Chorizo Recipe

Chill and cube

Cut pork shoulder and pork fat into 1-inch cubes. Chill the meat and fat in the refrigerator for 30–60 minutes until very cold but not frozen — this helps with grinding.

If using a grinder, fit with a coarse plate. Keep a bowl in the freezer to collect ground meat so it stays cold.

In a small bowl, combine sweet paprika, smoked paprika, chili powder, garlic powder, kosher salt, black pepper, dried oregano, ground cumin, ground cloves, and brown sugar. Mix thoroughly so the spices are evenly distributed.

Grind the chilled pork shoulder and pork fat through the coarse plate. If you prefer a finer texture, grind a second time through a finer plate.

Place the ground meat into a large mixing bowl. Sprinkle the spice mix over the meat evenly.

Add the apple cider vinegar and cold water to the meat. Using clean hands or a sturdy spoon, mix thoroughly for 2–4 minutes until the meat becomes sticky and the spices are evenly distributed. This helps the sausage bind.

Pinch off a small amount of the seasoned meat and shape into a small patty. Heat a small skillet over medium heat with the neutral oil. Cook the patty for 1–2 minutes per side until browned and cooked through. Taste for seasoning and heat level; adjust salt, paprika, or chili to taste in the remaining meat if needed.

If you plan to make links: soak and rinse hog casings thoroughly. Fit your sausage stuffer or grinder attachment with the casing. Keep the meat mixture cold. Feed the mixture into the stuffer, filling casings evenly and avoiding air pockets. Twist into links of desired length. Chill links in the refrigerator for at least 4 hours or overnight to let flavors meld and the texture firm up.

If you prefer loose chorizo (not stuffed): form the seasoned meat into logs or pack into an airtight container and refrigerate for at least 4 hours or overnight before using.

To cook fresh chorizo (link or loose): remove from fridge and slice or crumble. Cook in a skillet over medium heat, breaking up the meat, until browned and cooked through, about 7–10 minutes depending on thickness.

Store raw chorizo in the refrigerator for up to 3 days or freeze for up to 3 months (wrap tightly or vacuum seal). Cooked leftovers keep 3–4 days refrigerated.