Name: Salt Factory Pubs Spanish Chorizo Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2.5 lbs fresh pork shoulder (coarsely cubed); 0.5 lbs pork back fat (chilled, cut into cubes); 4 tbs pimentón (smoked Spanish paprika); 1 tbs sweet Spanish paprika (if you want milder color); 6 cloves garlic (minced); 2.5 tsp fine sea salt; 1 tsp black pepper (freshly ground); 1 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper (optional, for heat); 2 tbs white wine vinegar; 0.25 cups cold water; 6 feet natural hog casings (soaked and rinsed)

Method

Meat & Fat Preparation

Chill all meat, fat, and the metal parts of your grinder in the refrigerator or freezer until very cold (30–60 minutes). Cold meat yields a better grind and prevents smear.

Trim any large sinew from the pork shoulder. Cut the pork shoulder and pork back fat into 1-inch cubes; keep them cold on a tray in the refrigerator.

Seasonings & Spice Paste

Make the paste

Combine pimentón, sweet paprika, minced garlic, sea salt, black pepper, oregano, thyme, ground cumin, and cayenne (if using) in a small bowl. Add white wine vinegar and cold water and stir to form a smooth paste. If the paste seems too thick, add water 1 teaspoon at a time until it becomes a spreadable slurry.

Grinding & Mixing

Set up a meat grinder with a coarse (6–8 mm) plate. Work with chilled meat and fat. Feed meat and fat through the grinder in batches, keeping the grinder and meat cold. Collect the ground meat in a large bowl set over ice.

Spoon the spice paste over the ground meat. Use clean hands or a sturdy spoon to mix thoroughly until the seasoning is evenly distributed and the mixture becomes tacky (about 2–3 minutes). For a finer texture, pass the seasoned meat through the grinder a second time using a finer plate.

Taste a small test portion: fry a teaspoon of the mixture in a skillet until cooked through and sample for seasoning. Adjust salt, paprika, or heat as needed by mixing in small amounts, then re-test.

Stuffing (if using casings) or Forming Chorizo

If using casings: soak natural hog casings in warm water for 30 minutes, then flush them with cold water to remove salt and grit. Fit your sausage stuffer with a medium nozzle and slide the prepared casings onto it.

Fill the stuffer with the seasoned meat mixture, and gently fill the casings, avoiding large air pockets. Use moderate pressure to get an even fill. Twist into 6–8 inch links and prick any visible air bubbles with a sterilized pin.

If not using casings: portion the seasoned meat into logs or patties (about 4–6 ounces each) and press tightly to form uniform chorizos. Wrap tightly in plastic wrap and refrigerate to allow flavors to meld for at least 12 hours, preferably 24.

Resting, Cooking & Storage

Rest: Refrigerate stuffed or formed chorizos for 12–24 hours to let the paprika and garlic develop flavor and the salt cure slightly.

Cook: To cook fresh Spanish chorizo, pan-fry over medium heat (no oil required) for 6–10 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C). For larger links, finish in a 350°F (175°C) oven for 8–12 minutes after browning. Alternatively, simmer gently in a flavorful tomato or wine sauce for 20–30 minutes.

Storage: Fresh chorizo keeps in the refrigerator for 3–4 days or can be frozen for up to 3 months. If you cure or smoke the chorizo (not covered in this recipe), follow proper curing/smoking safety guidelines.