How To Make BBQ Homemade Spanish Chorizos - Morgane Recipes

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.

Cut 800g of lean pork and 200g of pork belly, removing skin and bones.

Peel 2 cloves of garlic and coarsely chop the meat with the garlic.

Add 18g of salt, 2 tablespoons of sweet chili powder, and 1 tsp of hot chili powder (if desired).

Pour in 10 centiliters of white wine and combine all together.

Multiply all ingredients by 4 to make more chorizos for freezing.

Let the mixture rest overnight in the fridge.

Wash the sausage casing the next day.

Prepare the meat grinder to fill the casing.

Push a little meat over the tip of the casing to facilitate introduction.

Tie off the end of the casing.

Turn the crank of the meat grinder to fill the casing, ensuring not to overfill it.

Leave a small piece of casing unfilled and do not tie it yet.

Separate the chorizos with pieces of kitchen twine.

At this stage, the chorizos can be frozen.

Grill the chorizos for about 8 minutes per side, or bake at 400°F (200°C) for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: