Salvadoran Chorizos Recipe
Make Salvadoran Chorizos Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Sausage Mixture
Casings & Finishing
Method
Pork and Sausage Mixture
- 1
Prepare meat
Cut the pork shoulder and pork back fat into 1-inch cubes and keep them cold. Chill the meat and fat in the freezer for 20–30 minutes until firm but not frozen; this helps with grinding.
- 2
Grind meat
Using a coarse grinding plate on a meat grinder (or have your butcher grind for you), grind the chilled pork shoulder and pork back fat together into a cold bowl. If you don’t have a grinder, finely mince the meat very small, keeping it cold.
- 3
Combine seasonings
In a separate bowl, whisk the kosher salt, black pepper, coriander, achiote (or paprika), cumin, oregano, minced garlic, brown sugar, and vinegar until combined. Add the optional liquid smoke if using.
- 4
Emulsify
Add the seasoning mixture to the ground pork. Add the ice-cold water in a slow stream while mixing by hand or with a stand mixer fitted with a paddle on low speed. Mix for 2–4 minutes until the mixture becomes sticky and cohesive (this indicates proper protein extraction). Do not overmix to avoid a pasty texture.
- 5
Taste and adjust
Take a 1-tablespoon portion and pan-fry it until cooked through. Cool slightly and taste for seasoning. Adjust salt, acid, or sweetness as needed, then return any changes to the rest of the mixture and mix briefly to incorporate.
- 6
Chill
Cover the seasoned meat and refrigerate for at least 1 hour or up to overnight to let flavors meld and to keep the mixture firm for stuffing.
Casings & Finishing
- 7
Prepare casings
Rinse the hog casings thoroughly under cool running water to remove salt. Soak them in warm water for 30 minutes, then flush water through them to check for holes and to make them pliable. Keep them in a bowl of clean water until ready to stuff.
- 8
Stuff sausages
Fit a sausage stuffer or the large stuffing funnel of a food grinder with a medium-size nozzle. Slide a length of casing onto the nozzle, leaving a 3–4 inch tail. Tie a knot at the end of the casing or fold it over and hold. Fill the stuffer with the seasoned pork mixture and push the meat through slowly, supporting the casing with your hand so it fills evenly. Fill to medium firmness — avoid overstuffing. When you reach the desired length (4–5 inches is typical), twist the casing between sausages to form links. Work carefully to avoid air pockets; if air forms, prick gently with a sterile needle and press out the air.
- 9
Rest
Lay the linked chorizos on a tray, cover lightly, and refrigerate for 2–4 hours to let the casings settle and the flavors marry. Chorizos can be used immediately after resting or refrigerated up to 48 hours, or frozen for up to 3 months (wrap tightly).
- 10
Cook (pan-fry method)
Heat 1–2 tablespoons of oil in a heavy skillet over medium heat. Add the chorizos in a single layer (do not overcrowd). Cook 4–5 minutes per side until browned and cooked through (internal temperature 71°C / 160°F). Turn gently to brown evenly and reduce heat if they brown too quickly. If chorizos are thick, cover the pan and cook 2–4 additional minutes, checking temperature.
- 11
Alternative cooking: simmer then fry (traditional method to avoid splitting)
Place chorizos in a shallow pan and add just enough water to cover the bottom (about 1/4 cup). Bring to a simmer over medium heat, cover, and cook 8–10 minutes. Remove lid and continue cooking until water evaporates and the fat starts to sizzle; then brown the chorizos in their fat for 3–5 minutes, turning to color all sides. This reduces splitting and yields juicy chorizos.
- 12
Serve
Serve hot with lime wedges and curtido or fresh salsa. Salvadoran chorizos are commonly enjoyed inside pupusas, on bolillos, or as part of a breakfast plate with eggs and beans.