1. Prepare your workspace by thoroughly cleaning and sanitizing all surfaces. If you’re using natural casings, soak them in warm water for at least 30 minutes, then rinse inside and out.
2. In a large bowl, combine the ground pork with the minced garlic, muscovado sugar, salt, black pepper, paprika, oregano, chili flakes (if using), vinegar, and soy sauce.
3. Mix everything together using your hands or a sturdy spoon until fully incorporated. I find that using my hands helps me feel the texture—Mama Lou always said the right consistency is key to juicy chorizo.
4. Cover the mixture and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully, just like Mama Lou’s secret technique.
5. Once marinated, set up your sausage stuffer or funnel. Carefully thread the casing onto the nozzle, leaving a few inches loose at the end for tying.
6. Fill the casing with the pork mixture, gently pressing to avoid air pockets. Don’t overstuff—this can cause the casing to burst during cooking.
7. Twist the sausage every 4-5 inches to form individual links, then tie the ends securely with kitchen twine.
8. If you prefer not to use casings, you can shape the mixture into patties or logs for frying instead.
9. To cook, heat a skillet over medium heat. Cook the chorizo links or patties for about 6-8 minutes per side, turning until browned and cooked through (internal temperature should reach 160°F).
10. Serve warm with garlic rice and a fried egg, or use as a flavorful addition to your favorite dishes.

I remember the first time I made chorizo with Ouma. We laughed as the casing slipped off the nozzle, turning our kitchen into a small mess. But that day taught me patience and the joy of making something from scratch that tastes better than anything store-bought.