Chorizo Riojano

Chorizo Riojano (Chorizo de la Rioja) ​​is made ​​in the autonomous community of La Rioja in Spain. The sausage carries Protective Geographical Indication (PGI 2010) award.
Lean pork from shoulder, loin700 g1.54 lb
Pork belly, back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic, minced7.0 g2 cloves
  1. Grind all meat through 3/8” plate (10 mm).
  2. Mix meat with all ingredients.
  3. Hold the sausage mass for 24 hours in refrigerator.
  4. Stuff the sausage mass in: 32-34 mm pork casings making 30 cm (12") rings (sarta style), OR 40-50 mm pork or beef middles forming straight sections (vela style).
  5. Dry/ferment at 22-24º C (72-75º F), 80-85% for 2-4 days. In home production the temperature of the chamber was controlled by burning oak wood.
  6. Dry at 12-15º C (53-59º F), 75-80% humidity for: 32-34 mm casings - 15-18 days, OR 40-50 mm pork middles - 25-30 days.
  7. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Consume straight sausages (vela) - raw, ring sausages (sarta) - raw, cooked or fried. Sarta style linking sausages is also known as herradura.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages