Chorizo Cubano

Cuban chorizo, unlike Spanish dry chorizo is a fresh sausage and must be cooked before serving.

Pork shoulder or 70/30 (lean/fat) pork trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Paprika, sweet6.0 g2 tsp
Cumin2.0 g1 tsp
Cilantro, chopped3 Tbsp3 Tbsp
Garlic, smashed10 g3 cloves
Cider vinegar60 ml2 oz fl
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix/knead ground meat with all ingredients.
  3. Stuff firmly into 32 mm hog casings forming 4-6” (10-15 cm) long links.
  4. Refrigerate.
  5. Cook before serving.

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