Jul 14 2026
Restaurants›Gypsy Kitchen›Salchichón De España Recipe

Salchichón De España Recipe

Inspired by Gypsy Kitchen
Time2h 30m
Serves10

Spanish sausage with garlic & herbs

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Ingredients

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Meat and Fat

Spices and Herbs

Natural Casings

Optional Flavor Enhancer

Method

Preparation of Ingredients

  1. 1

    Prepare the Meat

    Cut the pork shoulder and pork fat into small chunks, about 1-inch cubes, to make it easier to grind.

  2. 2

    Soak Casings

    Rinse the pork casings under cold water and soak them in warm water for at least 30 minutes to make them pliable.

Mixing and Grinding

  1. 3

    Grind the Meat and Fat

    Using a meat grinder, grind the pork shoulder and pork fat together through a coarse plate into a large mixing bowl.

  2. 4

    Add Garlic and Spices

    Mix in the minced garlic, ground black pepper, paprika, salt, oregano, and thyme into the ground meat mixture. If using, add the red wine to the mixture as well.

Stuffing the Sausage

  1. 5

    Stuff the Casings

    Fit the open end of the soaked casings onto the nozzle of the sausage stuffer. Stuff the casings with the meat mixture, being careful not to overfill. Tie off the ends of the sausages with string.

Curing

  1. 6

    Cure the Sausages

    Hang the sausages in a cool, dry place (ideally around 15°C) for about 2-4 weeks to cure. Ensure they are well ventilated.

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