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.
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
  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.
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
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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs