Savory and Spicy Homemade Lamb Chorizo Recipe

Ingredients

2 pounds of lamb shoulder, cut into 1 inch cubes
4 cloves of garlic, minced
2 tablespoons of smoked paprika
1 tablespoon of hot paprika
1 tablespoon of ground cumin
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of dried oregano
1/4 teaspoon of ground cloves
1/4 teaspoon of ground coriander
1/4 cup of apple cider vinegar
2 tablespoons of olive oil
10 feet of hog casings, soaked in warm water

Steps and instructions

Prepare your meat grinder by assembling it according to its instructions. Place the grinder parts in the freezer for at least an hour before you start. This helps keep the meat cold while grinding which is essential for a good texture.
While the grinder is chilling, cut your lamb shoulder into 1 inch cubes and place them in a large bowl.
To the bowl, add the minced garlic, smoked paprika, hot paprika, ground cumin, salt, black pepper, dried oregano, ground cloves, and ground coriander. Mix everything together until the lamb is fully coated in the spices.
Place the bowl in the freezer for 30 minutes. You want the meat to be very cold but not frozen solid. This helps it grind more smoothly.
After the meat has chilled, set up your grinder with a medium grinding plate. Grind the meat into a large bowl. As you grind, mix in the apple cider vinegar and olive oil. This helps keep the chorizo moist.
Once all the meat is ground and mixed, place your hog casings onto the sausage stuffer attachment of your grinder. Tie off one end of the casing and start feeding the meat mixture into the stuffer. Turn the grinder on and let it fill the casing. Be sure not to overfill the casings or they may burst.
Once the casing is filled, twist it into links about 4 inches long. Use a pin to prick any air bubbles out of the casings. This helps the chorizo cook evenly.
Place the chorizo in the fridge to chill for at least an hour before cooking. This helps the flavors meld together.
To cook the chorizo, heat a pan over medium heat. Add the chorizo and cook until browned on all sides and cooked through, about 10 minutes.
Remove the chorizo from the heat and let it rest for a few minutes before serving.

Tools for making

Meat grinder - A tool used to grind the lamb shoulder into a fine texture for the chorizo.
Large bowl - A container to mix the lamb shoulder and spices together.
Freezer - Used to chill the grinder parts, meat, and mixture at different stages of the recipe.
Sausage stuffer attachment - An accessory that attaches to the grinder to stuff the ground meat into casings.
Hog casings - Natural casings made from the intestines of pigs, used to encase the chorizo.
Pin - A sharp object used to prick any air bubbles out of the casings.
Pan - A cooking utensil used to cook the chorizo on the stovetop.
Spatula - A kitchen tool used to flip and move the chorizo while cooking.

Recipe variations

Use a different type of meat such as pork or beef instead of lamb.
Experiment with different spice blends like adding chipotle powder for a smoky kick or fennel seeds for an Italian twist.
Add diced onions or bell peppers to the meat mixture for added flavor and texture.
Try using different types of casings like collagen or sheep casings for a different texture.
Make a spicy version by increasing the amount of hot paprika or adding cayenne pepper.
Create a milder version by reducing or omitting the hot paprika and black pepper.
Make it gluten-free by using gluten-free breadcrumbs or almond meal instead of regular breadcrumbs.
For a meat-free option, substitute the lamb with a plant-based protein like crumbled tofu or tempeh and adjust the spices accordingly.
Add a splash of red wine or beer to the meat mixture for added depth of flavor.
Grill the chorizo instead of pan-frying it for a smoky charred flavor.

Recipe overview

This Lamb Chorizo recipe is a delightful twist on the traditional Spanish sausage, offering an irresistible blend of rich lamb meat with aromatic spices. You'll be embarking on a culinary journey, where you'll learn not only to mix and mold your own sausage, but also how to control the flavors within. This homemade version of chorizo is bursting with smoky paprika, sharp garlic, and a hint of tang from apple cider vinegar, encapsulated in a tender hog casing. The process requires some preparation and patience, but the result is well worth the effort. Expect to invest time in grinding and casing the sausage, and be prepared for the wonderful aroma that fills your kitchen as the chorizo cooks. Ultimately, you'll be rewarded with a delicious, flavorful sausage that pairs well with a variety of dishes. Whether you're a seasoned sausage maker or a curious home cook, this recipe will challenge and delight you in equal measure. Enjoy the journey!

Common questions

Can I use a different type of meat instead of lamb? Yes, you can substitute lamb with other meats like pork, beef, or chicken if you prefer.
Can I adjust the spice level? Certainly! Feel free to adjust the amount of hot paprika or add other spices according to your taste preferences.
How long can I store the raw chorizo? You can store the raw chorizo in the refrigerator for up to 3 days. If you want to store it for longer, it is advisable to freeze it.
Can I freeze the cooked chorizo? Yes, you can freeze the cooked chorizo. Make sure to cool it completely, then store it in an airtight container or freezer bags for up to 3 months.
Can I cook the chorizo in the oven? Yes, you can cook the chorizo in the oven. Preheat the oven to 375°F (190°C) and place the chorizo on a baking sheet. Cook for about 20-25 minutes, or until it reaches an internal temperature of 160°F (71°C).
Can I use pre-ground spices instead of whole spices? Yes, you can use pre-ground spices instead of whole spices. Just adjust the amounts accordingly, as pre-ground spices tend to be more potent.
Can I use synthetic casings instead of hog casings? Yes, you can use synthetic casings if you prefer. Just make sure to follow the instructions provided with the synthetic casings for soaking and stuffing.

Serving dishes and utensils

Meat Grinder - A meat grinder is essential for grinding the lamb shoulder and creating the texture needed for the chorizo.
Large Bowl - A large bowl is needed to mix the lamb and spices together.
Freezer - The freezer is used to chill the grinder parts, meat, and bowl to keep everything cold during the preparation process.
Sausage Stuffer Attachment - This attachment is necessary for filling the hog casings with the ground lamb mixture.
Hog Casings - Hog casings are used to encase the ground lamb mixture and form the chorizo links.
Pin - A pin is used to prick any air bubbles out of the casings before cooking.
Pan - A pan is used for cooking the chorizo until it is browned and cooked through.
Serving Platter - A serving platter is helpful for presenting the cooked chorizo to guests.

Origin stories

Chorizo's origins can be traced back to the Iberian Peninsula, specifically Spain and Portugal, where it was a practical solution to preserve meat in the times long before refrigeration. In those days, the meat was mixed with abundant local spices like paprika, which not only helped in preservation but also imparted a characteristic flavor, which we today associate with Chorizo. The process of grinding and stuffing the meat into casings is an age-old technique employed by various cultures across time. As for the Lamb Chorizo, it is a variation where traditional pork is replaced with lamb - a common preference in certain regions like the Middle East and some parts of the Mediterranean. In these places, lamb is often more readily available and forms an integral part of their culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.