Soria Chorizo Recipe
California, US. Pimentón Pork Sausage. Smoky, Garlicky
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Ingredients
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Meat
Spices & Seasonings
Other Ingredients
Method
Preparation
- 1
Prepare the casings
Soak the natural hog casings in cold water for at least 30 minutes. Rinse them thoroughly and set aside.
- 2
Prepare the meat
Cut the pork shoulder and fatback into small chunks, about 1-inch pieces, for easier grinding.
Mixing
- 3
Grind the meat
Pass the pork shoulder and fatback through a meat grinder using a medium plate. You can also use a food processor if a grinder is unavailable.
- 4
Mix in seasonings
In a large bowl, combine the ground meat with smoked paprika, minced garlic, cayenne pepper, black pepper, salt, oregano, and thyme. Mix thoroughly.
- 5
Add ice water
Pour in the ice water and mix again until the mixture is sticky and well combined.
Stuffing
- 6
Stuff the casings
Using a sausage stuffer, fill the hog casings with the meat mixture, being careful not to overstuff. Twist sausages into desired lengths and tie off the ends.
