Chorizo Gallego

Chorizo Gallego is a dry sausage popular in Galicia. It is characterized by a dark red color and visible and generous distribution of fat pieces. Sausage is safe to eat after losing 30% of its original weight. Chorizo Gallego is consumed raw, fried, grilled or becomes an ingredient in many dishes. The sausage is usually served with boiled potatoes and turnips. It is also added to bean stew. There are local variants of the sausage, often onion is added (chorizo de cebolla or “ceboleira”), sometimes pumpkin (chorizo de calabaza).
Pork, lean (shoulder or ham)600 g1.32 lb
Pork back fat or belly*400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #1**2.5 g1 tsp
Pimentón, sweet8.0 g4 tsp
Pimentón, hot4.0 g2 tsp
Garlic10 g3 cloves
  1. Cut meat and fat into 25 mm (1”) pieces.
  2. Mix salt, cure #1 and spices together. Mix with meats.
  3. Place in a bag and hold for 24 hours in refrigerator.
  4. Grind meats through 10 mm (3/8”) plate. For better visual effect dice back fat with knife into 6 mm (1/4”) cubes.
  5. Stuff firmly into 36 mm pork casing forming 15 cm (6”) links.
  6. Smoke at 18° C (64° F) with oak wood for 12 hours.
  7. Dry at 12-15° C (53-5°9 F) for 21-30 days.
  8. Store in a dark place at 12° C or less, <65% humidity.
*if using pork fat, change composition to 70% lean meat and 30% fat.
** Optional. For stronger color and decreased possibility of meat spoilage a curing salt containing sodium nitrite can be added. American pink cure #1 contains 6.25% of sodium nitrite. In other countries curing salt usually contains only 0.6% of sodium nitrite and can be directly substituted for the salt (24 g in this recipe).

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