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Home-made Spanish Chorizo

Home-made Spanish Chorizo

Home-made Spanish Chorizo - so easy to make and so good!

Course Main
Cuisine Spanish
Prep Time 45 minutes
Total Time 45 minutes
Servings 1 kg - 2.2 lbs.
Author Manuela Zangara


  • 700 gms – 1 ½ lbs. pork scotch fillet
  • 300 gms – 2/3 lb. pork rashers without the rind
  • ¾ tbsp salt
  • ½ tbsp oregano
  • 2 tbsp pimentón dulce
  • 1 ½ tsp cayenne pepper
  • 1 ½ garlic cloves mashed
  • Edible sausage casing


  1. Roughly chop the scotch fillet and the rashers.
  2. Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
  3. Put the ground meat in a bowl. Add the salt, oregano, pimentón dulce, cayenne pepper and mashed garlic and knead well.
  4. Stuff the sausage into the casing and tie it off with a bubble knot.
  5. Let it dry in the fridge overnight before cooking (or freezing) it.

Recipe Notes

This sausage can be frozen for up to 3 months, just wrap it in foil and then put it into a Ziploc bag before freezing it.

Keep in mind this is a fresh sausage, so you need to cook it before eating it.