Spanish Chorizo recipe

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Spanish Chorizo recipe

Postby herjac » Thu Mar 13, 2014 9:22 pm

We made a paella recently and used store bought dried Spanish style chorizo. We were not impressed with the sausage, it had very little flavor.

I would like to make a fresh spicy Spanish style chorizo sausage. I haven't had success finding any on this site. Can anyone help here??
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Re: Spanish Chorizo recipe

Postby vagreys » Thu Mar 13, 2014 11:03 pm

Jeff Weiss' new book, Charcutería: The Soul of Spain, has just been released in the US, and would be worth taking a look at. Hasn't been released in Canada, yet. Also, Penelope Casas' book, The Foods and Wines of Spain, has some fresh sausage recipes in it that would work well with paella.
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Re: Spanish Chorizo recipe

Postby EnriqueB » Fri Mar 14, 2014 7:46 am

I am also waiting for the new Weiss book, preordered it some months ago.

I have just published a recipe of fresh chorizo in my blog: http://dorarnosella.com/2014/03/13/chor ... co-casero/, it is in Spanish, but I should open a new thread here today to explain a recent experiment I've made with fresh chorizo, stay tuned.

By the way, putting chorizo in a paella is considered quite a bad practice by authentic paella makers ;-)
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Re: Spanish Chorizo recipe

Postby ericrice » Fri Mar 14, 2014 12:49 pm

Towards the bottom of page 2 of this string - I had made one of the Chorizo recipes from Jeff's book last year (and again this year). I can't say I know what authentic or great Chorizo should taste like - what I can tell you is this was one of the best salami's I have ever made. Having gotten a look at some of the book and recipes well before publication I have no doubt it will give you that and more.

http://forum.sausagemaking.org/viewtopic.php?f=10&t=10897&start=15
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Re: Spanish Chorizo recipe

Postby thankswayne » Wed Apr 02, 2014 2:35 am

I also enjoy making Paella, especially after a trip to the beach, returning with fresh shrimp and blue crab. I haven't found a commercially available Spanish Chorizo that I was happy I bought, so I make my own smoked version. The smoky overtones of garlic and cloves adds a unique flavor to the dish. So, if you have a smoker, here's a great recipe for 5 lbs.
2 TBL Plain Salt
1 tsp cayenne. I buy mine heat rated, and use 90K. (www.atlanticspice.com)
1 tsp coarse black pepper
.5 tsp cloves powder
.25 tsp nutmeg powder
.5 tsp dried parsley flakes
.5 tsp Mediterranean Oregano
1 tsp garlic powder
.25 CUP Paprika (either Spanish or Hungarian)
1 tsp #1 pink curing salt (Prague powder)

Grind whole boston butts using fine grinding plate. In a blender, add 2 cups water and ice, and spice ingredients. Blend well. Pour into meat mixture and mix well until all fat is distributed evenly and spice marinade is fully absorbed. Stuff tightly into casings, about 18"-24" long, leaving 2-3" empty casing on each end. Tie into a sausage ring. Hang in smoker until casings are dry. Then, apply heavy smoke and smoke until internal temp reaches 152 degrees. Remove and chill immediately with ice cold water to reduce shrinkage and allow to bloom to final color. Refrigerate or freeze until ready to use.

Enjoy!
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Re: Spanish Chorizo recipe

Postby fishontc » Fri Aug 04, 2017 7:53 pm

This is my Basque Family Recipe, I've been making my whole life.

2½ lbs Pork Shoulder
½ lbs Pork Fat Back
½ cup Spanish Onion diced fine
¼ cup minced Garlic
½ cup Sweet Spanish or Hungarian Paprika
¼ cup Chili Powder
2 tsp ground Cayenne Pepper
4 Tb Red Pepper Flakes
4 Tb Red Wine
4 tsp Kosher Salt
2 tsp Sugar
T tsp coarsely ground Black Pepper
1 tsp Curing Salts dissolved in 1 cup Water, (Optional)

Grind the Pork and Fat Back through a ⅜” Plate. In large bowl, combine all ingredients, and mix well, skip the Curing Salts if you are going to cook immediately or hot smoke. Make sure all ingredients are thoroughly blended.

Stuff into medium Hog casings and tie into 10” lengths, or leave in bulk. If you added the Curing Salts to the recipe, you can air dry the Sausages in a cool place for two to three weeks. If you wish to hot smoke the Sausages, cook until an internal temperature of 155°. Chorizo will keep either way for two weeks in a refrigerator or up to six months in a freezer.
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Re: Spanish Chorizo recipe

Postby wheels » Sat Aug 05, 2017 2:34 pm

Thanks for posting this. It's great to see a recipe with a true link to an area.

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Re: Spanish Chorizo recipe

Postby DanMcG » Sun Aug 06, 2017 7:26 am

Welcome to the forums Fishontc, and thanks for the recipe.
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