Chorizo Sausage Recipe

A trip to Spain is incomplete without devouring a portion of the country’s traditional chorizo sausages, which is made of coarsely chopped pork, garlic, and spices (usually paprika) wrapped in pig intestines. As complicated as the food sounds, it is no rocket science and is, in fact, commonly made from scratch in Spanish households. And honestly, the idea of enjoying homemade pork sausage trumps every meat shop and grocery store’s offerings. So here’s a recipe to walk you through an authentic Spanish chorizo sausage.

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Chorizo Sausage Recipe

Traditional Spanish pork sausages.

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Course

Appetizer, Snacks

Cuisine

Spanish

Prep Time

30 minutes

Passive Time

10-14 days

Servings

kg MetricUS Imperial

Ingredients

• 9 kg pork butt
• 3 garlic heads
• 225 gram black pepper
• 1 tbsp Cloves
• 3.5 cups ground red pepper
• 1/2 cup Salt
• 1/4 cup cayenne pepper
• 1/4 cup paprika
• 1 bundle cleaned sausage casings

Course Appetizer, Snacks Cuisine Spanish Prep Time 30 minutes Passive Time 10-14 days Servings kg MetricUS Imperial Ingredients 9 kg pork butt 3 garlic heads 225 gram black pepper 1 tbsp Cloves 3.5 cups ground red pepper 1/2 cup Salt 1/4 cup cayenne pepper 1/4 cup paprika 1 bundle cleaned sausage casings

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Instructions

1. Grind the meat in a meat grinder.
2. Peel and mash the garlic.
3. Put the meat into a large tub and, while continuously mixing, add all the other ingredients, a little at a time, starting with about 3 handfuls of salt, cayenne, and just enough paprika to get the desired color. Knead the meat like dough. Fry a few tablespoons of the meat mixture and taste test it.
4. Now fill in the cleaned casings with the meat. Leave about 1/2 inch of unfilled casing on each side to tie the openings, or tie bottom end of casing before filling. Use a strong string and double tie each end. With a straight pin, prick the sausage several times all over to help the sausage dry faster.
5. Hang the chorizo to dry in a very cool, dry place for 10 to 14 days or until they harden.
6. After you have rubbed them with oil, dry them with a paper towel. They are ready to eat when they are solid all the way through and firm to the touch.

Recipe Notes

When hung from drying, the sausages should get some ventilation, but never a draft. If they get too much exposure to air, they may dry too quickly on the outside, which would prevent them from drying on the inside. If the casings begin to form a white coat, moisten a paper towel with vegetable oil and rub them to remove the white.