Homemade Spanish Chorizo

    2 hours

    Chorizo is a popular spicy sausage that is easy to make at home - or you can just use the mince to top pizzas, pasta bakes and other recipes.

    16 people made this

    Makes: 8 to 10 sausages

    • 1 kg pork shoulder, diced into 2cm pieces
    • 200g pork back fat, diced into 2cm pieces
    • 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

    Preparation:1hour  ›  Extra time:1hour chilling  ›  Ready in:2hours 


    1. Place the pork shoulder and back fat in the freezer for 30 minutes with the meat grinder, this will make grinding easier.
    2. Run the meat and fat through the grinder fitted with a medium plate. In a bowl, mix the mince with the garlic, paprika, salt, chilli flakes, black pepper and wine. Mix well with your hands 2-3 minutes, then cover with plastic wrap and chill 1 hour or up to overnight. You can then use the mince in recipes or continue on to make sausages.
    3. Sausages:

    4. Soak the hog casing in water for 30 minutes, then run water through from the tap to rinse out any salt.
    5. Using the medium sausage stuffing funnel, place the casing over the end of the tube. Start passing the meat mixture through the funnel, stopping as it starts to come out the other end. Tie the casing in a knot and continue passing mince through the grinder, supporting the sausage with your other hand. Once the mince is used up, tie off the other end of the casing.
    6. Twist the sausage at regular intervals to create sausages of desired length. Alternate twisting direction with each link.
    7. Using a metal skewer, poke 2-3 small holes in each sausage to allow air to escape during cooking.
    8. Cook as desired, or chill in the fridge for up to 3 days or freeze for up to 3 months.

    Watch a video of it being made…

    Homemade Spanish Chorizo
    Homemade Spanish Chorizo
    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  (Review from Allrecipes UK & Ireland)