Chorizo Recipe

Prepare casings (if using)

If using natural hog casings, place them in a bowl of warm water for 30 minutes to soften, then run water through them to rinse any salt and set aside in cool water until ready to stuff.

Chill equipment and meat

Place the grinder plates, cutting blade, mixing bowl, and meat pieces in the freezer for 15–20 minutes so everything is very cold. Cold fats grind cleaner and keep a better texture.

Grind the meat

Cut pork shoulder and fatback into 1-inch cubes. Pass the chilled meat through a coarse grind plate of a meat grinder into a chilled bowl. For a finer texture, you can grind a second time through a medium plate.

Combine spices and aromatics

In a small bowl mix the smoked paprika, hot smoked paprika, cayenne (if using), sea salt, black pepper, and dried oregano. Add the minced garlic and red wine vinegar and stir into a paste. Pour the paste over the ground meat.

Add ice water and mix

Pour the ice water over the spiced meat. Using a stand mixer with a paddle or by hand, mix until sticky and well combined, about 2–4 minutes. The mixture should become tacky — this helps bind the sausage and keep moisture.

Test seasoning

Form a small 1-inch patty and pan-fry it in 1 tsp neutral oil over medium heat until cooked through, about 2–3 minutes per side. Taste for seasoning and adjust salt, paprika or heat as desired, then incorporate any adjustments into the full mix.

Stuff or shape

If stuffing into casings: mount the casing on the sausage stuffer, fill with meat mixture without air pockets, and twist into 4–5 inch links. If not using casings, portion the mixture into 6–8 patties or form into a log and wrap tightly in plastic wrap to chill.

Rest

Refrigerate the finished links or patties for at least 2 hours or up to 24 hours to let flavors marry. If making ahead, freeze for up to 3 months (wrap tightly).

Pan-fry fresh chorizo

Heat 1 tsp neutral oil in a skillet over medium heat. Add chorizo links or patties and cook until browned and cooked through, 6–10 minutes depending on size, turning occasionally. Internal temperature should reach 160°F (71°C) for pork.

Bake (alternative)

Preheat oven to 375°F (190°C). Place links on a baking sheet and bake 18–25 minutes, turning once halfway, until browned and cooked through.

Serve

Drizzle with a little olive oil if desired and serve warm with lemon wedges or crusty bread. Chorizo also works well chopped into stews, scrambled with eggs, or as a pizza/taco topping.

Storage

Refrigerate cooked chorizo in an airtight container for up to 4 days. Uncooked fresh chorizo will keep in the refrigerator up to 2 days or frozen up to 3 months.