Spanish Chorizo Casero | Celebrate Sausage S06E12

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: pork butt

Turkey thigh is lower in fat, while pork butt is often less expensive than shoulder.

natural hog casings

💰Cheaper: collagen casings

Collagen casings are easier to handle and often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be less expensive.

smoked paprika

💰Cheaper: regular paprika

Regular paprika is cheaper but lacks the smoky flavor.

Welcome to the show and introduction to the dish.

Explain the concept of Spanish chorizo casero as a homestyle sausage.

State the pork ratio: 70% lean to 30% fat, using pork back fat and pork shoulder.

Rough chop the pork back fat into manageable pieces for grinding.

Place the chopped pork into the freezer to chill below 34°F.

Prepare the spice mixture: salt, black pepper, sweet paprika, cayenne pepper, garlic powder, cumin, and oregano.

Add 5% water to the mixture for binding and mix until sticky.

Grind the meat mixture using a grinder with a 10 mm plate, double grinding for texture.

Check the temperature of the meat and fat to ensure it's firm but not rock solid before grinding.

Mix the ground meat with the spices and water until sticky and well combined.

Prepare the natural hog casings by soaking them overnight and rinsing them with water mixed with a little baking soda for lubrication.

Stuff the casings with the sausage mixture, creating 9-10 inch links.

Tie off the ends of the sausage links with twine to secure them.

Prick each sausage with a needle to release air pockets.

Let the sausages sit in the fridge overnight to allow the flavors to meld.

Cook the sausages on a barbecue pit for maximum flavor, optionally adding wood for smoke.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens