HOMEMADE CHORIZO STEP BY STEP
I tested the recipe but used warthog meat, very tasty.
- 1 kg of pork (½ lean meat and ½ fat, or as you prefer)
- 3 – 4 garlic cloves, finely chopped
- 2 – 3 tablespoons of sweet paprika or smoked paprika
- 1 tablespoon of hot paprika, optional, if you want it spicier
- 1 teaspoon of ground cumin
- 1 tablespoon of dried oregano
- salt and black pepper to taste (about 15 – 20 g of salt per kg of meat)
- 50 ml of wine vinegar or apple cider vinegar
- pork casings, optional, for stuffing into sausage links
Preparing the Meat:
Cut the meat and fat into small pieces.
Grind through a grinder with a medium grate or finely chop with a knife for a more rustic texture.
In a large bowl, combine the meat with the salt, pepper, paprika, garlic, and chili pepper.
Add the vinegar and mix well until a smooth paste is formed.
Cover and let sit in the refrigerator for 12 – 24 hours to develop the flavors.
Stuffing the casings:
Rinse the casings with warm water and drain.
Using a sausage funnel or stuffer, gently fill the casings with the meat mixture.
Lightly prick the sausages with a needle to avoid air bubbles.
Shape the chorizo into strips about 15 – 20 cm long and tie them with kitchen string.
Drying and storage:
Hang the chorizo in a cool, airy place (between 10ºC – 15°C) for 2 to 3 weeks, for dry chorizo.
For fresh chorizo, it can be eaten immediately after 24 hours in the refrigerator.
Note: Sanet Smith Verster
I used smoked paprika. Game meat is usually dry, in this case, warthog. I used 50/50 meat and bacon. I suggest using a thicker casing (28/30), as it shrinks. I used 20 g of salt per 1 kg of meat mixture. The sausage was hung overnight to dry. I smoked mine for a short period and then hung it out again for 2 days. We live on the coast, so I suggest you determine the dryness / moisture yourself.
Recipe tested and photo: Sanet Smith Verster
