Preparation info

  • Difficulty


  • Makes

    1 KG


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

This is my father’s recipe for fresh chorizo. My dad says that sausages should not be made from offcuts and that they must be made from good quality pork shoulder. He makes about 10 kg (22 lb) at a time. He makes them with twice as much salt as this recipe so he can hang the rest to cure in the garage. He eats some fresh but the rest he hangs and dries and then cuts up and serves with a little cerveza (beer) or sherry.


  • 1.5 m (4.9 feet) long, about 36 mm ( inch) wide sausage casing
  • 1 kg (2 lb 4 oz) pork shoulder, cut into
  • 2.5 × 5 cm (1 × 2 inch) strips (see Note)
  • 200 g (7 oz) pork back fat, cut into
  • 2.5 × 5 cm (1 × 2 inch) strips (see Note)
  • teaspoons fine sea salt
  • 4 tablespoons Spanish sweet paprika
  • 1 level tablespoon Spanish hot paprika
  • 3 level tablespoons dried oregano


Soak the sausage casing in fresh cold water for 12 hours, changing the water several times. When ready to fill, drain well.

Coarsely grind the pork shoulder and pork fat in a meat mincer or using the meat mincing attachment to a food processor. Tip into a large bowl, add the salt, sweet and hot paprikas, and dried oregano and mix together with very clean hands for about 5 minutes to ensure it is very well combined.

Slide one open end of the sausage casing onto the nozzle of the sausage attachment of a food processor. Alternatively, use a sausage pump or commercial pastry bag. Tie off the opposite end of the casing with kitchen string, as you would tie off a balloon, then fill the casing with the sausage mix. Make sure the skin is not too tight or the sausage will burst when it is tied off. Carefully pull the sausage casing off the filling tube and tie off that end. Twist into 10 cm (4 inch) links, twisting each new link in the opposite direction. Remove a shelf from the refrigerator and hang the sausages in a bundle from a hook. Place a plate underneath to catch any dripping fluid.

They can be cooked as per regular sausages or used in recipes calling for chorizo.

Cook within several days of making or put the chorizo in plastic bags and freeze for up to 1 month.