduce the hot paprika/cayenne by half. For smokier flavor, increase smoked paprika by 1–2 tbsp.

Ensure pork chorizo reaches 160°F (71°C) internal temperature before serving. Vegan version is ready when browned and heated through.