Chorizo Recipe

Chill and grind

Put the pork shoulder and pork back fat in the coldest part of your refrigerator or freezer for 30–45 minutes until very cold but not frozen solid. Cold meat grinds cleaner. Cut into 1–1.5 cm (1/2 inch) cubes if not pre-ground.

Using a coarse plate on a meat grinder (or a food processor in short bursts), grind the chilled pork shoulder and back fat together. If using a grinder, run the meat through once with the coarse plate. Keep meat cold between steps — place bowl over a bed of ice if needed.

Combine spices and aromatics

In a large mixing bowl, stir together the smoked sweet paprika, hot smoked paprika, minced garlic, crushed oregano, black pepper, salt and optional red pepper flakes. Add the vinegar and cold water and whisk to form a loose paste.

Add the ground meat and fat to the spice paste. Using clean hands or a sturdy spoon, thoroughly mix until the mixture becomes sticky and evenly colored (this indicates good paprika distribution and beginning of protein extraction). This should take 3–5 minutes of vigorous mixing. Taste a small piece (cook a little in a pan) and adjust salt or heat if necessary.

Prepare casings

Soak the natural hog casings in warm water for at least 30 minutes, then flush water through each casing to remove salt, and rinse inside and out. Keep them in a bowl of clean water until ready to use.

Fit your sausage stuffer or a grinder with a stuffing tube. Slide a length of casing onto the tube leaving a tail of a few centimeters. Tie a knot or hold the end closed.

Feed the meat mixture into the stuffer, guiding the casing to form 12–16 cm (5–6 inch) links. Avoid overfilling—casings should be firm but not stretched. Twist links every 12–16 cm, alternating directions for each link so they hold. If you don’t have casings, you can form patties or shape loose sausage for use as chorizo meat.

Prick any large air pockets with a sanitized needle and press out air along the casing. Tie off the ends.

Refrigerate the stuffed sausages uncovered on a rack for 12–24 hours to allow the flavors to develop and the casing to dry slightly. Alternatively, you can vacuum-seal and refrigerate for up to 3 days or freeze for up to 3 months. If you prefer a cured/drier chorizo, follow safe curing/drying procedures with a cure and humidity-controlled environment (this recipe is for fresh chorizo).

Pan-fry (fresh chorizo)

Heat 1 tablespoon oil in a heavy skillet over medium heat. Add whole links and cook 12–16 minutes, turning frequently so they brown evenly and reach an internal temperature of 71°C (160°F). For patties, cook 4–5 minutes per side until done. If frozen, thaw fully before cooking.

Grill

Preheat grill to medium-high. Cook links 10–14 minutes, turning occasionally until evenly charred and internal temperature reaches 71°C (160°F). Let rest 5 minutes before serving.

Slice and garnish with chopped parsley and serve with lemon wedges or pickled onions. Fresh chorizo is excellent in tacos, stews, breakfast hash, or on a charcuterie board after cooking.