Homemade Chorizo
Ready to spice things up in the kitchen with a tasty new adventure? If you’ve ever wondered how to make chorizo or searched for the best homemade chorizo recipe, then you’re in the right place. Many home cooks ask, “How can I make chorizo as good as what I get from the store?” or “What is the secret behind having the best homemade chorizo?” Well, good news: making chorizo at home might be easier than you think. With the right ingredients and a little bit of guidance, you’ll be well on your way to mastering this chorizo homemade recipe.
Before diving into the recipe, let’s take a moment to talk a little about the somewhat interesting history of chorizo. This genuinely adored sausage was created many centuries back in Spain before it hit the rest of the world. In the
olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.
In this article, I am going to guide you through the steps for preparing chorizo from scratch. I will take you through every little detail, from choosing the best possible meat and spices to mixing and cooking your chorizo. So whether you want to prepare an original authentic Spanish chorizo or try your hand at something a bit more experimental, I have you sorted. By the end, you’ll know exactly how to prepare homemade chorizo and be confident enough to try out your own touches in the recipe.
- Serves: 680 to 900g
- Serving size: 100 grams
- Calories: 610
- Fat: 38 grams
- Unsaturated fat: 20 grams
- Carbohydrates: 30 grams
- Sugar: 1 gram
- Sodium: 1427 mg
- Fiber: 2 grams
- Protein: 56 grams
- Cholesterol: 109 mg
- 2 pounds (900g) pork shoulder (finely chopped or coarsely ground)
- ½ pound (225g) pork fat (finely chopped or coarsely ground)
- 2 tablespoons sweet Spanish paprika (pimentón dulce)
- 1 tablespoon smoked Spanish paprika (pimentón de la Vera)
- 5 garlic cloves (minced)
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper flakes (optional, for added heat)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ cup dry red wine (optional, for added depth of flavor)
- Hog casings (rinsed and soaked in warm water)
- Sausage stuffer
- Butcher's twine
- Smoker or a well-ventilated area for air drying
- In a large bowl, combine the finely chopped or coarsely ground pork shoulder and pork fat. Ensure that the meat and fat are well-mixed, as this is crucial for the texture and flavor of your chorizo.
- Add the sweet paprika, smoked paprika, minced garlic, kosher salt, crushed red pepper flakes (if using), black pepper, dried oregano, and ground cumin to the meat mixture. Pour in the dry red wine (if using) and mix everything thoroughly with your hands. It's important to ensure that the seasonings are evenly distributed throughout the meat.
- Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 24 hours. This allows the flavors to meld and develop.
- While the meat is resting, prepare the hog casings by rinsing them under cold water and soaking them in warm water for at least 30 minutes. This will make them more pliable and easier to work with.
- Attach the soaked casings to the sausage stuffer. Carefully stuff the seasoned meat mixture into the casings, being careful not to overfill them. Twist the sausages into links of your desired length, typically around 6-8 inches long. Tie off the ends with butcher's twine.
- Hang the sausages in a cool, well-ventilated area for about 3 days to begin the drying process. They should start to firm up during this time.
- After the initial drying period, it's time to smoke the chorizo. Set your smoker to a low temperature of around 90°F to 110°F (32°C to 43°C) and use wood chips, preferably oak or hickory, for smoking. Hang the chorizo in the smoker and smoke for 3-6 hours, depending on how smoky you want the flavour.
- After smoking, transfer the chorizo back to a cool, well-ventilated area to continue drying. The drying process can take anywhere from 3 to 6 weeks, depending on the humidity and temperature of your drying area. The chorizo should be firm to the touch and have a deep red color when fully dried.
- Once fully dried, your chorizo can be stored in a cool, dry place. It can be enjoyed as-is or cooked in various dishes. If you made a large batch, consider vacuum-sealing some of the sausages to preserve freshness.