Chouriço Recipe

Chill and cube

Put the pork shoulder and fatback into the refrigerator or freezer for 30–45 minutes until very cold but not frozen solid. This keeps fat from smearing when grinding. Cube to sizes that will fit your grinder feed tube (about 1" cubes).

Place the chilled meat and fat on a tray and season immediately with the coarse kosher salt. Mix briefly to distribute and let rest in the fridge for 20–30 minutes to allow salt to begin extracting proteins for better texture.

Prepare spice blend

In a small bowl combine sweet smoked paprika, hot smoked paprika (or cayenne), granulated garlic, dried oregano, ground black pepper, brown sugar (or honey), and optional curing salt if using. Stir to combine.

Add the spice blend to the cubed meat and fat. Toss thoroughly so all pieces are evenly coated. Add the white wine and red wine vinegar. Cover and refrigerate for at least 1 hour or overnight for more developed flavor.

Set up your meat grinder with a coarse (6–8 mm) plate. Keep grinder parts and meat cold — put grinder parts on ice if necessary. Grind the meat and fat once through the coarse plate into a large chilled bowl. If you prefer a smoother texture, grind a second time through a finer plate (4 mm).

With the ground meat in a bowl, add any remaining liquid from the spice bowl. Using a paddle or spoon, mix vigorously for 2–3 minutes until the mixture becomes tacky and binds together (this is the protein extraction). If using a stand mixer, use the paddle on low–medium for 2–3 minutes. Mixture should hold shape when pressed.

Cook a small test patty in a skillet until fully cooked. Taste and adjust seasoning: add more paprika for color/smoke, salt if needed, or a pinch more sugar/vinegar to balance. Adjust mixture accordingly and re-test if necessary.

Soak natural pork casings in warm water for 30 minutes if dried. Rinse inside and out under running water to remove salt. Keep casings in a bowl of water until ready to use.

Assemble sausage stuffer attachment or use the stuffer on your grinder. Lightly grease the funnel with oil to help slide the casing on. Thread a length of casing onto the funnel, leaving a 6" tail. Tie a knot at the end of the casing if desired.

Feed the seasoned ground meat into the stuffer, maintaining moderate pressure to avoid air pockets. Fill casings until desired thickness (roughly 1"–1.25" diameter). Avoid overstuffing; rotate and twist into links about 6"–8" long. Prick any visible air bubbles with a sterile pin and gently press out air.

Hang the sausages in the refrigerator for 8–24 hours uncovered to allow the casings to dry slightly and flavors to relax. This also helps develop a better smoke adhesion if smoking.

If you plan to smoke: preheat smoker to 180–200°F (82–93°C). Use mild wood like oak or apple. Smoke sausages for 1.5–2 hours until internal temperature reaches 150–155°F (65–68°C). For a more pronounced smoky flavor, smoke at lower temp for longer, monitoring internal temp carefully.

If not smoking, you can poach or bake: poach sausages gently in simmering water (not boiling) until internal temp 150–155°F (65–68°C), about 15–20 minutes depending on thickness. Or bake at 350°F (175°C) for 20–30 minutes, turning once, until same internal temp.

After cooking or smoking, allow sausages to rest 10 minutes. Serve warm or cool to room temperature for sliced preparations. Chouriço is excellent grilled, pan-seared, or used in stews.

Store fresh, cooked sausages in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped for up to 3 months. If you used curing salt and proper cold-smoking/drying procedures, follow safe curing guidelines for shelf stability.