Spanish Chorizo
Craft your own authentic *Spanish Chorizo* at home with this flavorful recipe that highlights the bold, smoky essence of Spain. Made with a perfectly balanced blend of pork shoulder, pork back fat, sweet and smoked paprika (*pimentón dulce* and *pimentón ahumado*), fresh garlic, and a splash of dry white wine, this traditional recipe lets you savor the essence of homemade curing. With straightforward techniques like grinding, mixing, stuffing, and air-drying, you'll create deliciously seasoned sausages that are perfect for grilling, frying, or incorporating into classic Spanish dishes like stews, soups, and tapas. This recipe’s step-by-step process, including an overnight flavor infusion and a simple air-drying method, ensures maximum taste and texture. Whether you're exploring Spanish cuisine or mastering the art of sausage-making, this recipe is your ticket to creating artisan-quality chorizo right in your kitchen.
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Recipe Information
Ingredients
- 1.0 kg Pork shoulder
- 0.25 kg Pork back fat
- 25 g Sweet paprika (pimentón dulce)
- 15 g Smoked paprika (pimentón ahumado)
- 20 g Salt
- 4 cloves Garlic cloves
- 5 g Ground black pepper
- 50 ml Dry white wine
- 2 m Hog casings
Instructions
Trim the pork shoulder and pork back fat to remove any sinew, then cut both into small cubes. Place them in the freezer for 30 minutes to slightly firm up for easier grinding.
Soak the hog casings in warm water for at least 30 minutes, then rinse them thoroughly by flushing water through them to remove any excess salt and ensure cleanliness. Set aside.
While the meat is chilling, peel the garlic cloves and mince them finely or crush them into a paste.
After chilling, grind the pork shoulder and pork back fat using a meat grinder fitted with a coarse plate. If you don’t have a meat grinder, you can ask your butcher to grind the meat for you.
In a large mixing bowl, combine the ground pork, ground pork back fat, sweet paprika, smoked paprika, salt, minced garlic, black pepper, and white wine. Mix thoroughly, ensuring an even distribution of spices throughout the meat.
Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 12 hours or overnight. This will allow the flavors to meld and develop.
Once rested, attach a sausage stuffing attachment to your meat grinder or use a sausage stuffer. Carefully thread the soaked hog casings onto the stuffer nozzle.
Gently stuff the seasoned meat mixture into the casings, being cautious to avoid air pockets. Twist the stuffed sausage at intervals of about 10–12 cm to form individual links.
Tie off the ends of the sausage casings, then prick the sausage links gently with a needle or sausage pricker to release any trapped air.
Hang the sausages in a cool, well-ventilated area (ideally around 10–15°C) for 48–72 hours to dry slightly and firm up. Ensure good air circulation during this curing period.
Once dried, the chorizo is ready to cook or further cure if desired. To store, keep it refrigerated or freeze for longer-term storage.
To serve, you can grill, fry, or use the chorizo as an ingredient in stews, soups, or tapas dishes.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.0 g | 478% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 8606 mg | 374% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 4.6 g | ||
| Protein | 242.3 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4587 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
