Spanish Chorizo

Ingredients

Natural hog casings

1 package, prepared according to instructions

Pork shoulder

2 pounds, ground

Paprika

2 tablespoons (smoked paprika for extra flavor)

Garlic

4 cloves, minced

Salt

1 tablespoon

Black pepper

1 teaspoon

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Dried oregano

1 tablespoon

Red pepper flakes

1 teaspoon (adjust to taste)

White vinegar

2 tablespoons

Red wine

1/4 cup

Instructions

1. In a large mixing bowl, combine the ground pork, paprika, minced garlic, salt, black pepper, ground cumin, ground coriander, dried oregano, red pepper flakes, white vinegar, and red wine. Mix thoroughly until all ingredients are evenly incorporated.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld beautifully.
3. Prepare the natural hog casings according to the package instructions, ensuring they are rinsed and ready for stuffing.
4. Attach a sausage stuffer to a stand mixer or use a manual sausage stuffer. Carefully feed the sausage mixture into the stuffer, filling the casings gently without overstuffing. Twist the filled casings into 4-inch links, tying them securely.
5. Hang the chorizo links in a cool, dry place for 2-3 days to dry and develop flavor. This drying process is crucial for achieving that authentic chorizo texture and taste.
6. To cook the chorizo, heat a skillet over medium heat and add the chorizo links. Cook for 10-12 minutes, turning occasionally, until they are browned and cooked through.
7. Serve the Spanish chorizo as an appetizer, sliced and paired with crusty bread and olives, or incorporate it into paella or other hearty dishes for a flavor boost.