Pork Chorizo – How to make Chorizo from Scratch

Pork Chorizo

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Pork Chorizo

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

How to Make Italian Sausage

Ground Italian Sausage main pic

You’re going to love learning How to Make Italian Sausage.  This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.

The secret lies in 3 places.  First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back.  If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon.  Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.

The Second secret is the ingredients.  This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.

The Third thing is all about the binder.  The binder is what fuses the meat and ingredients together and keeps them from falling apart.  I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.

Italian Sausage Patties Main pic

For example:  Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar.  But I have found that Corn Syrup works even better and I add Vegetable Shortening.  Why the Shortening?  Cooking the sausage without it leaves the meat very dry.  It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.

If you’re interested in more of my recipes with sausage in them, check out my Egg Noodle Lasagna and my Spaghetti with Meatballs.

Italian Sausage Ingredients:

2 lbs Pork shoulder Cusion Meat
1 lbs Bacon
6 Garlic Cloves, finely chopped
1/4 cup Fresh Parsly, chopped
1 tbsp Fennel Seed
1 tbsp Italian Seasoning
1 tbsp Paprika
1 tbsp Red Chili Flakes
Salt and Pepper to taste, approximately 1/2 tbsp of each


1/3 cup Corn Syrup
1/4 cup Vegetable Shortening

Zuppa Toscana

IMG_20131216_181734Loving Zuppa Toscana!

Zuppa Toscana is an Italian favorite in our home.  In fact anytime I’ve ever asked someone what their favorite Italian soup is, this is the one that’s mentioned almost every single time.  Of course when I say mentioned, I mean described.  The problem is, most of the people I’ve asked can remember what it tasted like but can’t ever seem to remember what it’s called.  I usually have to throw the suggestion out to them as they’re describing the contents of the soup before I get a firm and astounding, “YES, THAT’S IT, Zuppa Toscana”!

The origins of this soup are unknown to me.  Yes it’s Italian, at least as far as I know, but the truth is I don’t do enough research sometimes to deliver that kind of information.  All I want to know is that I’m making it close enough to the original and that people love it!  I love cooking, I love eating and I most certainly love authenticity.  What I don’t love is homework and history.  Some things intrigue me, yes, BUT I have a ton of other things I want to accomplish in my day, if you know what I mean.  Just give me the recipe and let’s eat already, right?  Of course right!  Here is my Zuppa Toscana recipe.

Zuppa Toscana Ingredients

1 lb Italian sausage
2 large Russet Potatoes
1 large onion, chopped
1/4 cup bacon bits
2 garlic cloves minced
2 cups kale
2 quarts chicken stock
1 cup heavy whipping cream
1 tsp Italian Seasoning


1) Brown the sausage in a skillet
2) Warm the chicken stock in a pan more than twice the volume of the stock amount.
3) Cut and prepare all the vegetables.
4) Add all of the vegetables and cooked sausage to the stock.
5) Add the heavy whipping cream and seasoning.
6) Bring to a boil and reduce to a simmer, then cook for for 20 min.
7) Add the bacon, then serve.

Tip: If you don’t want the Kale to be soggy and you want it to have more texture with more nutrients, don’t add it until you are half way through the simmer cooking time.  Please watch the video below for a play by play instructional narration and visual, how to make Zuppa Toscana.