Homemade Spanish chorizo

    2 hours

    Fresh Spanish cooking chorizo, homemade right in your own kitchen! Use this chorizo in all of your favourite Spanish dishes, as well as in pasta bakes, to top pizza and lots more.


    London, England, UK
    53 people made this

    Makes: 8 to 10 sausages

    • 1kg pork shoulder, cut into 2cm cubes
    • 200g pork back fat, cut into 2cm cubes
    • 5 cloves garlic, minced
    • 3 tablespoons smoked paprika
    • 1 tablespoon salt
    • 1 teaspoon red chilli flakes
    • 1 teaspoon black pepper
    • 60ml dry white wine
    • 1 hog casing

    Prep:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Place the pork and the fat in the freezer for 30 minutes. Also place the meat mincer in the freezer, as this will make mincing easier.
    2. Pass the partially frozen meat and fat through the cold meat mincer fitted with a medium plate. Combine the mince with the garlic, seasonings and wine. Mix well for 2 to 3 minutes, using your hands. Cover with clingfilm and chill for 1 hour, or up to overnight.
    3. Soak the casing in cold water for about 30 minutes. Place the wide end of a small sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
    4. Using the medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
    5. Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
    6. Using a metal skewer, poke 2 to 3 small holes in each sausage to allow air to escape during cooking.
    7. Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.


    Homemade Spanish chorizo
    Homemade Spanish chorizo

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    Reviews in English (1)


    I cut my pork roasts up using a knife, 1 cm. Sq. I had 3.92 kg in total. So...I tripled the recipe. I know I had .3 kg more meat than triple. I added all the ingredients tripled. I added red wine instead of white. 15 cloves garlic, minced. 3 tbs. Salt. (I tasted the meat fried, next day as one sausage broke & I had to remove some of the meat so I could retie it a little smaller. I also cleaned out the Bosch sausage stuffer attachment.) I found it a little saltier than I like. Still good but a tad salty for my taste. Anyhow, I stuffed the casings & got just over 8 ft. of sausage. Since I was going out shortly, I took the sausages downstairs to my spare fridge (beer fridge) when I came home about nine o'clock p.m. I fired up (preheated) my smoker. The sausages are in it now. As I was stuffing the first sausage, I thought the meat was a little coarse so I ran it through the meat grinder having 3/8" holes. A coarse grind. Maybe next time I'll use a finer blade, we'll see how this turns out, probably about midnight. The star rating is tentative, depends on how it turns out.  -  12 Aug 2016