Chorizo Recipe

Prepare casings and equipment

If using natural hog casings, place them in a bowl of warm water for 30–60 minutes to remove excess salt. Rinse inside and out under running water. Fit a sausage stuffer or stand mixer attachment with a medium-size stuffing tube. Keep everything cold: chill the grinder plate, blade, bowl and meat for 30 minutes before grinding.

Mix spices and liquids

In a small bowl combine smoked paprika, ground ancho chile, minced garlic, oregano, cumin, black pepper, sugar (if using), vinegar and cold water. Stir to make a smooth slurry — this helps distribute spices evenly and bloom the paprika's flavor.

Grind meat and fat

Cut pork shoulder and pork back fat into 1–2 cm pieces and keep them very cold. Using a coarse grind plate (6–8 mm), grind the meat and fat together into a chilled bowl. For a finer bolder texture, grind once more through a finer plate if desired. Work quickly to keep meat cold.

Combine and emulsify

In a large mixing bowl, sprinkle kosher salt over the ground meat and mix briefly by hand to start curing. Pour in the spice slurry. Using your hands or a stand mixer with paddle on low, mix until the meat becomes tacky and a uniform red color throughout (about 2–5 minutes). Add the remaining cold water if mixture seems dry. The mixture should hold together when squeezed; this indicates proper protein extraction.

Taste and adjust (optional)

Take a small 1 tbsp portion and fry it in a skillet until cooked through, then taste for seasoning and heat. Adjust salt, paprika or chile powder if needed. Remember raw seasoning concentration will intensify slightly during cooking.

Load chilled sausage mixture into the stuffer, avoiding large air pockets. Slide a prepared hog casing onto the stuffing tube leaving a few inches overhanging the end. Tie a knot at the end of the casing to seal. Hold the casing and gently feed meat through the stuffer, guiding the filled casing off the tube and controlling pressure with your hands. Fill to a medium firmness — not overstuffed (to avoid bursting) and not too loose.

When you reach the desired length (about 10–15 cm per link), twist the casing between links to separate them. Alternate twist direction for each link. Prick any visible large air bubbles carefully with a needle to release trapped air and re-twist if necessary.

Place finished sausages on a tray and refrigerate uncovered for at least 2 hours or up to overnight to let flavors meld and casings dry slightly. For longer storage, freeze raw chorizo in portions or refrigerate for up to 48 hours before cooking.

Pan-fry: Heat 1 tablespoon oil in a skillet over medium heat. Add sausages and cook, turning occasionally, until browned all over and cooked through (internal temperature 70–72°C / 160–165°F), about 10–12 minutes depending on thickness. If sausages brown too quickly, lower heat and finish covered for even cooking.

Grill: Preheat grill to medium. Grill sausages turning occasionally until evenly charred and cooked through, about 8–12 minutes.

Alternatively, bake: Place sausages on a baking tray and roast at 190°C / 375°F for 20–25 minutes, turning halfway, until cooked through.

Serve hot with optional lime wedges and chopped cilantro or slice and use in tacos, scrambles, stews, or beans.