How to Make Choripan

chorizo

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is healthier, and white vinegar is less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a good substitute for flavor, and dried herbs can be cheaper.

Chop up 500g pork fat and mix with 50g salt, 1 tbsp chili, 1 tbsp garlic, and 1 tbsp oregano for 12 hours.

Grind 1.5 kg pork belly and 3 kg pork neck, preferably using cold meat.

Mix the ground meat with the seasoning: 70g salt, 35g garlic powder, 20g paprika, 25g smoked paprika, 10g pepper, 5g oregano, 10g chili powder, 250ml cold red wine, and 350ml cold water.

Knead the mixture for a few minutes until well combined.

Prepare washed and soaked pork casings and fit them onto a nozzle.

Fill the casings with the meat mixture, tying knots to secure them and punching holes to remove air pockets.

Hang the sausages to air dry for at least a day at around +2°C.

Grill the sausages until they reach an internal temperature of 53-55°C, turning them often to prevent breaking.

Let the sausages rest for a few minutes after grilling.

Prepare chimichurri by mixing red onions, chilies, garlic, sugar, salt, and a bit of red wine vinegar, along with parsley, cilantro, olive oil, and black pepper.

Serve the grilled sausages with chimichurri and bread.

Cooking Techniques

Equipment Needed

Spice Level: