Ingredients
- 15 dried red chile peppers, seeded
- 2 ¼ pounds boneless, skinless pork butt, cut into 1/2-inch cubes
- 7 ounces pork fat, cut into 1/2-inc cubes
- 5 whole allspice berries
- 5 whole cloves
- ¼ cup cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin seeds
- 1 hog casing
What Makes This Dish So Tasty
Kitchen Tricks
- Let the seasoned meat rest in the fridge for a few hours or overnight to deepen the flavors.
- Cook chorizo slowly over medium heat to avoid burning the spices and to render the fat properly.
Step 1
Soak the chile peppers in a bowl of hot water for about 30 minutes, until they’re nice and soft. While that’s happening, pop the pork butt and pork fat in the freezer for half an hour so they’re easier to grind later—do the same with your meat grinder if you can.
Step 2
Grind the allspice berries and cloves using a mortar and pestle or a spice grinder, then set those spices aside. Drain the softened chiles and blend them with the vinegar until you get a smooth sauce.
Step 3
Once the meat and fat are chilled, grind them using the medium plate on your meat grinder. In a big bowl, mix the ground meat with the chile sauce, garlic, oregano, salt, pepper, and cumin, then knead everything together with your hands for a couple of minutes until it’s well combined. Cover the bowl and let it chill in the fridge for at least an hour, or even overnight if you have the time.
Step 4
While the meat is resting, soak your sausage casing in cold water for about 30 minutes. Rinse it out by running cold water through the inside of the casing, holding it over the sink. Fit the casing onto your sausage-stuffing funnel, then start pushing the meat mixture through the funnel until the casing is filled. Tie a knot at the end to seal it, and keep feeding the meat through, supporting the sausage with your hand as it fills up. When you’re done, tie off the other end.
Step 5
To make individual links, twist the sausage at regular intervals, switching the direction of each twist so they don’t come undone. Use a skewer to poke a few small holes in each link to let air escape while cooking. You can cook the chorizo right away or store it in the fridge for up to three days.
