Spanish chorizo is usually a dry sausage, however, a beginning array is accepting popularity, too. Beginning chorizos are added accepted in South American countries.
Pork, semi-fat (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper1.0 g1/2 tsp
Spanish paprika, sweet10 g5 tsp
Spanish paprika, hot4.0 g2 tsp
Oregano2.0 g2 tsp
Garlic, smashed3.0 g1 clove
White wine, dry60 ml2 oz fl
  1. Grind pork through 10 mm (3/8”) plate.
  2. Combine spices with wine.
  3. Mix meat with all ingredients.
  4. Stuff into 36 mm hog casings basic 6” (15 cm) links.
  5. Refrigerate. Baker afore serving.
For best after-effects use smoked Spanish paprika accepted as pimentón. As a additional best you could use candied Hungarian paprika and cayenne pepper.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages