Spicy Homemade Chorizo Sausage

Famous, spicy, pork, with red wine! Dry-cured chorizo sausage originates from Spain. Paprika gives it a pleasant reddish color and recognizable taste. It takes quite a long time to prepare, but the result exceeds all expectations. It is not only an independent snack, but also an ingredient for national dishes.
cook time: 759h
Freya Ashford
Spicy Homemade Chorizo Sausage

Nutrition Facts (per serving)

244
Calories
19g
Fat
2g
Carbs
14g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Ground black pepper 5 g
Pork 0.5 kg
Red wine 50 ml
Paprika 15 g
Sea salt 13 g
Guts (85 cm.) 10 g

Recipe instructions

Step 1

Step 1
How to cook chorizo? Prepare all the necessary ingredients to make sausage at home. Take a piece of pork that will have fat.

Step 2

Step 2
Wash the pork under running water and then dry it (for example, with paper towels). Then cut the meat into pieces large enough to be ground through a meat grinder. Place the chopped meat in a regular plastic bag and put it in the freezer for 20-30 minutes so that it freezes a little.

Step 3

Step 3
Place the meat grinder on a work surface with a grid with large holes in it. Pass the entire volume of frozen meat through a meat grinder. The meat can also be finely chopped (if you do not put it through a meat grinder).

Step 4

Step 4
Pour all the dry bulk ingredients into a separate small container, namely: ground paprika, ground black pepper and sea salt. Mix them and then add them to the minced meat. Mix everything again so that the spices are evenly distributed throughout the minced meat.

Step 5

Step 5
Now peel all the garlic cloves, then grate it on a fine grater. Add grated garlic to the minced meat and pour a little red wine into it. Then mix all the ingredients again.

Step 6

Step 6
Cover the container with minced pork tightly with a lid or cling film and place it in the refrigerator for 12 hours to allow the minced meat to mature.

Step 7

Step 7
Prepare the intestines for filling with minced meat and forming sausages. To do this, rinse the casing from salt. Soak it for 30 minutes in lukewarm water. Then pour running warm water inside the shell itself.

Step 8

Step 8
When the casing is ready, pull it onto a special attachment for making sausages as tightly as possible (the attachment itself must be installed in a meat grinder) and fill it with the prepared minced meat. Form the sausages not too small, but not too long — 25 centimeters would be the optimal size. That is, every 25 centimeters, twist the intestine or tie it with twine. Pierce the places where air voids have formed with a needle.

Step 9

Step 9
Place the prepared sausages, for example, on the refrigerator door, so that they are ventilated on all sides, or place them in any other dry and well-ventilated place, the main thing is that the temperature is no higher than 10-15 degrees. Let the chorizo sausage mature in the refrigerator for 1 month. During this period, it will become quite dense, dry to the required consistency and acquire a red tint.

Additional rubrics

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