Spanish Chorizo Sausage* – Bilbao Chorizo* Recipe
Savor the rich and spicy flavors of our Bilbao Chorizo Sausage, crafted from the finest Spanish chorizo. Each bite is a delightful explosion of smoky paprika and savory herbs, perfectly seasoned to bring the essence of Spain to your plate. Enjoy it grilled to perfection, served with artisan bread and a zesty dip for an irresistible taste experience.
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Ingredients
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Ingredients for Spanish Chorizo Sausage
Method
Preparation Directions
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small chunks and grind them together using a meat grinder with a coarse grind.
- 2
Mix the Ingredients
In a large bowl, combine the ground pork mixture with minced garlic, paprika, salt, black pepper, cayenne pepper, and red wine. Mix thoroughly until all ingredients are evenly distributed.
- 3
Prepare the Casings
Rinse the hog casings in cold water and soak them in warm water for about 30 minutes. Rinse them again to remove any salt.
- 4
Stuff the Sausage
Fit the sausage stuffer attachment to your meat grinder or a separate sausage stuffer. Slide one end of the hog casing onto the stuffer and tie a knot at the other end. Carefully stuff the casing with the chorizo mixture, making sure not to overstuff. Twist sausages into 6-inch links and tie off the ends.
- 5
Cure and Refrigerate
Place the sausages on a drying rack in the refrigerator for at least 24 hours to allow the flavors to meld and the casings to dry slightly.
- 6
