My chorizo sausage supplier recently closed down and with that came the end of the most delicious chorizo sausages that I have had anywhere in the world. It was not too garlicky, had just the right amount of paprika and herbs and it was not too fatty. I realized that I have to make my own to satisfy my craving from time to time. Now, to make your own, is not that easy because there are as many recipes for Spanish chorizo as there are sausage makers. The only solution was to test various recipes, adjust, increase or eliminate certain ingredients … and I came up with this one. In my opinion, a huge success. Try and let me know.
This recipe makes 2 kg/4 lbs sausages, approximately 24 sausages of 75 g/2.6 oz each
1 kg/2 lbs shoulder of lean pork, trimmed
1 kg/2 lbs pork belly
4-8 garlic cloves, crushed
1-2 teaspoons/5-10 ml dried chili flakes
25 ml/8 fl oz cider vinegar
3-5 teaspoons/15-25 ml Spanish Paprika
5 teaspoons/25 ml salt
1 tablespoon/15 ml oregano
2 teaspoon/10 ml freshly ground pepper
1 tablespoon/15 ml brown sugar
2 m/6.5 in sausage casing
Coarsely mince the pork and pork belly or ask your butcher to do this, then mix all the ingredients together. Pinch off a small amount and fry it in a pan to check the seasoning. Make the necessary adjustments, if any, cover and marinate for 24 hours in a cool place.
Fill your sausage casings using the technique of your choice and twist the sausages into links every 7 cm/4 in.
This recipe is also suitable for a semi dried sausage which can be hung for 2 to 3 weeks. The longer you leave it the more the flavor intensifies but beware that after the drying process it should not be treated as a dried sausage. It still must be cooked thoroughly before eating.
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