Rinse the natural hog casings thoroughly under cool running water. Soak them in a bowl of warm water for 30 minutes, then flush the inside by running water through the length of the casing. Keep them submerged in cool water until ready to stuff.

Make Sausage Mixture

Chill equipment and meat

Place the bowl, knife, and grinder plate (if using a grinder) in the refrigerator or freezer for 20–30 minutes. Cold meat and equipment help the sausage bind and prevent smearing.

Cut the pork shoulder and pork fat into 1-inch cubes and spread on a tray. Chill in the freezer for 15–20 minutes until very cold but not frozen solid (about 20–25°F at the center).

In a small bowl combine salt, black pepper, sweet smoked paprika, hot smoked paprika (or cayenne), dried oregano, ground cumin, minced garlic, brown sugar, red wine vinegar, and cold water. Stir to form a smooth paste.

Pass the chilled meat and fat through a coarse grinder plate into a large chilled bowl. If you prefer a finer texture, grind a second time through a finer plate.

Add the spice-vinegar paste to the ground pork. With lightly oiled hands (use neutral oil), mix the meat thoroughly by hand or with a stand mixer fitted with a paddle on low speed. Mix until the mixture becomes tacky and cohesive, about 2–4 minutes. Do a small fry test (see next step) to check seasoning and heat level.

Fry test and adjust seasoning

Pinch off a 1 tablespoon patty and pan-fry over medium heat until cooked through (2–3 minutes per side). Cool slightly and taste. Adjust salt, paprika, or cayenne as needed. If you add seasonings, mix them in thoroughly.

Stuff Sausages

Fit your sausage stuffer or a large funnel to a sausage-casing-friendly attachment. Slide a length of casing onto the stuffing tube, leaving a 6-inch tail. Tie a small knot in the far end of the casing or pinch the end closed.

Fill the stuffer with the sausage mixture. Begin feeding meat into the casing, keeping steady, gentle pressure to avoid air pockets. Leave the casing fairly loose—it will be linked later. Work until the mixture is used, then tie off the end.

To form links, twist the filled casing at intervals of about 4–5 inches, alternating direction for each link so they stay closed. If you notice air pockets, prick them lightly with a sterile pin and gently press out the air.

Rest & Grill

Refrigerate the stuffed sausages on a tray uncovered for at least 2 hours, or up to 12 hours, to let the flavors develop and the casings dry slightly.

Preheat a grill to medium-high (about 400°F / 200°C). Oil the grates lightly with neutral oil to prevent sticking.

Bring the sausages to room temperature for 20 minutes before grilling. Brush them lightly with oil.

Grill the chorizo over indirect heat first (or move to a cooler zone) for 6–8 minutes to gently heat through without bursting, turning occasionally. Then finish over direct medium-high heat for 2–3 minutes per side to develop char and color. Internal temperature should reach 160°F (71°C) for pork sausage.

Remove from the grill and let rest for 5 minutes.

Serve

Slice links on the bias or serve whole. Garnish with chopped cilantro and serve with lime wedges. Offer crusty bread, tortillas, or grilled peppers on the side as desired.