Haz en Casa tu Chorizo al Vino | Chorizo al Pimentón

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground turkey

Chicken thighs provide a leaner option while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers similar flavor without the smoke.

natural casings

💰Cheaper: synthetic casings

Synthetic casings are often more affordable and easier to find.

Combine pork shoulder and pork fat in a large bowl.

Add smoked paprika, minced garlic, and red wine to the meat mixture.

Season with salt, black pepper, cayenne pepper, oregano, cumin, and bay leaves.

Mix thoroughly until well combined and sticky.

Cover and refrigerate the mixture for at least 24 hours to develop flavors.

Rinse natural casings in cold water and soak them for 30 minutes.

Stuff the casings with the meat mixture, ensuring no air pockets remain.

Tie off the ends of the sausages securely with kitchen twine.

Prick the sausages with a needle to release air.

Hang the sausages in a cool, dry place for 2-3 days to cure.

Cook the sausages by grilling or pan-frying until browned and cooked through.

Serve hot with crusty bread or in a traditional Spanish dish.

Cooking Techniques

Spice Level: