Chorizo Rojo de Teror

The characteristic of the Teror sausage is its soft texture, almost a paste, in order to be easily spread on a roll or bread. To obtain soft texture the sausage is made with soft fats such as pork belly, dewlap or jowls. Chorizo de Teror comes in two varieties: red colored chorizo rojo made with pimentón and less popular light colored chorizo blanco made without it. In northern European countries such a sausage will be classified as a fermented spreadable sausage, for example Polish Metka or German Mettwurst, although European sausages will be briefly cold smoked. Teror is a town and a municipality in the northern part of the island of Gran Canaria in the Province of Las Palmas in the Canary Islands.
Lean pork450 g0.99 lb
Pork belly100 g0.22 lb
Back fat450 g0.99 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
Cure #12.5 g1/2 tsp
Pimentón20 g3.5 Tbsp
Oregano, dry2.0 g2 tsp
Garlic, smashed7.0 g2 cloves
Cinnamon0.5 g¼ tsp
Nutmeg0.3 g1/8 tsp
Cloves0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
White wine45 ml3 Tbsp
  1. Grind meat and fat through 3 mm (1/8”) plate.
  2. Mix ground meats with salt, wine and all spices. Hold for 12 hours in refrigerator.
  3. Stuff into 30-40 mm pork or beef casings. Form links about 7-10 cm (3-4”) long. The sausage is also stuffed into cellulose or other synthetic casings.
  4. Keep refrigerated.
The sausage, which is a meat paste, is served raw, usually spread on sandwiches.

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