Want to make your own chorizo? It’s easy! In this recipe, ground pork gets piped into natural hog casings to create juicy, irresistible chorizo links you can make for any meal.
Making chorizo at home might seem like a daunting task, but it’s actually quite easy! While the homemade version will be more time-consuming than simply buying a package of sausage at the store, the good thing is that you know exactly what goes into them. The end result is all-natural, gluten-free spicy sausages!
Start by mixing ground pork with minced garlic, chili powder, paprika, oregano, cinnamon and apple cider vinegar. Set the meat in the refrigerator for at least an hour to let the flavors blend together.
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While the meat is marinating, rinse and soak the natural hog casings in cool water before running water through the casings from one end to the other. Tie a knot at one end of a casing, then add the marinating pork using a piping bag fitted with a coupler. Slowly pipe in the pork through the casing to make a 5-inch chorizo, then tie another knot at the end to secure it. Repeat with the remaining meat – you should end up with five chorizo links.
You can stop here and save the baking for later. Refrigerate the chorizos for up to two days, or freeze for up to 3 months before cooking. When you’re ready to cook, roast the chorizos in the oven at 350°F for 30 minutes, flipping over halfway through. It’s also recommended that you add ½ cup of water onto the baking dish halfway through to prevent the chorizos from drying out.
Enjoy your spicy chorizos by themselves, or pair with fried eggs for a protein-packed breakfast.
How to Make + Cook Your Own Natural Chorizo
How to Make + Cook Your Own Natural Chorizo
Felicia LimTools
- Large bowl
- Wooden spoon
- Piping bag with coupler
- Baking dish
Ingredients
- 1½ lbs ground pork
- 5 garlic cloves, minced
- 4 T chili powder
- 1 T paprika
- 1 T dried oregano
- 1 t ground cinnamon
- 1½ t salt
- 4 T apple cider vinegar
- Natural hog casings, as needed
- ½ cup water
Instructions
- In a large bowl, mix all ingredients (except hog casings and water) with a wooden spoon. Let the mixture sit in the refrigerator for at least 1 hour.
- Soak the casings in cool water for at least 30 minutes, then rinse by running water through each piece.
- Transfer the ground pork to a piping bag fitted with a coupler. Tie a knot at the end of one casing and pipe in the meat until the chorizo is 5 inches long.
- Tie a knot at the other end of the chorizo. Repeat until all the ground pork has been used up.
- When ready to cook, preheat the oven to 350°F. Grease a baking dish and arrange the chorizos in a single layer.
- Bake the chorizos for 15 minutes, then flip them over, add ½ cup of water, and bake another 15 minutes.
Looking for Paleo ingredients? Here’s what we recommend:
Apple Cider Vinegar (Bragg)
(You’ll Also Love: Pork Banh Mi Meatballs)
The Wonderful World of Maca
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