Chorizo - Elaboración artesana de embutidos

pork shoulder

🥗Healthier: turkey

💰Cheaper: chicken

Turkey provides a leaner option while chicken is more economical.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika maintains flavor while being less intense.

natural hog casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to work with and more affordable.

Combine pork shoulder and pork fat in a large bowl.

Add smoked paprika, minced garlic, salt, black pepper, white wine, cumin, oregano, and red pepper flakes to the meat mixture.

Mix thoroughly until well combined and sticky in texture.

Stuff the mixture into natural hog casings using a sausage stuffer.

Twist the sausages into links of desired length and tie off the ends.

Prick the sausages with a needle to release air bubbles.

Refrigerate the sausages for at least 24 hours to allow flavors to develop.

Preheat grill or skillet over medium heat.

Cook sausages for 12-15 minutes, turning occasionally, until browned and cooked through.

Serve hot with crusty bread or in a tapas spread.

Cooking Techniques

Spice Level:

Allergens