Serves 8
15 min
Homemade Chorizo
Recipe GLPRa2585eb3a10474
A flavorful, spiced ground pork sausage blend with warm spices, garlic, and smoked paprika. Mix thoroughly and either stuff into casings for traditional sausage links or cook as loose crumbles. This recipe yields about 3½ pounds of ready-to-cook chorizo that keeps refrigerated for up to 3 days.
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Ingredients
3½ lbs Ground pork
6 Tbs Lard
½ cup Apple cider vinegar
3 Tbs Smoked paprika
2 Tbs Cayenne pepper
1 Tbs Cumin
1 tsp Coriander
1 Tbs Oregano
2 tsp Black pepper
4 tsp Sea salt
5 cloves Garlic, minced
Directions
In a large mixing bowl, combine the ground pork, lard, apple cider vinegar, smoked paprika, cayenne pepper, cumin, coriander, oregano, black pepper, sea salt, and minced garlic.
Using your hands, mix all ingredients thoroughly until the spices are evenly distributed and the pork has a uniform color and texture throughout.
Either stuff the chorizo mixture into prepared sausage casings using a sausage stuffer, or leave it loose to cook as ground meat in a skillet over medium-high heat until the pork reaches a safe internal temperature of 160°F, breaking it into small pieces as it cooks.
If not cooking immediately, transfer any remaining chorizo to an airtight container and refrigerate for up to 3 days.
