Spanish Chorizo Recipe

Name: Spanish Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs lean pork, cubed; 2 lbs pork fat, cubed; 5 tablespoons salt; 2 tablespoons fine grind black pepper; 3 tablespoons cayenne pepper; 1 tablespoon coarsely crushed red pepper flakes; 2 tablespoons finely minced garlic; 1 teaspoon cumin seed; 1 teaspoon dried oregano; 2 tablespoons white sugar; 1 teaspoon fennel seed; 1/4 cup red wine vinegar; 3/4 cup brandy; 1/2 teaspoon ascorbic acid; 1 teaspoon saltpeter; 6 feet medium hog casings

Servings: persons

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

1
Grind meat and fat separately through the coarse disk and mix together.
2
Place in a LARGE bowl.
3
Sprinkle remaining ingredients on meat mix thoroughly.
4
Cover with plastic wrap and cure in the fridge for 24 hours.
5
Remove from fridge and give meat mixture another good stir.
6
Prepare casings and stuff with meat.
7
Tie off in 4 inch links.
8
Hang to dry for 8 weeks.

2802

kcal

Calories

159

Fat

Carbs

307

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 lbs lean pork, cubed, 2 lbs pork fat, cubed, 5 tablespoons salt, 2 tablespoons fine grind black pepper, and more.

Yes, Spanish Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chorizo

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