Meats and Sausages
Chorizo-Spanish-Fresh
Spanish chorizo is usually a dry sausage, however, a fresh variety is gaining popularity, too. Fresh chorizos are more popular in South American countries.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat (shoulder) | 1000 g | 2.20 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 1.0 g | 1/2 tsp |
| Spanish paprika, sweet | 10 g | 5 tsp |
| Spanish paprika, hot | 4.0 g | 2 tsp |
| Oregano | 2.0 g | 2 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| White wine, dry | 60 ml | 2 oz fl |
Instructions
- Grind pork through 10 mm (3/8”) plate.
- Combine spices with wine.
- Mix meat with all ingredients.
- Stuff into 36 mm hog casings forming 6” (15 cm) links.
- Refrigerate. Cook before serving.
Notes
For best results use smoked Spanish paprika known as pimentón. As a second choice you could use sweet Hungarian paprika and cayenne pepper.
