Chosco or Choscu

Chosco is a large diameter sausage very popular in Asturías. This recipe is for a fully cured version of chosco. The sausage is made from chunks of pork tongue, lean pork or pork loin and dewlap (double chin). Pimentón delivers characteristic red color. Chosco is a fully cured sausage that is ready to eat at any time, however, if the same Chosco sausage is only lightly cured it becomes Choscu and must be refrigerated, and of course cooked before serving. In other words, both sausages include the same ingredients, but due to different drying times, they carry different names. It would be simpler use just one name and add semi-dry or dry at the end. Fully cured (dried) chosco can be consumed raw or added to other dishes, but partially dried choscu must be cooked, usually in water, before serving. The sausage is usually served with cut boiled potatoes (cachelos) or added to the famed Spanish bean stew (fabada asturiana).

Pork tongue500 g1.10 lb
Lean pork or loin350 g0.77 lb
Dewlap or jowls150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #24.0 g3/4 tsp
Pimentón25 g4 Tbsp
Garlic7.0 g2 cloves
  1. Cut all meats into smaller chunks.
  2. Mix meats with all ingredients and hold in refrigerator for 2 days.
  3. Stuff firmly into pork blind cap (caecum), 60-70 mm pork middles, or 70-90 mm pork bungs.
  4. Dry at 15-12° C (59-53° F), 75-80% humidity in a dark, well ventilated rom for 2-3 months. Sausage is done when it loses 30% of its original weight.
  5. Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.

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