Homemade Spanish Chorizo

I never really thought about making homemade Spanish chorizo until one day I had no choice. My local supermarket suddenly stopped selling it, and I needed some for my Paella Mixta. After checking a few other shops and finding none, I decided to give it a go myself.

I’ve always loved preparing food from scratch, and sausage-making has become something I truly enjoy. Once I tried making chorizo at home, I realised how much better it tasted than anything from the shops. The flavour was rich and authentic, and I could season it exactly the way I liked. I liked it so much that I also made Chorizo en Salsa with it.

Why It’s Worth Making Chorizo from Scratch

• Adjusting the spice level makes it suitable for both mild and hot preferences.
• Once you try homemade, store-bought versions never taste the same.
• A few hours of work reward you with several meals ready to freeze or share.

Key Ingredients for Homemade Spanish Chorizo

Pork Scotch Fillet

This cut gives the sausage its structure and a balance of meat and fat. It keeps the chorizo tender without becoming greasy once cooked.

Pork Rashers Without the Rind

Rashers add essential fat that makes the sausage juicy. The mixture binds well when the fat melts during grinding and kneading.

Pimentón Dulce (Sweet Paprika)

This is what gives chorizo its red colour and signature flavour. Spanish paprika brings a warm, smoky tone that defines the entire recipe.

Find the complete list with measurements in the recipe card below.

How to Make Homemade Spanish Chorizo

Step 1: Roughly chop the scotch fillet and the rashers.

Step 2: Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.

Step 3: Put the ground meat in a bowl. Add the salt, oregano, pimentón dulce, cayenne pepper, and mashed garlic, and knead well.

Step 4: Stuff the sausage into the casing and tie it off with a bubble knot.

Step 5: Let it dry in the fridge overnight before cooking (or freezing) it.

Frequently Asked Questions

Extra Help from the Kitchen

Choose Quality Meat – Pick fresh pork with visible marbling. Fat adds flavour and helps the sausage stay moist after cooking.

Grind Twice for a Smoother Mix – Run the meat through the grinder a second time for a consistent result. This helps the spices blend evenly.

Use Gloves When Mixing – The paprika may stain your hands, so wearing gloves keeps the process cleaner and more comfortable.

Prick Air Pockets – Use a sterilised needle to remove trapped air after stuffing. This keeps the sausages intact during drying or cooking.

Variations and Twists

Smoked Version – Use smoked paprika or a mix of sweet and smoked types for deeper flavour. This version develops a rich, earthy taste and adds the essence of traditional Spanish chorizo.

Garlic-Heavy Chorizo – Add more garlic to bring out a stronger savoury note. The added garlic enhances the spice balance and gives the sausage a fuller flavour that works well in cooked dishes.

Wine-Infused Chorizo – Pour in a small amount of red wine before kneading the mixture. The wine adds depth and a pleasant sharpness that makes this version ideal for stews or casseroles.

Herb Chorizo – Stir through chopped thyme or rosemary for a Mediterranean touch. The herbs add freshness and pair well with grilled vegetables or roasted meats.

Spicy Chorizo – Increase the cayenne pepper or add a pinch of chilli flakes for a hotter result. This variation adds warmth and energy to dishes such as paella or fried eggs.

Storage and Shelf Life

Keep uncooked chorizo in an airtight container in the fridge for up to 3 days. This sausage can be frozen for up to 3 months. Wrap each piece in foil and place it in a Ziploc bag before freezing to protect it from frost and preserve its flavour. Thaw overnight in the fridge before cooking.

Cooked chorizo keeps well in the fridge for up to 2–3 days in a covered container. Reheat gently in a pan over medium heat until hot before serving.

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