Chorizo, How to Make Chorizo Sausage

pork shoulder

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option, while chicken is often more affordable.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil provides a healthier fat source, while beef fat can be less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: water with vinegar

Grape juice maintains sweetness without alcohol, while vinegar-water is budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth, while chili powder is a more economical spice.

Welcome to the meat shop, today I'm showing you how to make chorizo.

Explain the difference between Spanish chorizo and North American chorizo, noting that this recipe will focus on fresh chorizo.

Use 3 kilograms (6.5 pounds) of pork, aiming for a fat ratio of 15% to 30%.

Mix spices ahead of time: 18 grams salt, 3 grams black pepper, 8 grams paprika, 4.5 grams garlic, 1 gram oregano, 4 grams cayenne pepper, 10 milliliters vinegar, and 90 milliliters cold water per kilogram.

Grind the pork twice: first through a 3/8 inch plate, then through a 3/16 inch plate for a fine texture.

Combine the ground pork with the mixed spices and add the vinegar and cold water, mixing until it becomes sticky for protein extraction.

Stuff the mixture into 29-32 millimeter natural hog casings using a sausage stuffer.

Tie off the ends of the casings securely with kitchen twine.

Refrigerate the sausages for at least 24 hours to allow flavors to meld before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens