Chistorra also known as Txistorra is a popular sausage in Navarra region of Spain. Similar to chorizo, but shorter and stuffed into narrower casings, Chistorra has high fat content, usually around 50%, sometimes even more. The sausage is shortly dried and looks like a meat stick.
Pork, lean250 g0.55 lb
Beef250 g0.55 lb
Back fat250 g0.55 lb
Pork belly250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar3.0 g½ tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic3.5 g1 clove
  1. Cut meats into 25 mm (1”) pieces. Mix with all ingredients.
  2. Hold in refrigerator for 24 hours.
  3. Grind meats through 8 mm (3/8”) plate.
  4. Stuff into 20-24 mm sheep casings, forming 15 cm (6”) straight links.
  5. Ferment/dry at 22-24° C (72-75° F), 85-90% humidly for 48 hours.
  6. Dry at 15-12° C (59-53° F), 80-85% humidity for 6-25 days (depending on a size). Hold semi-dry sausage in refrigerator. Drying sausage for 25 days or more will produce ready to eat dry sausage.
Chistorra can be made from all pork (replace beef with pork shoulder).
The sausage is usually fried or added to stews.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages