Chorizo Sausage Recipe
Spanish · Main course · 35 min total
A homemade version of the classic Spanish pork sausage, seasoned with smoked paprika and garlic. This recipe yields fresh chorizo that can be cooked immediately or frozen.
20
min prep
min prep
15
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 1/2 lbs ground pork (shoulder or butt, 20% fat)
- 3 cloves garlic, minced
- 2 tbsp smoked paprika (pimentón)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/4 cup cold water
- Natural hog casings (optional, for links)
Instructions
- In a large bowl, combine ground pork, garlic, smoked paprika, oregano, cumin, salt, pepper, vinegar, olive oil, and water. Mix thoroughly with your hands until well combined.
- Cover and refrigerate for at least 1 hour (or overnight) to allow flavors to meld.
- If using casings, rinse them in cold water and soak for 30 minutes. Slide one end onto a sausage stuffer nozzle and tie a knot at the end. Stuff the mixture into the casings, twisting into 6-inch links. Alternatively, shape into patties or leave as bulk sausage.
- To cook, heat a skillet over medium-high heat. Add sausages and cook, turning occasionally, until browned and cooked through (about 12-15 minutes for links, 8-10 minutes for patties). Internal temperature should reach 160°F.
- Serve immediately.
Tips
- For a spicier chorizo, add 1 tsp cayenne pepper or crushed red pepper flakes.
- Uncooked sausages can be frozen for up to 3 months. Thaw in refrigerator before cooking.
- Chorizo is excellent in paella, tacos, or with scrambled eggs.
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