Chorizo Recipe

Chill equipment

Place the bowl of a stand mixer, mixing paddle (or metal bowl and paddle), and the meat grinder plates/blades (if using) in the freezer for 15–30 minutes. Cold equipment keeps fat from smearing and improves texture.

Trim any excessively large pieces of fat or sinew from the pork, leaving a good ratio of fat to meat (about 20% fat). Cut into 1–2 cm (1/2 inch) cubes so they feed easily through a grinder or food processor.

In a medium bowl combine the ancho chile powder, guajillo chile powder, hot smoked paprika, sweet smoked paprika, dried oregano, ground cumin, ground coriander, ground black pepper, ground cloves, and ground cinnamon. Mix thoroughly so spices are evenly distributed.

Add the minced garlic, apple cider vinegar, and cold water to the spice mixture. Stir to make a thick paste — the vinegar and water bloom the spices and will distribute flavor throughout the meat. If a smoother paste is desired, pulse briefly in a small food processor or blender.

Put the chilled ground pork in the cold mixing bowl. Sprinkle the kosher salt evenly over the meat.

Pour the spice-vinegar paste over the meat. Using a stand mixer with the paddle attachment on low (or by hand with a sturdy spatula), mix for 2–4 minutes until the seasoning is evenly incorporated and the mixture becomes tacky. If mixing by hand, fold repeatedly and press the mixture to develop a cohesive texture.

Taste a small cooked patty to check seasoning: fry a teaspoon of the mixture in a skillet until cooked through and cool slightly. Adjust salt, vinegar, or heat (add red wine, extra vinegar, or chili flakes) as needed. If you adjust, mix again briefly to distribute.

If making links, prepare hog casings by soaking in warm water for 30 minutes, then rinse inside and out under running water. Fit a sausage stuffer or grinder attachment with the casing on the tube.

Load the seasoned meat into the stuffer hopper and feed slowly to fill casings evenly, avoiding air pockets. Twist into desired link lengths (about 10–12 cm / 4–5 in). Prick any large air bubbles with a sterile needle.

Alternatively, form into loose bulk chorizo (no casings) by packing into containers or shaping into patties.

To cook: for loose chorizo, crumble into a skillet over medium heat and cook, stirring, about 6–10 minutes until browned and cooked through. For links, pan-fry over medium heat turning occasionally 12–18 minutes, or roast at 190°C (375°F) for 20–25 minutes until internal temperature reaches 71°C (160°F).

Let cooked sausages rest a few minutes before slicing. Store uncooked bulk chorizo in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Cooked chorizo will keep refrigerated for 3–4 days or frozen for 2–3 months.