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Ingredients
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Chorizo Sausage Mix
Method
Chorizo Sausage Mix
Prepare equipment and casings
If using natural hog casings, place them in a bowl of warm water for at least 30 minutes, then flush them inside and out under running water. Keep them in cool water until ready to use. Fit a sausage stuffer or a meat grinder attachment to your stand mixer; chill the hopper and cutting plates if possible to keep meat cold.
Chill ingredients
Pat the pork shoulder and pork fat dry with paper towels, then return to the refrigerator for 20–30 minutes so the meat is very cold. Cold meat and fat will grind more cleanly and produce a better texture.
Grind the meat
Using a coarse grinding plate (about 6–8 mm), grind the chilled pork shoulder and pork fat together into a large bowl placed over ice to keep it cold. If you prefer a finer texture, you may grind again through a finer plate.
Make spice paste
In a small blender or food processor, combine the garlic cloves, sweet smoked paprika, hot smoked paprika (or cayenne), black pepper, cumin, oregano, red wine vinegar and cold water. Pulse until you have a smooth, thick paste. Scrape the paste into the bowl with the ground meat.
Mix meat and spices
Add the kosher salt to the ground meat and pour in the spice paste. Using your hands or a sturdy spoon, mix thoroughly for 3–5 minutes until the mixture becomes sticky and uniform. This helps develop the protein to bind the sausage. If the mixture feels warm, chill it for 15–20 minutes and mix again.
Taste and adjust
To check seasoning, take a small piece of the mixture and fry it in a skillet until cooked through. Taste for salt, acidity and heat; adjust by adding a little more salt, paprika or vinegar as needed, mixing again to incorporate.
Stuff sausages
Mount the soaked and rinsed casing onto the stuffer tube. Thread the casing onto the funnel, leaving a 6–8 inch tail. Fill the casing with the sausage mixture, maintaining even pressure to avoid air pockets. Twist into links at your preferred length (about 4–6 inches). If you get air pockets, prick them with a sterile needle and gently press out the air.
Rest and cure (optional)
For fresh cooking chorizo: refrigerate the packed sausages on a tray for at least 4 hours or overnight to let flavors meld. For lightly cured/firm chorizo: hang the sausages in a cool (55–65°F / 13–18°C), humid (70–75% RH) place to dry for 3–7 days until slightly firm. (If curing, use curing salt and follow safe curing instructions.)
Cook or store
To cook fresh chorizo: pan-fry whole links over medium heat for 10–15 minutes, turning frequently until internal temperature reaches 160°F (71°C) and juices run clear. Alternatively, slice and fry for 6–8 minutes. To store: refrigerate cooked or uncooked fresh sausages up to 3 days, or freeze up to 3 months. If you cured them safely, store according to curing guidelines.