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Ingredients
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Sausage Mixture
Casing
Method
Prepare the Sausage Mixture
- 1
Mixing Ingredients
In a large bowl, combine the ground pork shoulder, pork fatback, both types of paprika, minced garlic, salt, black pepper, cayenne pepper, sugar, and white wine. Mix thoroughly until all ingredients are well incorporated.
- 2
Marinate
Cover the bowl and refrigerate the sausage mixture for at least 4 hours or preferably overnight to allow flavors to meld.
Stuff the Sausage
- 3
Rinse the pork casings thoroughly and soak them in warm water for at least 30 minutes before using.
- 4
Fit a sausage stuffer with the casing and carefully stuff the prepared sausage mixture into the casing, being careful not to overfill. Twist into 6-inch links as you go.
- 5
Prick any air bubbles with a pin. Once all sausages are formed, refrigerate uncovered for 12-24 hours to allow the surface to dry slightly.
Cook or Cure
- 6
Chorizo Bilbao can be cooked fresh by grilling, pan frying, or simmering in water until fully cooked (internal temperature of 160°F / 71°C). Alternatively, it can be cured by hanging in a cool, dry place (50-60°F / 10-15°C) with 70% humidity for 2-3 weeks until firm.
