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.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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