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!
INGREDIENTS
- 1 kg Minced lean pork – such as boneless pork shoulder
- 250 g Pork back fat – minced
- 20 g Salt
- 30 g Sweet pimenton –if you like hot spicy chorizo, then add 20g of sweet pimenton plus 10g of hot pimenton instead.
- 1 Garlic –crashed
- 50 ml Dry wine white
- 1 tsp Freshly ground –for fresh cooking chorizo only
- You will also need:
- Natural or artificial sausage skins (available from butchers)
- Food string
- A sausage-maker machine or a piping pastry bag with a wide nozzle.
METHOD
- 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.
- Cover the bowl with cling film and place it in the fridge for 24 hours.
- ress the mix down into a manual sausage machine or alternatively fill a piping pastry bag fitted with a 2-3cm wide piping nozzle.
- 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.
- Twist the chorizo at 10-15cm intervals to make individual sausages.
- You can keep it in the fridge for up to 5 days.
- Twist the chorizo at 30-40 cm intervals to make individual sausages.
- Prick the skins with a needle to release any air pockets.
- 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.
