Chorizo Picante Recipe
La Rioja, ES Pork Sausage. Smoky, Spicy, Pimentón
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Meat
In a large bowl, combine the ground pork shoulder and pork fatback. Mix well to ensure an even distribution of fat.
- 2
Mix the Spices
In a separate bowl, mix together the smoked paprika, minced garlic, cayenne pepper, salt, and black pepper. Combine this spice mixture with the ground meat mixture.
- 3
Add Vinegar
Pour the red wine vinegar over the meat and spice mixture, and mix thoroughly until all ingredients are well incorporated.
- 4
Test the Flavor
Cook a small portion of the sausage mixture in a pan to taste for seasoning. Adjust salt or spices as necessary.
- 5
Prepare the Casings
Soak the natural hog casings in water for at least 30 minutes, then rinse them under cold water to remove excess salt.
- 6
Stuff the Sausages
Using a sausage stuffer, fill the prepared hog casings with the sausage mixture, being careful not to overstuff. Tie off the ends securely.
Cooking
- 7
- 8
Serve
Allow the chorizo picante to rest for a few minutes before slicing. Serve with crusty bread, cheese, or your favorite dipping sauces.
