📝 About This Recipe
Deeply aromatic and stained a vibrant crimson by smoked pimentón, this authentic cured Spanish chorizo is a masterclass in the art of charcuterie. This recipe captures the rustic essence of the Dehesa, balancing the richness of fatty pork with the earthy warmth of garlic and the smoky complexity of high-quality paprika. Whether sliced thin for a tapas platter or used to infuse stews with its signature oil, this homemade sausage represents the pinnacle of traditional meat curing.
🥗 Ingredients
The Meat and Fat
- 2 kg Pork Shoulder (Pork Butt) (chilled and cut into 1-inch cubes)
- 500 grams Pork Back Fat (Hard Fat) (very cold, diced small)
The Cure and Seasoning
- 50 grams Sea Salt (Fine) (roughly 2.5% of meat weight)
- 6 grams Insta Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 60 grams Pimentón de la Vera (Dulce/Sweet) (authentic Spanish smoked paprika)
- 15 grams Pimentón de la Vera (Picante/Hot) (adjust for desired heat level)
- 6 cloves Fresh Garlic (mashed into a fine paste with a little salt)
- 1 tablespoon Dried Oregano (preferably Mediterranean)
- 120 ml Dry White Wine (Albariño or Sherry) (chilled)
- 10 grams Dextrose (helps feed the fermentation culture)
Casings
- 3 meters Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Thoroughly chill all meat and fat in the freezer for about 30-45 minutes until firm but not frozen solid; this ensures a clean grind and prevents the fat from smearing.
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2
Rinse the hog casings in lukewarm water to remove excess salt, then soak them in a bowl of fresh water with a splash of white vinegar for 30 minutes to make them more pliable.
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3
Grind the chilled pork shoulder through a coarse (8mm or 10mm) plate and the back fat through a medium (6mm) plate for a rustic, traditional texture.
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4
In a small bowl, whisk together the wine, garlic paste, pimentón (both sweet and hot), salt, curing salt, dextrose, and oregano to create a thick, fragrant slurry.
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5
Combine the ground meat and fat in a large chilled bowl and pour the spice slurry over the top.
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6
Mix the meat by hand or in a stand mixer with a paddle attachment for 3-5 minutes until the mixture becomes 'tacky' and develops a primary bind; the meat should stick to your palm when held upside down.
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7
Cover the mixture and refrigerate for 12-24 hours to allow the flavors to marry and the curing process to begin.
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8
Flush the casings by running water through the inside to check for leaks and to lubricate them for the stuffing process.
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9
Using a sausage stuffer, slowly fill the casings, taking care not to overstuff to prevent bursting during the twisting or drying phase.
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10
Link the sausages by twisting at 6-inch intervals, alternating the direction of the twists for each link to keep them secure.
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11
Use a sterilized sausage pricker or a needle to poke any visible air bubbles in the links; this prevents spoilage and ensuring the casing adheres to the meat.
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12
Hang the chorizo in a warm, humid spot (about 65-70°F with 80% humidity) for 24-48 hours for the fermentation phase, which develops the characteristic tang.
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13
Transfer the links to a curing chamber or a cool, dark place (55°F with 70-75% humidity) and allow them to dry for 2 to 4 weeks, or until they have lost 30-35% of their original weight.
💡 Chef's Tips
Always keep your equipment and meat as cold as possible to ensure the fat stays in distinct pearls rather than melting. Use only high-quality Pimentón de la Vera; it is the source of the authentic 'smoky' flavor that defines Spanish chorizo. If you see white mold (Penicillium nalgiovense) on the casing, don't panic; it's beneficial and protects against bad bacteria. Wipe off any fuzzy green or black mold immediately with vinegar. Weigh your sausages at the start and tag them so you know exactly when they have reached the safe 30% weight loss threshold.
🍽️ Serving Suggestions
Slice thinly and serve at room temperature with a wedge of Manchego cheese and crusty bread. Dice and sauté to release the flavorful red oil, then use as a base for 'Fabada Asturiana' (white bean stew). Pair with a bold Spanish red wine like a Rioja or a crisp glass of dry Fino Sherry. Add to an authentic Paella for an extra layer of smoky depth and protein.