Chorizo Antioqueño

A popular fresh chorizo sausage from Colombia. It is also made as a dry sausage.

Calories: 320

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Meats	Metric	US
Pork shoulder	700 g	1.54 lb
Pork fat	300 g	0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Pepper	2.0 g	1 tsp
Paprika	4.0 g	2 tsp
Cumin	2.0 g	1 tsp
Oregano	2.0 g	1 tsp
Garlic	4.0 g	1 clove
Water	30 ml	2 Tbsp

Instructions

Grind meat and fat through 10 mm (3/8”) plate.
Mix meat, fat and all ingredients.
Stuff into 36 mm hog casings forming 10 cm (4” ) long links.
Refrigerate. Cook before serving.

Notes

To make a dry sausage:
Salt 28 g, 5 tsp
Cure #2 2.5 g, 1/2 tsp
Dextrose 2.0 g, 1/2 tsp
Sugar 3.0 g, 1/2 tsp
Pepper 2.0 g,1 tsp
Paprika, sweet 12 g, 6 tsp
Paprika, hot 2.0 g, 1 tsp
Cumin 2.0 g, 1 tsp
Oregano 2.0 g, 1 tsp
Garlic 3.5 g, 1 clove
Water 30 ml, 2 Tbsp

Grind meat and fat through 10 mm (3/8”) plate.
Mix meat, fat and all ingredients. Hold for 24 hours in refrigerator.
Stuff into 36 mm hog casings forming 10 cm (4”) long links.
Dry/ferment at 22-24° C (72-75° F), 80-90% humidity for 48 hours.
Dry at 12-15° C (53-59° C), 75-80% humidity for 21 days or until the sausage loses about 33% of its original weight.
Store at 10-12° C (50-53° F), <75% humidity or refrigerate.

For better color and flavor replace paprika with “pimentón”.

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