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How to Make Chorizo

Here's How to Make Chorizo and Other Complementary Items

Chorizo is a flavorful meat variety that is easy to make if you want to experiment with a myriad of ingredients. Complementary flavors are important to use; it'll determine just how good it tastes, ultimately. Let's take a look at how to make your own chorizo, as well as dishes that incorporate its addition.
Bhakti Satalkar
Last Updated: Mar 5, 2018
There are different kinds of chorizo available, which surprisingly use slightly similar ingredients if not similar cooking methods. Dried, smoked, cured, unsmoked, raw; these are just some ways chorizo is enjoyed around the world. The highlight of this tasty sausage, is the ingredients used. Because Spanish smoked paprika is expensive, chili peppers are usually used in place of the mouth-watering spice. If regular paprika is sitting idle in your pantry, go ahead and combine it in your chorizo-making recipe, to experiment with other versions of this strong spice.
Easy Homemade Chorizo
The following recipe uses hot peppers to give it a distinct flavor and intensity. But like we said, if you want to use smoked paprika, feel free to buy some version of it; if you can get your hands on an imported version, just think of the many ways it can be used in cooking, besides making just chorizos.
  • Lean pork shoulder, 2 pounds
  • Vinegar, ¼ cup
  • Oregano, 1 teaspoon
  • Garlic (crushed), 3 cloves
  • Chili powder, 2 tablespoons
  • Freshly ground black pepper, 1 teaspoon
  • Salt, 2 teaspoons
  • Ground cumin, ¼ teaspoon
  • Hot red peppers, 2
  • Crushed peppercorns, 1 tablespoon
  • Red wine, 50ml
  • Natural sausage casing, 1 yard
  • Grind the pork in a meat grinder.
  • Add the flavoring ingredients to the pork and mix it all up using the meat grinder itself.
  • After having mixed all the ingredients well, place the mass into a manual sausage machine.
  • Using a yard of casing at a time, attach it to the nozzle. Turn the handle slowly and allow the casing to expand with the filling.
  • Tie knots 12 inches apart, to create the sausage links. Use a toothpick to prick holes (not too many) along the surface of the sausages to get rid of air pockets.
  • Hang them up in a dry location, and allow them to mature over a span of about 3 months.
How to Prepare Chorizo
Chorizo and Egg Burritos
  • Fresh chorizo sausage (sliced, with natural casing), 1 pound
  • Eggs (lightly beaten), 2 large
  • Onion (chopped), 1
  • Flour tortilla (browned in a pan), 1
  • Parmesan cheese, ½ cup
  • Sour cream, 1 tablespoon
  • In a pan, add a little vegetable oil (or any other) and wait for it to heat up. Then, add the chopped onion and allow it to slightly brown, before adding the sliced chorizo.
  • Once all the ingredients take on a brown coloring, pour the beaten eggs into the pan.
  • Use a nonstick pan to stop food from clinging to it.
  • Take the omelet out of the pan and place it in the tortilla wrap, douse with sour cream and garnish with Parmesan cheese. Gently wrap the tortilla's bottom in aluminum foil to keep it from falling apart.
Chorizo with Potatoes
  • Potatoes (peeled and diced), 2
  • Bacon (chopped), 3 strips
  • Chorizo sausage (sliced), 1 cup
  • Green onions (chopped), 3
  • Pepper, 2 pinches
  • Smoked paprika, ¼ teaspoon
  • Sauté bacon and chorizo in a nonstick pan.
  • Once it releases moisture and fat, coalesce the potatoes with the pan's contents.
  • Season with pepper and paprika, cover the pan with a lid, and leave the potatoes to cook.
  • Lift the lid and give the mixture a brief stir after every 2 minutes.
  • When the potatoes are almost cooked (it should be soft but slightly firm), toss the green onions in and mix well. Be sure to keep checking on the potatoes so that they don't turn to mush. Once done, plate the contents of the pan and eat it with a side of pita bread.
Eggs with chorizo and peppers