Chorizo Soria Recipe
La Espanola air-dried, seasoned pork sausage
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Ingredients
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Cured Pork Sausage (Chorizo Soria) - Meat Mix
Casings & Finishing
Method
Cured Pork Sausage (Chorizo Soria) - Meat Mix
- 1
Prepare meat and fat
Chill the pork shoulder and pork back fat until very cold (near 0–4°C). Trim silver skin but keep a little connective tissue for binding. Cut into 2–3 cm cubes. Keep meat and fat refrigerated until ready to grind.
- 2
Soak casings (do this while meat chills)
Rinse hog casings thoroughly under cool running water. Soak in warm water for 30 minutes, then flush through with water. Leave in cool water until ready to stuff.
- 3
Mix dry spices and cures
In a bowl combine sea salt, Prague #1 cure, sweet smoked paprika, hot smoked paprika, dried oregano, ground black pepper, and sugar. Mix thoroughly so the cure and paprika are distributed evenly.
- 4
Grind meat
Using a chilled grinder and a coarse plate (6–8 mm), grind the chilled pork shoulder and pork back fat together into a large bowl placed over ice or in a refrigerated environment to keep mixture cold.
- 5
Combine garlic and liquids
In a separate container stir together minced garlic, white wine, and cold water until wine is incorporated. Add this to the spice mixture.
- 6
Mix meat and spices
Sprinkle the dry spice/cure mix evenly over the ground meat. Add the garlic-wine-water mixture. Using gloved hands or a stand mixer with a paddle (low speed), mix for 3–5 minutes until the mixture is sticky and binds together (the proteins should develop a tacky texture). Take care to keep the mix cold; if it warms, chill briefly.
- 7
Emulsify and rest
If desired for a finer texture, run the mixture through the grinder one more time on a medium plate. Transfer the finished meat mix to a covered container and refrigerate for 12–24 hours to allow flavors to develop and the cure to distribute evenly.
Stuffing, Drying, Smoking & Aging
- 8
Prepare sausage stuffer
Fit a stuffer with an appropriate diameter funnel for the hog casings (about 28–32 mm for chorizo Soria). Load chilled meat mix into the stuffer tube, keeping everything cold to avoid smearing fat.
- 9
Stuff into casings
Slide a length of soaked casing onto the funnel and tie a knot at the far end. Fill the casing with the meat mix, forming even, firm but not overstuffed sausages about 20–25 cm long. Twist into links if desired or make continuous lengths for hanging. Prick any large air pockets with a sterile pin and roll to redistribute meat.
- 10
Tie and portion
Use butcher's twine to tie off segments every 20–25 cm, creating individual chorizos. Leave a loop at the end of each to hang.
- 11
Optional cold smoke
For authentic smoky flavor, cold smoke the sausages for 6–12 hours using oak or beech at temperatures below 25°C. Keep air flow gentle; this step is optional but traditional for La Española-style air-dried chorizo.
- 12
Initial drying and fungal bloom control
After smoking (or immediately if not smoking), lightly rub non-iodized salt over the surface to discourage unwanted bloom. Hang sausages in a clean, cool, humidified curing chamber or room at 12–16°C with 75–85% relative humidity. Provide good air circulation.
- 13
Drying and aging
Age the sausages for 4–8 weeks depending on thickness and desired firmness. Check weight periodically: traditional target is about 30–40% weight loss. Ensure no slimy spots develop; small white benign surface molds (Penicillium) are normal and can be brushed off with a vinegar solution if desired.
- 14
Finish and storage
Once the chorizos have reached the desired dryness and tang, trim strings and wipe with a cloth dampened with red wine vinegar (optional) to flavor the casing. Store in a cool, dark place or refrigerate wrapped in butcher paper. Slice thinly to serve; chorizo is ready to eat as a cured sausage.