A good quality Spanish chorizo is made with pork, oregano, garlic and Spanish smoked paprika known as “pimentón. ”Pimentón delivers a characteristic flavor and a deep red color.
Pumpkin puree800 g1.96 lb
Potato starch100 g0.33 lb
Potato flour100 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Olive oil15 ml1 Tbsp
Oregano, dry2.0 g1 Tbsp
Paprika, sweet5.0 g1 Tbsp
Cayenne pepper0.25 g¼ tsp
Garlic, diced3.5 g1 clove
Onion, chopped60 g1 small
  1. Chop onion finely then fry in olive oil until golden.
  2. Mix pumpkin puree with onion, diced garlic and spices. Add starch and flour and mix all together.
  3. Stuff into 36 mm non-animal casings.
  4. Cook for 20 minutes in water at 80° C (176° F).
  5. Cool and refrigerate.
Don’t add water unless the mixture is too hard to stuff.

Available from Amazon

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.

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 FishHome Production of Vodkas, Infusions, and Liqueurs