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Ingredients:
- 1 kg of lean pork (preferably loin or shoulder)
- 300 g pork fat
- 2 tablespoons of sweet paprika
- 1 tablespoon hot paprika (optional, for a spicy touch)
- 4 cloves of garlic, minced
- 1 tablespoon of salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Natural pork casings (optional)
Instructions:
Cut lean meat and fat into small pieces so you can grind them more easily.
In a large bowl, mix the meat, fat, sweet and hot paprika, minced garlic, salt, cumin, oregano and black pepper. Mix everything very well so that the spices are evenly distributed.
Pass the mixture through a meat grinder or food processor until you obtain a fine and homogeneous texture.
If you decide to use natural casings, rinse them well with cold water and let them soak for a few minutes.
Stuff the meat mixture into the casings, making sure that it is compact but without pressing too much so that they do not break.
Shape the chorizos according to the size you prefer, tying knots at the ends of the casings to close them.
If you do not use casings, you can also form the chorizos with your hands, giving them the shape of a sausage.
Let the chorizos rest in a cool, ventilated place for at least 24 hours to dry and develop their flavor.
Then, you can grill the chorizos, roast them in the oven, or fry them in a hot pan until they are cooked through.
Enjoy your homemade chorizo with your family and friends!
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