Chorizo is a sausage that you can eat at three different stages: the first is fresh, and cooked on a barbecue as normal; the second is hung and cured for a couple of weeks, and then sliced and fried and eaten inside fresh bread; the third is hung for four weeks until it is hard, like a good salami. Try the different stages and see which is best for you.
Makes about seven to nine sausages.
Making your own chorizo is really exciting and satisfying but you must be aware that there are risks associated with it, especially to the young, the elderly and the infirm of constitution. Do your research and understand the process. Cooking cured meats before you eat them, however, reduces that risk to almost zero.