Spanish Chorizo Sausage* – Bilbao Chorizo* Recipe
Recipe information
Make Spanish Chorizo Sausage* – Bilbao Chorizo* in just 2h 30m. 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
Ingredients for Spanish Chorizo Sausage
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.
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