Chorizo Cántabro (Guriezo)

Chorizo Cántabro is a Basque chorizo popular in Cantabria, an autonomous region on Spain’s north coast. The sausage is made with the “choricero pepper” (pimiento choricero), a variety of red pepper (a variant of the species Capsicum annuum) that is usually dried in the air in strings to preserve it better. Chorizo Cántabro is also known as Chorizo de Guriezo. Guriezo is a municipality located in the autonomous community of Cantabria, Spain.
MeatsMetricUS
Pork, lean600 g1.32 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Cure #1*2.5 g½ tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Chorizo pepper**6.0 g3 tsp
Pimentón, hot2.0 g1/2 tsp
Garlic7.0 g2 cloves
Instructions
  1. Grind meat and belly through 10 mm (3/8”) plate.
  2. Mix with all spices. Hold the mixture for 12 hours in refrigerator.
  3. Stuff into 32-36 mm hog casings forming links, Tie the ends together.
  4. Apply a thin cold smoke and dry at 18° C (64° F) for 2 days. Cold smoking does not have to be a continuous process.
  5. Dry sausages for 14 days at 12-15° C (53-59° F), 75-80% humidity.
Notes
Sausage can be consumed raw, fried or cooked in white wine or cider.
* In US the chorizo pepper (Choricero) can be ordered from Edwards Greenhouse, Boise, ID https://www.edwardsgreenhouse.com
It is a common practice in northern Spain to cook (simmer) chorizos in white wine. Cook them whole or cut into 7-10 cm (3-4”) pieces and heat in wine for 30 minutes. Fat will leak into the wine, pimentón will color the liquid red and the sausage is enjoyed with soaked in wine bread.

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