Spanish Chorizo Recipe – Make Your Own

a pi ture of homemade Spanish Chorizo

Homemade Spanish Chorizo Recipe

How to make your own Spanish Chorizo Recipe

There are as many recipes for Spanish Chorizo as there are Spanish Chefs, butchers and housewives. Like British and American sausage makers everyone has their own closely guarded secret. Each maker is sure that theirs is the best – in some case the only true Chorizo Recipe. This is my own tried and tested uncooked unsmoked undried chorizo recipe. Perfect shallow fried slowly to crisp the natural skin and release the vibrant red juices, or cut into pieces fried slowly once again and served in a risotto a stew or pasta dish.

Ingredients (makes 2 kilos Chorizo approximately 24 good size sausages 75gm each

  • 1 kilo lean trimmmed shoulder pork
  • 1 kilo belly pork
  • 1 garlic bulb, crushed
  • 2 tsp dried chilli flakes
  • 25 ml cider vinegar
  • 4 tablespoons Spanish Paprika (Dulce – Sweet)
  • 5 teaspoons salt
  • 3 teaspoon oregano
  • 2 teaspoon freshly ground pepper
  • 2 metres sausage casing

Method

  • Coarsely mince the pork and pork belly or ask your butcher to do this if you haven’t got a meat grinder or an attachment to your mixer or processor
  • Mix all the ingredients together
  • Marinate for 24 hours
  • Fill your sausage casings using the technique of your choice – see our suppliers page for casings suppliers
  • Twist into links ervey 4 inches or 7.5 cm

This recipe is also suitable for a semi dried sausage which can be hung for 2 to 3 weeks. The longer you leave it the more the flavour intesifies. Be aware this is not a dried sausage and should not be treated like a fermented / smoked sausage. it still must be cooked thoroughly before eating

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