How to make chorizo

How to make chorizo
My aunt Amelia makes the best homemade chorizo ever. Having said this, the good news are that making chorizo at home is much easier than you might have ever imagined. Here is her recipe so that you can learn how to make chorizo at home!

Chorizo is so popular in Spain that it should probably run for president.

Until some few decades ago, when Spanish society was predominantly rural, every household used to have its own chorizo recipe. All similar but of course, all different.

In my family nobody knows how to make chorizo like my aunt Amelia does. On her early 80s and she still prepares her own mixture. And believe me, this is one of the best homemade chorizos I’ve ever tried!

This one here is her recipe. She’s been generous enough to share it with all of us. So here we go… My aunt Amelia’s homemade recipe for how to make chorizo! And remember, all you need to do if you prefer the dry-cured version is to hang it from the ceiling in a dark dry area and wait for at least 3 to 4 months before you eat it. Vamos!


How to make chorizo

How to make chorizo


How to make chorizo
Serves: chorizo sausages Print recipe
Preparation time: 30 minutes
Cooking time:
Passive time: 24 hours to set, then at least 4-6 weeks to dry-cure
Difficulty: Medium



  1. Place all the ingredients in a big bowl. Mash them well together until they are all well mixed and blended. If you want to make fresh cooking chorizo, then add the ground pepper to the mix. If you go for the dry-cured one, ignore the pepper.
  2. Cover the bowl with cling film and place it in the fridge for 24 hours.
  3. ress the mix down into a manual sausage machine or alternatively fill a piping pastry bag fitted with a 2-3cm wide piping nozzle.
  4. Fit a sausage skin over the nozzle and fill it completely. Take the skin off the nozzle, twist the extreme and tie it with the string.
If you are making fresh cooking chorizo:
  1. Twist the chorizo at 10-15cm intervals to make individual sausages.
  2. You can keep it in the fridge for up to 5 days.
f you are making dry-cured chorizo:
  1. Twist the chorizo at 30-40 cm intervals to make individual sausages.
  2. Prick the skins with a needle to release any air pockets.
  3. Hang the chorizo in a dark, dry and cool place for at least 4 weeks until it dry-cures. For the best results, leave it hanging for 3-4 months.
  • Tammy Renea

    I am so happy I found your blog. My husband’s family is from Segovia, Spain. It was a visit there that made me fall in love with Spanish food. Since that first time, we’ve traveled all over Spain and are constantly amazed at all the wonderful food. I’m enjoying looking at all your recipes and know I will return to your site over and over again.

    • HolaFoodie

      Thanks a lot Tammy!! Great to hear you’re enjoying our site!! 🙂
      Now you mention Segovia, we’re due to add some recipes from there so if you have any suggestions feel free to let us know and we can try to create the recipe for you! 🙂
      And please keep coming back!

      • Tammy Renea

        Oh I’d love to see a recipe for Judiones de La Granja!

        • HolaFoodie

          We love Judiones de La Granja! We’ll make our best to post some recipe soon! 🙂