Spanish chorizo is usually a dry sausage, however, a fresh variety is gaining popularity, too. Fresh chorizos are more popular in South American countries.
Pork, semi-fat (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Spanish paprika, sweet10 g5 tsp
Spanish paprika, hot4.0 g2 tsp
Oregano2.0 g2 tsp
Garlic, smashed3.0 g1 clove
White wine, dry60 ml2 oz fl
  1. Grind pork through 10 mm (3/8”) plate.
  2. Combine spices with wine.
  3. Mix meat with all ingredients.
  4. Stuff into 36 mm hog casings forming 6” (15 cm) links.
  5. Refrigerate. Cook before serving.
For best results use smoked Spanish paprika known as pimentón. As a second choice you could use sweet Hungarian paprika and cayenne pepper.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages