Knowing how to make chorizo is, we think, an essential life skill everyone should learn and practice often. We explain how with this recipe, which falls smack in between the Mexican and Spanish styles of chorizo. (We simply couldn’t decide which style we preferred so we combined our fave parts of each.)
Yep. You’re about to learn how to make chorizo. And it’s easy enough to do even if you’re a sausage-making virgin. This recipe draws on the best aspects of both Mexican and Spanish chorizo sausage for something that sorta falls in between the two traditional styles. The links are laced with garlic and chile powder, paprika, and cumin aplenty, and it’s also a good thing the recipe makes a lot because once word gets out you know how to make chorizo, all your friends and neighbors will be begging you to share.–Angie Zoobkoff
What Are the Different Types of Chorizo?
“Chorizo” is somewhat of a loaded term because the word means different things to different people. From Portugal to Mexico to Spain and beyond, chorizo has incredible variance. Traditional Mexican chorizo is sold fresh— meaning raw and uncooked—and incorporates plenty of ancho chile and cumin into the ingredient list. Spanish chorizo, on the other hand, is dry cured and eaten more like a salumi, alongside cheese or even on its own, and has a strong presence of paprika. This recipe is like a mixture of the two.
How To Make Chorizo
- Quick Glance
- 2 H, 30 M
- 1 D, 3 H
- Makes about 4 1/2 pounds (2 kg)
Special Equipment: Meat grinder with 3/16 die (medium) or meat grinder attachment for your KitchenAid; sausage stuffer
IngredientsEmail Grocery List
*How to Select and Prepare Casings
- Hog casings are available in both natural and synthetic form. Natural hog casings need to be soaked in warm water for at least 1 hour prior to use and the water should be changed often during this time. Synthetic, or collagen, casings should not be soaked prior to use. They have less elasticity than natural casings, so care should be taken to not overstuff them.
Recipe Testers Reviews
This homemade chorizo recipe is a fantastic, spicier take on traditional Spanish chorizo! The instructions for how to make chorizo provided ample results, which means you'll have plenty to share with friends, and the 24-hour chill time left the refrigerator smelling amazing. Sausage making requires more time and additional pieces of kitchen gear than the average home cook may have. However, if all of those boxes are checked, this recipe is FANTASTIC! Spicy, garlicky, delicious, and great for first-time sausage makers. I will definitely add this one to my sausage-making arsenal. (That's a thing, right?) Be warned: This is a very time-intensive project, and stuffing sausage is WAY easier with 2 people. But this recipe is totally worth the work!
I used a KitchenAid mixer with the meat grinder attachment for mincing the pork and the KitchenAid extruder attachment for stuffing the sausage. For Kitchen Aid users, I used the larger of the two dies for the first grind, then switched out to the second, smaller die for the second grind. When extruding, I used the larger of the two extruder tube attachments. Having 2 people for this process makes it SO MUCH EASIER! One person can pack the meat in the grinding tube, and the other can guide the casing and the sausage. An average home cook may not want to attempt this on their own. And rinsing the natural casings is a process that’s both disgusting and cool (coogusting? disgustool?) because the shape of the intestine is very apparent when the casing is filled with a bit of water.
I was so excited to taste the final product that I had it twice the next day. At lunch I braised a link in a hoppy beer before serving it sliced with some grainy mustard, and for dinner I removed the casings and served small patties of chorizo over buttered brown rice with vinegared Swiss chard. In both meals, the chorizo was the star!
There's nothing like homemade sausage and this homemade chorizo was snappy and picante! Like my husband said, "The Goldilocks of chorizo—not too hot, not too mild, just right." I served them with marinated eggplant to balance the heat. Our neighbors enjoyed theirs with eggs for breakfast and loved them. Remember to keep your meat cold as you work through the recipe and poke holes sparingly or the sausage could become dry when grilled. I used 5 pounds pork shoulder—2 kg pork shoulder plus .8 kg pork back fat. I put several pokes in the chorizo. Next time, I would only poke it once or maybe not at all. Don’t forget to lubricate the feeder tube with water. This is crucial when you learn how to make chorizo because you don't want the casings to dry out and tear. I keep a squeeze bottle handy and give a squirt every so often. I also squirt the surface where the stuffed sausage lays as it comes out of the feeder.