COMO HACER CHORIZOS SECOS CASEROS

Combine garlic, paprika, salt, black pepper, cumin, and red pepper flakes in a bowl.

Chop dried chorizo into small pieces and add to the spice mixture.

Pour in white wine and vinegar, mixing until well combined.

Add water gradually until the mixture reaches a paste-like consistency.

Incorporate bay leaves, thyme, and oregano into the mixture.

Stuff the chorizo mixture into sausage casings, ensuring no air pockets.

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

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

Check the sausages regularly for dryness and flavor development.

Once cured, slice and serve as a tapa or in a charcuterie board.

Spice Level:

Allergens