Chorizo Recipe

Prepare meat and fat

Keep pork shoulder and pork fat very cold (partly frozen helps). Cut into 1–2 cm cubes so they feed easily into a grinder. Chill the grinder parts and bowl in the freezer for 10–15 minutes to keep mixture cold.

Soak casings

If using casings, place natural hog casings in a bowl of warm water for at least 30 minutes, then flush through with water to remove salt and check for holes. Keep them refrigerated until needed.

Grind meat

Using a coarse grinding plate, grind the chilled pork shoulder and pork fat together into a large bowl placed over ice or chilled surface. Work quickly to keep the mixture cold.

Make spice mix

In a small bowl combine kosher salt, sweet smoked paprika, hot smoked paprika (if using), minced garlic, dried oregano, ground cumin, ground coriander, black pepper, and red pepper flakes (if using).

Combine and emulsify

Add the spice mix to the ground meat. Pour in the cider or red wine vinegar and cold water. Thoroughly mix with your hands or a paddle in a stand mixer for 3–5 minutes until the mixture becomes tacky and evenly colored — this ensures the spices and liquid are fully distributed and proteins start to bind.

Test seasoning

Take a 1 tablespoon portion of the seasoned mixture, shape into a small patty, and fry in a skillet until fully cooked. Taste and adjust salt, acidity, or heat as needed. Return adjustments to the main batch and mix again until uniform.

Stuff into casings

Fit a sausage stuffer or funnel to your grinder or use a dedicated stuffer. Slide soaked casings onto the stuffer tube and tie a knot at the end. Feed the meat mixture into the stuffer, filling the casing evenly without large air pockets. Twist into desired lengths (about 12–15 cm links). Prick any large air bubbles with a sterilized needle and gently press to remove air.

Rest and cure

Hang sausages in the refrigerator uncovered for 12–24 hours to allow flavors to meld and surface to dry slightly. Alternatively, store refrigerated in an airtight container and use within 3–4 days or freeze for longer storage.

Cook cased chorizo

To cook fresh cased chorizo links: heat a skillet over medium heat with 1 tablespoon neutral oil. Add sausages and brown on all sides, 6–8 minutes. Lower heat and cook through until internal temperature reaches 70°C (160°F), about 8–12 more minutes depending on thickness. Turn frequently to prevent splitting.

Cook loose (uncased) chorizo

If you prefer uncased chorizo, remove meat from casings or use the mixture without casing. Crumble into a hot skillet with 1 tablespoon oil and cook over medium-high heat, breaking up with a spoon, until browned and cooked through, about 8–10 minutes. If mixture looks very wet, cook a few extra minutes to evaporate excess moisture.

Serve

Serve hot with chopped onions, lime wedges or a splash of vinegar. Use in tacos, burritos, scrambled eggs, stews, or as a topping for rice and potatoes. Refrigerate leftovers in an airtight container for up to 3–4 days or freeze up to 3 months.