📝 About This Recipe
Originating from the Basque Country and Navarre, Chistorra is a vibrant, thin, fast-cured sausage known for its intense garlic and pimentón profile. Unlike traditional chorizo, it boasts a higher fat content and a slender profile, allowing it to crisp up beautifully while remaining incredibly juicy inside. This recipe captures the rustic soul of Spanish charcuterie, delivering a smoky, spicy bite that is the undisputed star of any tapas spread.
🥗 Ingredients
The Meat and Fat
- 700 grams Pork Shoulder (Picada de Cerdo) (chilled and cut into 1-inch cubes)
- 300 grams Pork Back Fat (Tocino) (very cold, firm white fat)
The Spice Cure
- 18 grams Fine Sea Salt (approx. 1.5 tablespoons)
- 25 grams Pimentón de la Vera (Dulce) (Smoked Spanish sweet paprika)
- 5 grams Pimentón de la Vera (Picante) (Smoked Spanish hot paprika for a subtle kick)
- 5 cloves Fresh Garlic (crushed into a very fine paste)
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 50 milliliters Ice Cold Water (to help emulsify the spices)
- 30 milliliters Dry White Wine (Txakoli or Albariño) (adds a necessary acidic brightness)
Casings
- 2-3 meters Lamb Casings (narrow diameter (20-22mm), rinsed and soaked in warm water)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost partially frozen, to prevent the fat from smearing during the grinding process.
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2
Grind the pork shoulder and back fat together through a medium-fine die (about 4.5mm to 6mm) into a chilled bowl.
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3
In a small bowl, mix the garlic paste, pimentón dulce, pimentón picante, salt, and oregano with the cold water and white wine to create a thick spice slurry.
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4
Pour the spice slurry over the ground meat. Using your hands (or a stand mixer with a paddle attachment), mix vigorously for 3-5 minutes until the mixture becomes tacky and 'fuzzy'—this indicates the proteins have bound correctly.
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5
Take a small teaspoon of the mixture and fry it in a pan to taste. Adjust salt or heat levels if necessary before stuffing.
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6
Cover the meat mixture tightly with plastic wrap, pressing it against the surface of the meat to remove air, and refrigerate for 24 hours to allow the flavors to cure and develop.
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7
Rinse the lamb casings thoroughly with fresh water and slide them onto the stuffing horn of your sausage stuffer.
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8
Stuff the mixture into the lamb casings steadily. Chistorra should be thin, so do not over-stuff, or the casing may burst during the fast-curing or cooking phase.
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9
Prick any visible air bubbles with a sterilized needle or sausage pricker.
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10
Hang the sausages in a cool, well-ventilated area (ideally 12-15°C / 55-60°F) for 2 to 3 days. This is a 'fast-cure'—the sausage should remain somewhat soft but the exterior should feel dry to the touch.
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11
To cook, cut the chistorra into 2-3 inch segments. Do not add oil to the pan; place them in a cold skillet and bring to medium-high heat.
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12
Fry for 3-5 minutes per side until the edges are crisp and the fat has rendered into a beautiful bright red oil.
💡 Chef's Tips
Temperature is everything; if the fat warms up during grinding, the sausage will have a crumbly, dry texture rather than a juicy one. Use high-quality Pimentón de la Vera; the DOP seal ensures that authentic smoky flavor that defines Spanish charcuterie. If you don't have a curing chamber, you can 'air-dry' them in the refrigerator uncovered for 48 hours on a wire rack, though the flavor won't be quite as deep. Don't skip the wine; the acidity helps break down the proteins and acts as a mild preservative during the short drying phase.
🍽️ Serving Suggestions
Serve 'Chistorra a la Sidra' by deglazing the pan with a splash of dry Spanish cider and serving with crusty bread. Pair with 'Huevos Rotos'—fried potatoes topped with over-easy eggs and the sizzling sausage. Serve as a classic 'Pintxo' by pinning a piece of fried chistorra to a slice of baguette with a charred Padrón pepper. Accompany with a glass of chilled Txakoli or a bold Rioja to cut through the richness of the pork fat.