Cooking Demo: Chorizo Sausage (Extended) | Season 10 Ep. 19 | MASTERCHEF

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.

Combine ground pork shoulder and pork fat in a large mixing bowl.

Add paprika, garlic, cumin, oregano, black pepper, and salt to the meat mixture.

In a separate bowl, mix red wine and vinegar together.

Pour the wine mixture into the meat and spice blend.

Add cayenne pepper, sugar, bay leaves, thyme, cloves, nutmeg, and coriander.

Mix all ingredients thoroughly until well combined.

Stuff the mixture into sausage casings using a sausage stuffer or funnel.

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

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

Smoke the sausages over low heat for several hours until fully cooked.

Alternatively, grill the sausages over medium heat until cooked through, about 15-20 minutes.

Serve the chorizo sliced or whole with your choice of sides.

Cooking Techniques

Spice Level:

Allergens