Spanish chorizo recipe – a delicious recipe with pork, casing, salt, salt #, paprika, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preparing the meat: combine the minced pork with the dry ingredients.
2
Add the wine and mix well for about five minutes.
3
Load the meat mix into the sausage stuffer.
4
Using natural hog casings, fill each chorizo with approximately 200 g (7 oz) of meat, and tie both ends together in a ring.
5
Drying the chorizo: prick the casing with a sterilized pin to allow any trapped air to escape and hang the sausage rings to dry in the refrigerator for two weeks.
6
After this time the chorizo can be used in cooked dishes.
7
If you want to use the chorizo as an uncooked starter, leave it to dry for a further two weeks in the refrigerator before serving.
8
Make sure that you weigh and label your chorizo.
9
Aim for a weight loss of around 15 to 20 per cent.
2656
kcal
Calories
152
g
Fat
11
g
Carbs
293
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4.3 kg (9.5lbs) minced pork, 4.5 metres (approx) 32-35mm salted hog casing, 85 g (3oz) salt, 11.5 g (0.4oz) Prague Powder #2 (pink curing salt #2), and more.
Yes, Spanish chorizo recipe 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.
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