Chorizo sausage homemade

Famous, spicy, pork, with red wine! Chorizo cured sausage comes from Spain. Paprika gives it a pleasant reddish color and a recognizable taste. It takes quite a long time to cook it, but the result exceeds all expectations. It is not only an independent snack, but also an ingredient for national dishes.
Pirko RitaAuthor avatar
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 14 g
Fats 54 % 19 g
Carbohydrates 6 % 2 g
244 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 31 d 15 h
  1. Step 1:

    Step 1.

    How to cook chorizo? Prepare all the necessary ingredients for cooking sausage at home. Take a piece of pork, which will be with fat.

  2. Step 2:

    Step 2.

    Wash the pork under running water, then dry it (for example, with paper towels). Then cut the meat into pieces of such size that they can be ground through a meat grinder. Transfer the sliced meat into a regular plastic bag and put it in the freezer for 20-30 minutes, so that it freezes a little.

  3. Step 3:

    Step 3.

    Install the meat grinder on the work surface by installing a grate with large holes in it. Pass the entire volume of frozen meat through a meat grinder. Meat can also be finely chopped (if not passed through a meat grinder).

  4. Step 4:

    Step 4.

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

  5. Step 5:

    Step 5.

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

  6. Step 6:

    Step 6.

    Cover the container with minced pork tightly with a lid or cling film and put it in the refrigerator for 12 hours so that the minced meat ripens.

  7. Step 7:

    Step 7.

    Prepare the intestines to fill them with minced meat and form sausages. To do this, rinse the shell from the salt. Soak it for 30 minutes in lukewarm water. Then pour running warm water inside the shell itself.

  8. Step 8:

    Step 8.

    When the shell is ready, pull it on a special nozzle for making sausages as tightly as possible (the nozzle itself should be installed in a meat grinder) and fill with ready-made minced meat. Shape the sausages not too small, but also not too long – 25 centimeters will be the optimal size. That is, twist the intestine every 25 centimeters or tie it with twine. Puncture the places where voids with air have formed with a needle.

  9. Step 9:

    Step 9.

    Put the prepared sausages, for example, on the refrigerator door, so that they are ventilated from all sides or bring them in any other dry and well-ventilated place, the main thing is that the temperature is not higher than 10-15 degrees. We leave chorizo sausage in the refrigerator to ripen for 1 month. During this period, it will become quite dense, shrink to the required consistency and acquire a red hue.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333   kcal/100g
  • Pork meat - 357   kcal/100g
  • Pork - low-fat roast - 184   kcal/100g
  • Pork chop on a bone - 537   kcal/100g
  • Pork - schnitzel - 352   kcal/100g
  • Pork shoulder - 593   kcal/100g
  • Boar's leg - 113   kcal/100g
  • Pork - 259   kcal/100g
  • Garlic - 143   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Liqueur wines - 212   kcal/100g
  • Semi-dry wines - 78   kcal/100g
  • Dry wines - 64   kcal/100g
  • Red wine - 88   kcal/100g
  • Paprika - 289   kcal/100g
  • Sea salt - 0   kcal/100g
  • Pork intestines - 602   kcal/100g

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