Spanish chorizo is usually a dry sausage, however, a fresh variety is gaining popularity, too. Fresh chorizos are more popular in South American countries.
Pork, semi-fat (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Spanish paprika (pimentón), sweet6.0 g3 tsp
Spanish paprika (pimentón), hot6.0 g3 tsp
Oregano2.0 g2 tsp
Cumin1.0 g1/2 tsp
Onion50 g1 small
Garlic, minced10 g3 cloves
White wine, dry60 ml2 oz fl
  1. Grind pork through 3/8” (10 mm) plate.
  2. Combine spices with wine.
  3. Chop the onion finely. Smash the garlic.
  4. Mix meat with all ingredients.
  5. Stuff into 36 mm hog casings forming 6” (15 cm) links.
  6. Refrigerate. Cook before serving.
For best results use smoked Spanish paprika known as pimentón. As a second choice you could use sweet Hungarian paprika (6 g) and cayenne pepper (2 g, 1 tsp).

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